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5
from 1 vote
Gluten Free Biscotti {Dairy Free}
Crispy and full of delicious chocolate flavor, these gluten free biscotti will have everyone reaching for another piece!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Rest time
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Servings:
10
slices
Calories:
223
kcal
Author:
Christine
Ingredients
134
grams
sweet rice flour
about ¾ - 1 cup
85
grams
potato starch
about ½ cup
85
grams
light buckwheat flour
about ½ cup
160
grams
sugar
about ¾ cup
1
teaspoon
baking powder
⅛
teaspoon
salt
25
grams
cocoa powder
about ¼ cup
2
eggs
2
egg whites
1
teaspoon
vanilla
1
Tablespoon
almond milk
⅓
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 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.
Nutrition
Calories:
223
kcal
|
Carbohydrates:
46
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
34
mg
|
Sodium:
64
mg
|
Potassium:
246
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
61
IU
|
Vitamin C:
1
mg
|
Calcium:
45
mg
|
Iron:
1
mg