Gluten-free anise biscotti
The closest thing to our original biscotti for those who are avoiding gluten. These are made with Bob’s Red Mill Gluten-free baking flour or their 1:1 baking flour. We do bake these in the same kitchen as the original, yet they are prepared on a different day than when we are baking with wheat flour. Between batches, all of the kitchen-ware is pre-washed, washed in a dishwasher, which also is a sanitizer. They are NOT certified gluten-free.
If you have ever tried baking with gluten-free flour, you know that the batter or dough tends to break easily or fall apart after the baking process. They tend to be more fragile than other baked goods. This is especially true in the case of biscotti, as the loaves need to be cut after they are baked the first time. Sometimes, the act of cutting makes the cookie fall apart. If you buy a package of our GF biscotti, please be aware that there may be some breakage due to handling or shipping. They are intact when they are packaged. I do sometimes fill up a container of broken cookies for those who don’t mind pieces, but this is designated on the package.
Ingredients: Gluten-free flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum), sugar, butter, eggs, baking powder, corn starch, anise extract, anise seed.
The closest thing to our original biscotti for those who are avoiding gluten. These are made with Bob’s Red Mill Gluten-free baking flour or their 1:1 baking flour. We do bake these in the same kitchen as the original, yet they are prepared on a different day than when we are baking with wheat flour. Between batches, all of the kitchen-ware is pre-washed, washed in a dishwasher, which also is a sanitizer. They are NOT certified gluten-free.
If you have ever tried baking with gluten-free flour, you know that the batter or dough tends to break easily or fall apart after the baking process. They tend to be more fragile than other baked goods. This is especially true in the case of biscotti, as the loaves need to be cut after they are baked the first time. Sometimes, the act of cutting makes the cookie fall apart. If you buy a package of our GF biscotti, please be aware that there may be some breakage due to handling or shipping. They are intact when they are packaged. I do sometimes fill up a container of broken cookies for those who don’t mind pieces, but this is designated on the package.
Ingredients: Gluten-free flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum), sugar, butter, eggs, baking powder, corn starch, anise extract, anise seed.
The closest thing to our original biscotti for those who are avoiding gluten. These are made with Bob’s Red Mill Gluten-free baking flour or their 1:1 baking flour. We do bake these in the same kitchen as the original, yet they are prepared on a different day than when we are baking with wheat flour. Between batches, all of the kitchen-ware is pre-washed, washed in a dishwasher, which also is a sanitizer. They are NOT certified gluten-free.
If you have ever tried baking with gluten-free flour, you know that the batter or dough tends to break easily or fall apart after the baking process. They tend to be more fragile than other baked goods. This is especially true in the case of biscotti, as the loaves need to be cut after they are baked the first time. Sometimes, the act of cutting makes the cookie fall apart. If you buy a package of our GF biscotti, please be aware that there may be some breakage due to handling or shipping. They are intact when they are packaged. I do sometimes fill up a container of broken cookies for those who don’t mind pieces, but this is designated on the package.
Ingredients: Gluten-free flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum), sugar, butter, eggs, baking powder, corn starch, anise extract, anise seed.
