Gluten-free lady fingers
When I wanted to make a strawberry tiramisu a few weeks ago, I found out that the gluten-free lady fingers that I always used for tiramisu (these) were not low FODMAP anymore. They contain sorbitol syrup now and sorbitol is a FODMAP. Because I really wanted to make the tiramisu, I decided to make my own gluten-free ladyfingers.
I didn’t create the recipe for the lady fingers myself, I used this recipe from the blog The Loopy Whisk. I have mentioned The Loopy Whisk a few times lately because Kat really makes the most amazing gluten-free recipes.
The recipes from her blog are often suitable for a low FODMAP diet too. The gluten-free lady fingers that she made looked so good that I thought, it doesn’t make sense to try to figure out this recipe myself, I will just follow her recipe. All credits for this recipe are for Kat from The Loopy Whisk!
Making gluten-free lady fingers
I was really surprised by how easy it was to make gluten-free lady fingers. I thought that the cookies would never turn out like the lady fingers that you can buy in the store, but they turned out PERFECT. They were crunchy on the outside and chewy on the inside, like a lady finger should be. Fantastic for in a homemade tiramisu.
The recipe is very simple. The only thing that costs a little bit of time, is that you have to split the eggs and whip up the egg whites. This makes a super fluffy and airy batter and that’s what you need for chewy and crunchy lady fingers. You put the batter into a piping bag and pipe the lady fingers on a baking sheet. Within half an hour, you have made the cookies and can put them into the oven!Print
Gluten-free lady fingers! A lot easier to make than you think and they are perfect for a homemade tiramisu. Also lactose-free and low FODMAP.
For the lady fingers
- 2 egg yolks
- 3 egg whites
- 120 g (5/8 cup) white sugar
- 140 g (1 1/8 cup) gluten-free flour
- 1 tbsp cornstarch
- 1/4 tsp xanthan gum
- 1 tsp baking powder
For the sugar topping
- 65 g (1/2 cup) powdered sugar
- 100 g (1/2 cup) white sugar
How to make the gluten-free lady fingers
The recipe that I used is this recipe from The Loopy Whisk
- Pre-heat the oven to 180 degrees Celsius (350 F) and line a baking sheet with baking parchment.
- Mix the two egg yolks with 60 gram of the sugar (half of the sugar). Mix until the mixture is pale and fluffy.
- In a separate bowl (make sure the bowl and your whisks of your mixer are fat-free), whip up the three egg whites with the other half of the sugar. The meringue should stand up in stiff peaks.
- Carefully fold the egg yolks into the egg whites. Be careful not to knock out too much air while you mix them in.
- Sift the gluten-free flour, corn starch, xanthan gom and baking powder above the egg white mixture. Fold the flour into the mixture until no lumps remain. Be careful again to not knock too much air out.
- Put the batter into a piping bag with a round piping nozzle. Pipe lines of batter onto the baking sheet, about 10 cm (4 inch) long. Leave 2 cm (3/4 inch) space between the cookies because they will get a bit bigger in the oven.
- Mix together the powdered sugar and white sugar. Dust the piped cookies with the sugar, using a sieve.
- Bake the cookies in the oven for 15 minutes. Then reduce the oven temperature to 150 degrees Celsius (300 F) and bake for 12-15 minutes more.
- Let the cookies cool down completely and enjoy.
You can store the ladyfingers in a closed container for about 1-2 weeks. Or use them immediately in this yummy tiramisu!
- Prep Time: 30 min
- Cook Time: 30 min
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