gluten-free ladyfingers

baked-ladyfingers-on-sheetIt’s so weird how two of the cookies magically disappeared before I could get to the camera.  So weird.

egg-white-peakblancheggyolksegg-yolk-mixture-into-whitespiping-ladyfingersExperimentation with these classic cookies made me very happy today: not only does rice flour work incredibly well as a substitute for wheat flour, but it actually tastes lighter, cleaner, and more delicate in these traditional treats.  They aren’t manfingers, after all.  High five, gluten free!


gluten-free ladyfingers

Serves 2 dozen
Prep time 15 minutes
Cook time 11 minutes
Total time 26 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold


  • 4 eggs (separated into whites and yolks)
  • 1/2 cup + 2 tablespoon sugar
  • 1 cup brown rice flour


Step 1 Pre-heat oven to 320 degrees Fahrenheit, line a baking sheet with parchment paper, and prepare either a pastry bag with a 1/2" tip or get out a large zip-lock bag to improvise as your pastry bag.  Measure out ingredients and separate eggs into yolks and whites before you start whisking a thing!
Step 2 Whisk your yolks until they are a bit frothy and mousse-like either by hand or in an electric mixer over medium speed.
Step 3 Add 1/2 of the sugar and whisk vigorously until it is "blanched" or white and stiff enough to not move around easily when tilted.  (about 4-5 minutes by hand or 1-2 minutes over medium-high speed in a mixer.)  Set aside.
Step 4 Whisk egg whites in a separate bowl until soft peaks form.  (Same goes for electric mixer/by hand as above.)
Step 5 Add the remaining 1/2 of the sugar and whisk vigorously until stiff peaks form, aka, the "bird beak" phase. Immediately add about 1/3 cup egg whites into yolk mixture and whisk together.
Step 6 Gently pour the egg yolk mixture over the beaten whites (you don't want to flatten your whites or your yolks, or you'll have flat ladyfingers!) Very gently stir together the yolks and whites with a spatula, making sure not to push down on the mixture to maintain the air and bubbles in your meringues.
Step 7 Lightly dust the mixture with all of the rice flour, and, once again, very cautiously incorporate the flour into the mixture with a spatula just until flour is combined and you no longer see any chunks of it.  (Do not overmix.)
Step 8 Scoop you mixture into either a pastry bag with a 1/2" tip or a zip lock bag and cut a 1/2" opening.  Pipe your ladyfingers to about 2 1/2"-3".
Step 9 Bake for about 8-11 minutes, depending on the power of your oven, or until tops have turned golden and the bottoms are also cooked and the middle is cooked through, meaning, no liquid.  Remove delicately from the paper after cooling for a few minutes. 

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