If you’ve been craving that crispy, satisfying snap of biscotti but need a gluten-free version that actually holds up to dunking, you’re in the right place. These gluten free biscotti are perfectly crisp on the outside and sturdy enough to dip into your morning coffee or tea. Best of all? This gluten-free biscotti recipe is a flexible base you can customize with your favorite mix-ins, like chocolate chips, orange zest, dried fruit, or toasted nuts.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Summary
1. These biscotti are twice-baked for a perfectly crunchy texture. They are longer, “coffeehouse-style” and perfect for dunking in coffee or milk!
2. Use this as a base recipe and change up the flavors for every season.
3. Make them dairy-free with plant-based butter and chocolate chips.
4. They keep well and make great homemade gifts!
5. [👉 Jump to Recipe]
What makes this gluten-free biscotti recipe work
We are big biscotti fans here at the Fearless Dining household. They’re perfect with coffee and tea and make that perfect, satisfying, crunchy snack. This recipe uses a blend of gluten-free flour, butter, and eggs to create a dough that’s easy to work with and bakes up firm enough for slicing.
Unlike some other recipes, this version doesn’t crumble when you slice it after the first bake. I focus on using simple pantry staples, and it is easy to adapt this recipe further based on your dietary needs or flavor preferences.
If you love biscotti as much as I do, try my gluten free pumpkin biscotti recipe too! You can also try a tasty cousin of biscotti called Mandelbrot. It is not quite as crunchy as biscotti, but Gluten Free Mandelbrot is made similarly.
WOW! This recipe is AMAZING!! Thank you so much, I’ve missed biscotti so much, and these are better than any biscotti I’ve ever had! Oh dear, I need to make this in bulk for my family. SO delicious!!!!!! I used my own GF mix added 1/4 t of psyllium husk powder since my mix has no gums.” They did break while turning them over, but trust me, no one cares.”
Becky., Blog comment
Allergen Information and Substitutions
- gluten-free
- soy-free
- oat-free
- nut-free (unless you add nuts!)
- Dairy-free option: Use plant-based butter and Enjoy Life dairy-free chocolate chips.
- Gum-free option: Use my easy DIY Gluten Free Flour Blend.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. Other blends will work, but results may vary. Starchier blends may need extra flour and grain heavy blends may need more liquid.
- Sugar – Adds sweetness and structure.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- Baking Powder or Soda – Use aluminum-free baking powder to avoid any metallic aftertaste. NOTE: If you add any acidic mix-in ingredients, use baking soda instead of baking powder!
- Butter – Use unsalted butter. Adds richness and moisture. Can substitute plant-based butter.
- Eggs – Use large eggs. The eggs bind the dough and add structure.
- Vanilla Extract – Vanilla enhances the flavor; use pure vanilla for best results.
- Chocolate Chips – Use any flavor of chocolate chips.
Before You Bake: Tips For Success
1. For best results, line your cookie sheet with parchment paper to prevent sticking.
2. Biscotti are meant to be dry and crisp—don’t underbake them.
3. Slice biscotti carefully after the first bake; they are fragile until fully dried out.
4. I like to cut my biscotti a little longer for extra dunking space, but feel free to slice the biscotti dough log smaller for a more classic biscotti shape!
Step-By-Step Photos and Directions:
Preheat the oven to 350º F on the bake setting, not the convection setting.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 1: In a large bowl, whisk together the gluten-free flour, sugar, baking powder or soda, and salt.
Step 2: Partially melt the butter in a smaller bowl, then mix with the eggs and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients. You can mix your batter with a standing mixer or bowls and elbow grease. Add your mix-ins to the wet and dry ingredients before mixing. Mix into a nice, workable dough.
🔑 Sandi says: Every gluten free flour blend has a different starch-to-grain ratio. Depending on your flour blend, you may need more or less flour. If you can’t shape your dough, it means there is a lot of starch in your blend, and you need to add more flour!
Step 4: Shape the dough on a parchment-lined baking sheet into a rectangle about 1 to 1.5 inches thick. Make a large oval shape if you want longer, bakery-style biscotti for dipping. Score the dough with a knife where you want to slice the biscotti later.
Step 5: Use a knife to make cut marks for each slice of biscotti. Do not cut all the way through the dough. This will make it easier for you to cut when the dough is partially baked.
Step 6: Bake at 350º F for 18-20 minutes, depending on the thickness of your biscotti.
Step 7: Remove the biscotti from the oven and slice along the cut lines you made earlier. Cut all the way through. Turn each biscotti slice onto its side.
Step 8: Bake for 15 minutes on this side. Flip the biscotti over and bake on the other side for an additional 15 minutes.
Step 9: Remove the biscotti from the oven to a cooling rack and allow the gluten free biscotti slices to cool. The biscotti will be soft until they cool and harden. Don’t serve them or dip them in melted chocolate until they are fully cooled.
Flavor Ideas and Mix-In Variations
This base recipe works with endless combinations:
- Cinnamon Sugar: Add 1 teaspoon cinnamon to the dry mix.
- Chocolate Orange: Add 1–2 tablespoons orange zest. Dip in dark chocolate.
- Almond: Use almond extract and add chopped dry-roasted almonds.
- Holiday Blend: Try white chocolate + crushed peppermint or cranberries + pistachios.
You may also want to make my other biscotti recipes, including:
How to Store and Freeze Gluten Free Biscotti
- Store cooled biscotti in an airtight container at room temperature for 3–4 days.
- For longer storage: freeze in a zip bag with the air squeezed out for up to 3 months or refrigerate up to a week.
Frequently Asked Questions:
The word biscotti means to “cook twice” in English. The point is that you bake your cookies to be extra dry and crunchy. This makes them better for dipping into coffee or milk!
Biscotti are done baking when they are crisp on both sides.
Soft biscotti is usually due to underbaking. To harden them, bake them longer on each side.
More Gluten Free Cookie Recipes:
- Easy Gluten Free Chai Snickerdoodles
- These Gluten Free Crumbl Snickerdoodle Copycat Cookies get rave reviews.
- The Best Gluten Free Chocolate Chip Cookies.
- Soft Gluten Free Peanut Butter Cookies.
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Biscotti
Equipment
- Cookie sheet
Ingredients
- 1 cup gluten free flour blend * see note
- ⅓ cup cane sugar
- 1 teaspoon baking powder
- dash salt
- 4 tablespoons unsalted butter melted (**see note)
- 1 teaspoon pure vanilla extract
- 1 large egg
- optional chocolate chips and/or nuts
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350º F. Use the bake setting and not the convection setting.
- In a large bowl, add 1 cup gluten free flour blend, 1/3 cup cane sugar, 1 teaspoon baking powder, dash salt, and whisk to blend.
- In a smaller bowl, add room temperature 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, 1 large egg, and mix well.
- Pour the wet ingredients into the dry ingredients and add optional chocolate chips and/or nuts and mix.
- Put a piece of parchment paper on a cookie sheet.
- Add the dough and press dough into a circle about 1-inch thick for long bakery-style biscotti (perfect for dipping) or an oval 1 1/2 inches thick for more traditional-shaped biscotti
- Use a knife to make slash cuts for slices on the dough.
- Bake for 18 minutes.
- Remove from the oven and use a knife to cut the biscotti all the way through along the lines.
- Tilt each biscotti slice on its side and bake for 15 minutes.
- Flip the biscotti over and bake for 15 minutes on the other side.
- Remove from the oven and allow to cool. Biscotti are fragile until they cool and harden. Use care moving them to the cooling rack. If you plan to dip them in chocolate, wait until they are fully cooled.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. Other blends will work. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- If you use Nameste gluten free flour blend or another higher starch blend, you will need to add 2 tablespoons of butter.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- This gluten free biscotti will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old July 2020 post with more recipe details.
I used Carol’s All Purpose Flour. They turned out perfect and delicious. This is such an easy recipe – I’ll be making biscotti a LOt more often. Yum!
Thank you so much, Delia. I haven’t heard of that flour blend, but I am so glad it worked well. I have a few fun flavors of biscotti on my blog when you are ready to switch it up :-).
I used King Arthur flour. I had the dough in the fridge for over a week. It actually traveled in the raw state. It’s the first time I made it crunchy, thanks to your recipe & advice. I will definitely be making it again.
Wow, it is good to know the dough kept for that long. I am so glad you loved this biscotti recipe!
These were amazing and lovely with coffee!
We didn’t have chocolate chips or anything, so we made plain mini ones. This will definitely be a go-to recipe!
We were thinking about trying lemon biscottis next; do you think 1-2 tbsps of lemon zest would work? Thanks. 🙂
I am so glad you loved this biscotti! Plain is great too! For lemon, I would add a little lemon juice or extract for more pop!
Excellent recipe! So easy and only takes a few mins to put together. I made chocolate chip the first time and I’m baking cranberry orange today.
I am really glad you enjoyed this biscotti! Orange and cranberry also sound incredible! I love this base is so easy to customize!
WOW this recipe is AMAZING!! Thank you so much, I’ve missed biscotti so much and these are better than any biscotti I’ve ever had! Oh dear, I need to make this in bulk for my family. SO delicious!!!!!! I used my own GF mix, added 1/4 t of psyllium husk powder since my mix has no gums. They did break while turning them over, but trust me, no one cares.
I am so excited you loved this Becky. I know other readers will be glad to know that psyllium husks work!
On the note about adding 2 tbsp butter if using Namaste flour, does that mean two additional tablespoons or only two tablespoons? Thanks!
Hi Pam, it is two additional tablespoons 🙂