Seriously Easy Gluten-Free Ladyfingers Recipe

Your beloved tiramisu recipe is back and it won't require looking for gluten-free lady fingers! This easy homemade recipe requires no special equipment, or even baking expertise. It's simple to make GF lady fingers from-scratch. I'll show you how!

Prep Time 20

Cook Time 25

resting 10

Total Time 55

Servings cookies

Author Melissa Erdelac

Ingredients

4 large eggs separated
⅔ cup (134 g) granulated sugar divided
1 teaspoon almond extract or vanilla extract
½ teaspoon baking powder
1 ¼ cup (181 g) gluten-free all purpose flour I use and recommend Cup4Cup gluten-free flour, see recipe notes for other brands
powdered sugar for dusting

Instructions

Preheat the oven to 350F. Line two large baking sheets with parchment paper. You will need a large gallon ziplock bag for piping. Set aside.
Place the egg yolks, ⅓ cup sugar, and extract in a large mixing bowl. Beat on medium speed until pale, fluffy, and the sugar is dissolved. This takes about 3 minutes. Set aside.
4 large eggs, ⅔ cup granulated sugar , 1 teaspoon almond extract
Place the egg whites in a separate clean, dry bowl. Using clean beaters, beat on high speed until foamy. Continue to beat while adding in the remaining ⅓ cup sugar, sprinkling in about a tablespoon at a time. Beat until the mixture is glossy with stiff peaks, about 2 minutes more.
4 large eggs, ⅔ cup granulated sugar
Gently fold the egg whites, a third at a time, into the egg yolks until well combined. Sift the flour and baking powder into the egg mixture. Gently fold until no flour streaks remain. The batter will be a lot thicker.
½ teaspoon baking powder, 1 ¼ cup gluten-free all purpose flour
Transfer the batter to the gallon ziplock bag. Trim off a ¾-inch corner at the bottom of the bag. You don't have to zip it close, but push the batter towards the clipped corner side. Twist the bag to keep the batter separate from the excess, empty space.
Pipe the batter into 4-inch long logs on the prepared baking sheet. Go slow enough so the logs end up being about 1-inch wide. To release the dough when piping, I press the cut corner down to the baking sheet to cut it off. Space them about 1 inch apart. Let the piped logs sit at room temp for 10 minutes before baking. This helps saturate the GF starches, making the cookies soft without grittiness.
Dust the piped logs with powdered sugar. Bake the sheets for 15 minutes. After 15 minutes, keep them in oven, but lower it 300°F. Bake for an 8-10 minutes, and up to 15 if you like the cookies crispier. Leave them on the parchment to cool completely before peeling off.

Notes

Using other flour brands

I have only tested this recipe with Cup4Cup flour, which contains cornstarch, making the baked consistency softer, but the batter thicker while combining. If you use an alternative brand, you might find the batter to be thinner and may not hold shape for piping. I suggest adding 1-4 tablespoons cornstarch to structure the dough.

Nutrition