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A gingerbread biscotti on a plate next to a mug of coffee.

Gluten Free Gingerbread Biscotti

Sandi Gaertner
You will love this easy gluten free gingerbread biscotti. Dip in coffee, or just enjoy these crunch biscotti anytime.
4.91 from 22 votes
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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 10
Calories 205 kcal

Ingredients
  

  • 2 cups gluten free flour blend *see note
  • ½ cup brown sugar or substitute coconut sugar
  • 1 teaspoon baking powder aluminum-free
  • ⅛ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ¾ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted melted butter *see note
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons blackstrap molasses

Instructions
 

  • Preheat the oven to 350º F.
  • In a standing mixer, add the wet ingredients and mix on low. Gradually turn up the speed to medium until the wet ingredients are creamy.
  • Turn the speed back to low and gradually add the dry ingredients 1/4 cup at a time. Keep on low so the flour doesn't go flying!
  • Remove the dough from the mixer and place on wax paper. 
  • Roll the dough to a rectangular shape about 1 to 1 1/4 inch thick. Use a knife to lightly make cut lines on the dough. (I made Christmas tree shaped cut lines.) Transfer from wax paper to parchment paper on a baking sheet.
  • Bake the biscotti for 20 minutes. Remove from the oven and use a sharp knife to cut through each cut line.
  • Turn each slice of biscotti on its side and bake 8 minutes. Remove from the oven and flip to bake on the other side for another 8 minutes.
  • Remove from the oven and cool in a cooling rack.
  • Decorate and enjoy!

Notes

  1. 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 in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. This gluten free biscotti will keep up to 3 days in an airtight container, or up to 4 months in the freezer.
  5. Variation: Dip the biscotti in melted white chocolate.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 205kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 34mgSodium: 101mgPotassium: 124mgFiber: 3gSugar: 15gVitamin A: 234IUCalcium: 58mgIron: 1mg
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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.