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gluten-free lady fingers

Gluten-free lady fingers (low FODMAP & lactose-free)


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  • Author: Karlijn
  • Total Time: 1 hour
  • Servings: 20 1x

Description

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.


Ingredients

Scale

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

Instructions

How to make the gluten-free lady fingers

The recipe that I used is this recipe from The Loopy Whisk

  1. Pre-heat the oven to 180 degrees Celsius (350 F) and line a baking sheet with baking parchment.
  2. Mix the two egg yolks with 60 gram of the sugar (half of the sugar). Mix until the mixture is pale and fluffy.
  3. 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.
  4. Carefully fold the egg yolks into the egg whites. Be careful not to knock out too much air while you mix them in.
  5. 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.
  6. 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.
  7. Mix together the powdered sugar and white sugar. Dust the piped cookies with the sugar, using a sieve.
  8. 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.
  9. Let the cookies cool down completely and enjoy.

Notes

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