gluten free, Biscotti

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Biscotti

Source: Copyright, Kathy Przywara, all rights reserved

1 heaping Tbsp egg replacer + 1/4 cup water
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
2 1/2 cup brown rice flour mix *see recipe below
1 tsp vanilla
1/2 cup unsweetened applesauce

Mix egg replacer and water until foamy. Add brown sugar and mix thoroughly. Add vanilla and mix. Sift together dry ingredients. Add to egg/sugar mixture alternately w/ applesauce. Dough should be soft, but not too sticky. If it is too sticky, add additional flour a tablespoon at a time. Working with lightly floured hands, divide dough in half. Shape each half into a long log about 1 1/2" wide. Place on a greased or parchment
covered baking sheet and flatten a bit with your hand. Bake at 375F for 25 minutes. Remove pan to a rack to cool slightly. When logs are cool enough to handle, use a serrated knife to cut 3/8" slices on the diagonal. Lay slices in rows back on the baking sheet. Return baking sheet to oven and bake an additional 10 minutes. Turn cookies over and bake an additional 10 minutes or until cookies are almost firm to the touch. Remove cookies to a rack to cool completely. Store in airtight container.

Brown Rice Flour Mix

1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup arrowroot starch
2 tsp xantham gum

Sift together twice and mix well. Can be used 1:1 for all purpose wheatflour. Additional xantham gum may be needed in some recipes.

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