Gluten-Free Ladyfingers

I didn’t think much of these before I made them.  I figured that they wouldn’t be half bad, but they were going to be covered and hidden in this tiramisu anyways, so if they didn’t turn out as I hoped it wouldn’t be an issue.  When they came out, I snuck a bite.  Woah.  Light.  Cakey.  Yum.

I had to stop my self from eating them all before adding them to the tiramisu.  I was so close to just eating them all.  Every last one.  There was a beacon emitting from them, calling me like sirens on a rocky shore.  But, like a sailor with an unfailing sense of North, I stayed away.  I let them rest; they were needed elsewhere and I wanted a fantastic tiramisu (which, by the way, it was!).

As of when I’m posting this, I’ve made them three times.  Once for the tiramisu and twice for just eating.  The only problem (if you can call it that) is that they are easy.  Or at least they don’t take all day.  I’ve found making them very therapeutic.  Whipping egg whites, folding, piping.  Calming, and not requiring too much thought.  I barely looked at the recipe the second time.  Some recipes just stick in your mind, and those tend to be the ones that you love.  I loved these.

They could easily be wheat.  They aren’t, in fact they are gluten and dairy free for my GFCF friends as well =D.  See, its good for you as well.  For that reason, they are my submission into March’s Go Ahead Honey, It’s Gluten Free event, hosted by Amy of Simply Sugar and Gluten Free.  The theme is guiltless pleasures.  Perfect, no?  Whole grains, eggs, some sugar and pure deliciousness.  Thats it.  Guilt-free if you eat one.  Or two.  Good luck with that!

Gluten-Free Ladyfingers
Adapted from Cordon Bleu at Home.  Adaptation by Lauren of Celiac Teen.
Ingredients
3 eggs, separated
6 tablespoons sugar
1/4 cup tapioca starch
1/4 cup sweet rice flour
2 tbsp sorghum flour
1 tbsp millet flour
1/2 tsp xanthan gum
6 tbsp icing sugar (or berry sugar with 1 tsp cornstarch)

Steps
Preheat oven to 350 degrees Fahrenheit.  Lightly grease cookie sheets then line with parchment paper.

Beat egg whites until stiff peaks form.  Slowly add sugar, continue beating until whites are stiff and smooth.  In a little bowl, lightly beat the egg yolks with a fork, then fold them into the whites.

In a small bowl, whisk together the tapioca, sweet rice, sorghum, millet and xanthan gum.  Sift the flours over the egg mixture, then fold gently until just mixed.

Use a pastry bag with a plain tip and fill with batter, then pipe into strips (or any other shape), about 1 inch apart.  Sprinkle half of the icing sugar over the piped batter, wait 5 minutes and repeat with the other half.  Hold the parchment paper in place and tap off excess sugar.

Bake for 10 minutes, then rotate sheets and bake for 5 more minutes, until puffed up and lightly browned.  Let cool for 5 minutes on sheet, then cool on rack.

Enjoy!

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