If you love the sweet heat of candied ginger, you’re going to love this gluten-free candied ginger biscotti. Each slice is perfectly crisp, bursting with warm ginger spice. They have just enough sweetness to pair beautifully with your morning coffee or a cup of cocoa. Drizzle or dip them in white chocolate for an extra layer of flavor; they make a perfect holiday treat, though we enjoy them all year round!
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Mr. Fearless Dining and I are huge biscotti fans. I have a few flavors on the blog, with more fun flavors in the works. If you have any flavors you’d like me to create, please send me an email! This is the ultimate gluten-free biscotti recipe. I used candied ginger white and combined this with white chocolate. These flavors taste so good in my coffee; I confess I indulged a bit too much in these.
If you’re like Mr. Fearless Dining and me, I highly suggest making a double batch, as this recipe yields only eight pieces in total…and wow, those don’t last very long! If you love biscotti as much as we do, you will want to try this Gluten-Free Gingerbread Biscotti too! You should also try this Gluten-Free Biscotti with chocolate chips!
Ingredient Notes and Ingredient Substitution:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – 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.
- Xanthan Gum – If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Baking Powder – I recommend aluminum-free baking powder.
- Candied Ginger – You can buy it in large chunks or smaller pieces. You can use either, depending on how much ginger flavor you want.
- Butter – Use unsalted butter. For dairy-free use, plant-based butter.
- Eggs – Size large.
- White Chocolate – If you are dairy-free, use a non-dairy white chocolate chip brand.
To make this biscotti gum-free, use my DIY Gluten-Free Flour Blend. It uses psyllium husk as a binder instead of xanthan or guar gum. To make this recipe dairy-free, use plant-based butter and dairy-free white chocolate like the Enjoy Life brand.
Mix-In Ideas:
Add in your favorite mix-ins for a variety of flavors.
- Instead of candied ginger, try dried cranberries, chocolate chips, or heath candy bits.
- Try adding nuts like walnuts or pecans.
- Instead of drizzling white chocolate over the biscotti, dip it in the white chocolate…or enjoy it plain.
A Note From My Kitchen
If you enjoy the sweet zing of candied ginger, this homemade biscotti recipe is for you. It is an easy, beginner-friendly bake, and although it is more of a holiday flavor biscotti, we love it all year round. Biscotti looks like it will be hard to make, but it really is easy. Be sure to bake the biscotti on both sides so they become nice and crunchy.
How to Make Gluten-Free Ginger Biscotti (Step-By-Step)
Step 1: Preheat your oven to 350ºF. Add the dry ingredients, including the flour, sugar, baking powder, and salt, to a large mixing bowl. Whisk the dry ingredients to blend them thoroughly.
Step 2: In a smaller bowl, add the wet ingredients, including the partially melted butter and egg. Whisk the wet ingredients to blend.
Step 3: Pour the wet ingredients into the dry and add your mix-ins. Use a large spoon to gently mix the ingredients into the cookie dough.
Step 4: Note the consistency of the biscotti dough in my photo. You want the dough to be soft but also somewhat firm to easily work the dough with your hands.
Every gluten-free flour blend will vary depending on its starch-to-grain ratio. If your dough is wet, add more flour, and if it is dry, add a little more melted butter. This is why flour blends vary in baking. Please reach out to me using the comment form below or my contact page if you have any questions.
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Step 5: Flatten the dough into a circle about 1 to 1 1/2 inches thick and place it on a parchment paper-lined cookie sheet. Bake at 350ºF.
Step 6: After baking for 15 minutes, cut out the biscotti slices. Flip each piece onto its side and resume baking for 112 minutes. Flip again to bake the other side for 10-12 additional minutes.
Step 7: Remove the candied ginger biscotti from the oven and place them on a cooling rack. Your biscotti should be pretty crisp and crunchy. If you plan to drizzle melted white chocolate on this candied ginger biscotti, do it when your biscotti is cooled.
Tips For Perfectly Crisp Biscotti
1. Be sure to bake the biscotti on both sides after you cut it. This is how biscotti gets its famous crispiness.
2. Cut the candied ginger into small bits so you don’t get some bites that are really strong.
3. I have a lot of great tips in my Gluten-Free Baking Tips Guide.
Storage and Freezing Tips:
- This biscotti should be stored in an airtight container. It will last up to 4 days or up to 4 months in the freezer.
- To freeze, let them cool completely, then store in a freezer-safe bag or container for up to 4 months.
- Defrost on the counter before serving. There is no reheating needed!
Frequently Asked Questions:
I prefer using Ghirardelli White Chocolate Melting Wafers, but most gluten-free white chocolate chips will also work.
You can make this biscotti with any mix-ins you like!
The secret is to microwave it in small increments of 15 seconds, stirring between each increment. This will help prevent the chocolate from burning. You can also melt it in a double boiler.
And if you love candied ginger, check out this recipe for this Gluten-Free Maple Ginger Butternut Squash Tart!
More Gluten-Free Holiday Recipes:
The holidays are special for my family. I know I have a lot of holiday recipes on the blog. Here are a few of my family’s favorites.
Love This Recipe?
💬 Did you make this gluten-free ginger biscotti recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Candied Ginger White Chocolate Biscotti
Ingredients
- 1 cup gluten free flour blend * see note
- ⅓ cup cane sugar
- 1 teaspoon baking powder aluminum-free
- dash salt
- 1 large egg
- 4 tablespoons unsalted butter melted
- ¼ cup chopped candied ginger
- ¼ cup white chocolate chips for mixing into batter
- ¼ cup optional white chocolate chips to melt for drizzle
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Instructions
- Preheat the oven to 350º F. Use the bake cycle and not the convection setting for a more even bake.
- In a large mixing bowl, add the dry ingredients and whisk to blend. (If your gluten free flour blend doesn't contain xanthan gum, add 1/2 teaspoon.)
- In a smaller bowl, add the wet ingredients and mix well.
- Pour wet ingredients into dry ingredients. Add ginger and chips (or any mix-ins you plan to use) and mix well.
- Put the dough onto a parchment paper-lined cookie sheet, and press into an oval about 1 1/2 inches thick.
- Bake the biscotti for 15 minutes. Remove the biscotti from the oven. Cut the biscotti into slices and turn each slice carefully onto its side. (I use a thin spatula to gently lift each slice and turn it on its side.) Bake for 10-12 minutes on each side until the biscotti are hard.
- Move the biscotti to a wire cooling rack to cool.
- Optional, drizzle melted white chocolate on top. Melt the white chocolate in a double boiler on your stove or microwave the white chocolate in 15 second increments. Stir between each increment to make sure your chocolate doesn't burn.
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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1/2 teaspoon.
- To make this recipe dairy-free, substitute the butter with vegan butter.
- These biscotti will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- Feel free to use any mix-ins you like. This is a great gluten-free biscotti base recipe, so have fun with it.
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- Instead of candied ginger, try dried cranberries, chocolate chips, or heath candy bits.
- Try adding nuts like walnuts or pecans.
- Instead of drizzling white chocolate over the biscotti, dip it in the white chocolate…or enjoy it plain.
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 older October 2016 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I need something other than eggs…..does applesauce work?
Hi Sandra, I haven’t tried applesauce in this recipe so I am unable to say if it would work.