Gluten Free Ladyfingers
It's not easy to find gluten free ladyfingers, however it is easy to make some. These gluten free ladyfingers are delicious, crispy, perfect for snacking and they make delicious tiramisu.
3 large eggs (separated)
1/2 cup granulated sugar, divided into 2 – (1/4) cup’s
1 cup gluten free flour blend
2 tsp expandex modified tapioca flour or 2 tsp arrowroot starch
1/4 tsp xanthan gum (only if the gluten free flour blend doesn’t have this)
1 tsp baking powder
1/4 tsp of salt
For dusting mix together
1/2 cup powder sugar
2 tbsp granulated sugar
Preheat the oven to 350F, and line two baking sheets with parchment paper.
In a large bowl whip the egg yolks and half of the sugar until pale yellow.
In a stand mixer whip the egg whites and the the other half of the sugar until stiff-peaks form – about 2 minutes.
With hand whisk or spatula fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour, baking powder, expandex modified and salt over top and gently fold in.
Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart. (I used round tip size 2A)
Dust the pipped ladyfingers with powdered sugar mixer.
Bake for 15 minutes, then reduce the heat to 300F and bake them 10-13 more minutes.
Allow to cool fully before storing in an airtight container. The lady finger will keep up to 8 days in an airtight container. They can also be frozen for up to 5 weeks.