Gluten Free Biscotti {Dairy Free}
Crispy and full of delicious chocolate flavor, these gluten free biscotti will have everyone reaching for another piece!
Servings: 10 slices
Calories: 223kcal
Ingredients
- 134 grams sweet rice flour about 3/4 - 1 cup
- 85 grams potato starch about 1/2 cup
- 85 grams light buckwheat flour about 1/2 cup
- 160 grams sugar about 3/4 cup
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 25 grams cocoa powder about 1/4 cup
- 2 eggs
- 2 egg whites
- 1 teaspoon vanilla
- 1 Tablespoon almond milk
- 1/3 cup mini chocolate chips
Instructions
- 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 3/4" 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.
Nutrition
Calories: 223kcal | Carbohydrates: 46g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 64mg | Potassium: 246mg | Fiber: 3g | Sugar: 20g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
