I was so excited when this recipe actually turned out. And not only turned out, but was fantastic! I had tried making biscotti in my pre-gluten-free days, but hadn’t succeeded. This is my first attempt at gluten-free biscotti, and I gotta say, it rocked! Get out that cuppa joe, you’re gonna need it to dip these wonderful sticks of spicy goodness into. 🙂
Gluten-Free Pumpkin Biscotti
Ingredients
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 1/2 cup ground toasted pecans (I used almonds because that is what I had on hand)
- 1 cup white sugar
- 1 tsp baking powder
- 1 tsp xanthan gum
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 eggs
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
Instructions
Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to incorporate the dough will be crumbly.
Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
Alexa says
This is a must bake for me… All my favorite flavors inside a biscotti and you’ve already adapted it to make it GF. I am a happy girl! Have a great weekend, Jeanine.
betty r says
Oh my, Jeanine..Pumpkin Biscotti..yum yum! When fall rolls around biscotti is the cookie that comes to mind. I’ll try a recipe ‘with gluten’..we had one at mgcc awhile ago.
Once again wonderful presentation!
• friedl • says
I’ve thought this about many of your recipes: you use so many ingredients ! I mean, how many types of flour for the biscotti ? *counting* 4 !
Don’t get me wrong, it ‘s not a bad thing ! 🙂 I’m just surprised (and slightly overwhelmed) every time I read a recipe 🙂
Go on baking !
Jeanine says
Alexa – I hope you enjoy the biscotti. I really did, and wish I had more! 🙂
Betty – nothing beats the smell of something spicy baking in the oven! Smells like fall then.
Fried – there always is a list, huh? lol The thing is, using a combination of flours, you get the best texture (most similar to regular flour). Plus, I don’t have access to any “all-purpose” flour blends where I live, but I do have access to the individual flours. Hope that explains some of my craziness here. 🙂
GF Gidget says
I just made these using butternut squash puree and they turned out perfectly! Thank you so much for an awesome recipe.
Jeanine says
Awesome, great substitution for the pumpkin!
Brenda says
Oh, my! I received a tin full of these lovelies for Christmas. Delicious!!! Because they were so good, I just had to make a batch for my family. They turned out perfectly using GF baking flour instead of the four different flours and Xanthan gum.
I will use this recipe over and over again! Thank you!
Jeanine Friesen says
wow, that’s a great gift to get, Brenda! So glad that you liked them!
Mary-Jeanine says
I just found this page through Pinterest, and when I saw your name I decided it was a sign…gotta make these! I live in Central Florida and just harvested 33 Seminole Pumpkins, so I’m looking for lots of ways to use pureed pumpkin. Bingo!
Jeanine says
Haha, not many “Jeanine”s out there, huh? 🙂 Nice to ‘meet’ you! I’ve got a thing for pumpkin, you’ll find quite a few pumpkin recipes on my blog that should help you use up some of that pumpkin puree. 😉
Excentrix says
Thank you for the recipe The xanthan gum and grounds nuts instructions have been omitted. Since I’ve made wheat biscotti for Christmas in the past, I’ll simply add these two to the flour mixture.
And to Friedl: While the 4 types of substitute flours are ideal, often I have used one or two only if that is all I have on hand and check liquids and baking time. For example, you can use white rice flour and add corn meal. Once I started having on hand at least three to 4 types of gluten free flours and starches, I discovered I can make practically limitless gluten free baked goods.
Judy says
Was so delicious! Could not tell it was gluten free. Didn’t use nuts but followed everything else. Thank you for a wonderful treat!