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. [Read more…]