Gluten Free Biscotti {Dairy Free}
These crisp and delicious gluten free biscotti are the perfect anytime treat - part breakfast, part snack and even part dessert, they're sturdy enough to be dunked in a steaming cup of coffee or tea without crumbling to pieces! In fact, the more dunking, the better!
If you've seen packaged biscotti in the store, you're familiar with these crispy, traditional, log shaped, tea time treats. Unfortunately most of them aren't gluten, let alone dairy free. Until now.
These crunchy, buttery, biscuit type cookies are a chocolate lovers dream as they have two kinds of chocolate - cocoa powder plus a punch of extra chocolate flavor with mini chocolate chips. (Also check out these almond flour chocolate cupcakes for more chocolate!)
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Why this recipe is the Best!
Homemade biscotti is a perfect snack for young and old alike - kids will like that they're chocolatey and adults will enjoy the classic taste. And besides being simple to make, you really can't mess these up. If you have the ingredients portioned correctly, they are very forgiving plus they're supposed to be crispy, so a little browning is a good thing!
Baker's pro tips
For the absolute best baking, follow these tips:
Measure by weight - although I offer the ingredients in cups sizes also, use the weight measurement when it's given. Baking relies on accuracy. A little more or less of a flour can drastically change the final outcome of a baked good. So for the absolute best results, use a digital scale like this one.
Use room temperature ingredients - this goes for your flours and starches too - if you store them in the refrigerator, remove them 30 minutes ahead of time and let them come to room temperature.
Unique to this recipe:
Separate the eggs cold - eggs are easiest to separate when they're cold so do that first in the recipe. Take them straight from the refrigerator, crack and separate them. Then let them sit at room temperature to warm like the rest of the ingredients.
Use the flours specified in the recipe - a big plus with this recipe, and all others here on Zest For Baking is that they've all been tested and retested several times, so these flours work perfectly in the recipe. Unless otherwise specified, like in these buckwheat biscuits, I use the Nuts.com brand of flours for my recipes.
Form the dough to 8 inches in diameter - the dough will resemble cookie batter. Not too thick, but not runny either. After it's been completely mixed, flip it out onto a baking sheet and form it into an 8 inch circle (image 6 below).
How to make this recipe
Ingredients
The ingredients list consists of some flours, starches, sugar, baking powder, salt, cocoa powder, mini chocolate chips, eggs, vanilla extract and milk. A word about the sweet rice flour... it's different from white or brown rice flour. It's made from short grained rice that has a higher starch content than regular long grained rice. And it works very well in this recipe.
Mixing
You'll need two bowls for this recipe - a large one for the dry ingredients (as in image 1) and a smaller one for the egg mixture (image 2). After mixing each bowl, of ingredients, add them to the large bowl (image 3). Then add the chocolate chips (image 4).
Mix the batter well (image 5) - it should completely come together and resemble cookie dough batter.
Pat it out
After the batter is mixed, you'll take a parchment lined cookie sheet and place the dough onto the sheet, forming it into an 8 inch diameter circle (image 6).
Baking
Bake the biscotti dough for 30 minutes. Then you'll remove it from the oven and reduce the oven temperature to 325 F.
Use a sharp knife and cut ½" slices. Lay each slice cut side down on the cookie sheet. Bake another 15 minutes. Then flip and bake another 15 minutes.
Cool completely
It's very important to let the biscotti cool completely before enjoying them. They may still be soft, but will harden to that nice crispy texture as they cool.
FAQ's
The recipe has not been tested as egg free. It may work, but we have not tested it.
We use the Bouchard Farms brand of light buckwheat flour and it adds a wonderful flavor to this baked biscotti.
Yes! Reference this guide to gluten free flours for substitutes but corn starch or tapioca starch will work great.
The chocolate chips can be left out (or substitute with chopped nuts or slivered almonds), but the cocoa powder adds to the consistency of the dough. I haven't tested the recipe without it.
Yes! So if you want a rectangle shape so equal size pieces, form it into a 10 inch long rectangle. Then bake and cut as directed.
Biscotti are easy to store - just place them in an air tight container and store them at room temperature for up to a week.
Other recipes you may like!
Recipe
Gluten Free Biscotti {Dairy Free}
Ingredients
Method
- In a large bowl, combine the rice flour, potato starch, buckwheat flour, baking powder, salt and cocoa powder. Whisk until fully combined.
- In a medium bowl, mix together the eggs, egg whites, vanilla extract and milk.
- Add egg mixture to flour mixture. Add in the chocolate chips. Stir until fully blended.
- Set batter aside to rest for 30 minutes.
- Place a sheet of parchment paper on a cookie sheet. Preheat oven to 350 F.
- Place biscotti batter on the cookie sheet and form into an 8 inch diameter, about 1 inch thick.
- Bake in the preheated oven for 30 minutes.
- Remove from oven and reduce temperature to 325 F.
- Cut baked biscotti into ¾" slices.
- Place cut side down on the baking sheet and bake for another 15 minutes.
- Remove from the oven and flip over. Bake for an additional 15 minutes.
- Remove from oven and let biscotti cool on the pan on a wire rack.
Notes
- Weigh the flours and starches for best results.
- Use room temperature ingredients.
- Cut warm biscotti into pieces using a sharp knife.
- Allow biscotti to cool completely. They will get nice and crispy as they cool.
This was a great recipe. Thank you!! I subbed brown rice flour for the buckwheat, white rice flour for the sweet rice, tapioca starch for the potato starch, coconut sugar for granulated and rice milk for almond. And they turned out great. I’m sending them to my 95 year old grandma for Christmas. ♥️
Oh and I doubled the salt to 1/4 tsp.
Hi Becki,
Oh that's great to hear! 95?! Wow, I'm excited for her to try them 🙂
Happy holidays,
Christine
Hi There,
Is it possible to use Brown rice flour instead of the buckwheat? It would save me a trip to the store. Tia.
Tina