Here is a simple recipe for GF biscotti (or “mandel bread,” as my Yiddish grandma called it), that’s easy and freezes really well. A note on gluten free flour. As discussed in “Gluten and you,” many of the commercial GF products are refined, low-fiber, high-sugar and not particularly good for you. Such is the case with several of the GF baking and pancake/waffle blends on the market, so check labels.
What I do is buy higher-fiber GF flours (either in bulk or by Bob’s Red Mill) and then blend them however I like. Flours you should consider include: brown rice, sorghum, teff, quinoa, amaranth, oat, corn, bean. They all have different properties and flavors, and you will need to play around to see what you like. If you’re a serious baker, each flour will have its own special baking properties, and you’ll need to do some googling on which ones work best in which kind of baked goods. That said, for simple baked goods like biscotti, I find it makes little difference, and I use what’s on hand. Last batch, I used a blend of brown rice and amaranth flour, and they were delicious.
1 1/2 c. ground almonds (or other ground nuts; I usually use Trader Joe ground almonds)
2 c. GF flour
1 1/2 t. xanthum gum (a thickener that you will use a lot in GF baking)
1 t. baking powder
1/4 t. salt
1/2 c. sweetener (use sugar, honey, whatever you like; I usually do about 1/3 c., then add drops of liquid stevia until it’s as sweet as I want it; you can skip the sugar and do all stevia as well, again just add slowly and taste as you go)
1/4 c. oil (canola, safflower, something light)
1/4 c. almond milk (or any other milk)
1 t. vanilla
Preheat oven to 350F. Blend dry and wet ingredients separately, then combine well. Form two balls (may be a little sticky; that’s OK or add a little flour). Spray a baking tray. Form two rectangular “logs” down the length of the tray, patting down and squaring off as you go. I like to shape mine on the thinner side because they crunch up better when baked. Now bake the logs for about 15 minutes. Then slice and lay the pieces on their sides, and bake another 20 minutes or so until the biscotti are lightly browned and crunchy. Let them cool well and enjoy! Don’t cover them too tightly or they’ll get soggy. After a day or so, I toss what’s left in the freezer and eat them straight out of the freezer, so crunchy and good!