Award-winning gluten-free almond biscotti
These were lovingly created as a response to customer requests for a gluten-free option. Using gluten-free flour, these biscotti may be the dream come true for those with gluten-sensitivities. My GF almond biscotti was tested in a certified laboratory in May 2024 with the result of gluten being “not detected,” meaning there was less than 2.5 ppm. The FDA allows the “gluten-free” label on a product that is below 20 ppm.
Baking with gluten-free flour can prove to be a frustrating task. When I first started experimenting with this, both the flour and the almonds were causing the biscotti to fall apart when I attempted to cut them. I was using the same rough-cut almonds (that I personally put through the food processor) for the original almond biscotti. Even though I know some customers don’t mind broken and small biscotti, I wanted to perfect the result as much as I could. So I tweaked the recipe a bit and switched to almonds that were diced. This did the trick (for the most part), as the knife doesn’t get caught up on a chunk of almond and make the biscotti crumble.
This recipe was entered into the gluten-free cookie contest at the Big E (Exposition) held in West Springfield, MA in September of 2024. I won the blue ribbon! The judges comments included: “Great texture! These were crisp and delish. Loved them.”
Ingredients: Gluten-free Flour (Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin & mineral blend [calcium carbonate, niacinamide (vit B3), reduced iron, thiamin hydrochloride (vit B1), riboflavin (vit B2)], butter, sugar, eggs, almonds, baking powder, corn starch, almond extract.
These were lovingly created as a response to customer requests for a gluten-free option. Using gluten-free flour, these biscotti may be the dream come true for those with gluten-sensitivities. My GF almond biscotti was tested in a certified laboratory in May 2024 with the result of gluten being “not detected,” meaning there was less than 2.5 ppm. The FDA allows the “gluten-free” label on a product that is below 20 ppm.
Baking with gluten-free flour can prove to be a frustrating task. When I first started experimenting with this, both the flour and the almonds were causing the biscotti to fall apart when I attempted to cut them. I was using the same rough-cut almonds (that I personally put through the food processor) for the original almond biscotti. Even though I know some customers don’t mind broken and small biscotti, I wanted to perfect the result as much as I could. So I tweaked the recipe a bit and switched to almonds that were diced. This did the trick (for the most part), as the knife doesn’t get caught up on a chunk of almond and make the biscotti crumble.
This recipe was entered into the gluten-free cookie contest at the Big E (Exposition) held in West Springfield, MA in September of 2024. I won the blue ribbon! The judges comments included: “Great texture! These were crisp and delish. Loved them.”
Ingredients: Gluten-free Flour (Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin & mineral blend [calcium carbonate, niacinamide (vit B3), reduced iron, thiamin hydrochloride (vit B1), riboflavin (vit B2)], butter, sugar, eggs, almonds, baking powder, corn starch, almond extract.
These were lovingly created as a response to customer requests for a gluten-free option. Using gluten-free flour, these biscotti may be the dream come true for those with gluten-sensitivities. My GF almond biscotti was tested in a certified laboratory in May 2024 with the result of gluten being “not detected,” meaning there was less than 2.5 ppm. The FDA allows the “gluten-free” label on a product that is below 20 ppm.
Baking with gluten-free flour can prove to be a frustrating task. When I first started experimenting with this, both the flour and the almonds were causing the biscotti to fall apart when I attempted to cut them. I was using the same rough-cut almonds (that I personally put through the food processor) for the original almond biscotti. Even though I know some customers don’t mind broken and small biscotti, I wanted to perfect the result as much as I could. So I tweaked the recipe a bit and switched to almonds that were diced. This did the trick (for the most part), as the knife doesn’t get caught up on a chunk of almond and make the biscotti crumble.
This recipe was entered into the gluten-free cookie contest at the Big E (Exposition) held in West Springfield, MA in September of 2024. I won the blue ribbon! The judges comments included: “Great texture! These were crisp and delish. Loved them.”
Ingredients: Gluten-free Flour (Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin & mineral blend [calcium carbonate, niacinamide (vit B3), reduced iron, thiamin hydrochloride (vit B1), riboflavin (vit B2)], butter, sugar, eggs, almonds, baking powder, corn starch, almond extract.
