Gluten-Free Ladyfingers

by Lauren | Celiac Teen on March 2, 2010

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.
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)

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.


Ladyfingers Bake
Yes, I know these ones look different than the top ones.  For the first version, I was out of icing sugar.  The tiramisu didn’t mind.
You can use whichever sugar you like, or have on hand.  It does have an effect, but its not like one way is bad and the other is great.  They’re both addictive.  

Ladyfingers Open

Air pockets.  From folding those voluminous egg whites.  If you over-fold, you’ll ditch those nooks and crannies in a hurry.  Trust me, you want the air pockets.  It makes them light.
Guess what?  Today, I actually do have some other news!  Maggie of She Let Them Eat Cake interviewed me this past week, and the interview is live on her site.  If you would like to learn a bit more about me, that’s the place to be!

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{ 19 comments… read them below or add one }

Maria March 2, 2010 at 2:28 pm

Wow, you did a fabulous job! They look great!

Maggie March 2, 2010 at 2:40 pm

Lauren these look great! You are up for any challenge and I love that about you. Thanks for linking to the interview. What fun for us :)

Aubree Cherie March 2, 2010 at 2:55 pm

These are fantastic! And the photos are beautiful.

I really enjoyed reading your interview with Maggie. I wish I had been so on top of things when I was in high school! :)

~Aubree Cherie

Junglefrog March 2, 2010 at 4:53 pm

Your ladyfingers look beautiful! I liked them too but just thought that they got a bit soggy really fast even when I kept them in a cookiejar… Weird things but yes, definitely tasty!

Valérie March 2, 2010 at 5:11 pm

Very impressive! You can just tell how perfect the texture is by looking at them. The fact they are gluten free makes it that much more of an accomplishment.

adventuresofaglutenfreemom March 2, 2010 at 8:46 pm

Are you sure you are only 16?? My mouth is salivating right now, beautiful job! I need to go make some this minute…

Iris March 3, 2010 at 2:54 am

That does sounds pretty simple…and they look amazing!

Juliana March 3, 2010 at 3:53 am

Lauren, your gluten free ladyfingers look yummie, I always have tapioca powder at home…it would be something that I'd like to try to make :-)

Cathy @ ShowFoodChef March 3, 2010 at 6:50 am

Amazingly fluffy looking and I can't wait to try.

Brisbane Baker March 4, 2010 at 9:55 am

Wow! They look so light!

This post made me hunnngrryyy 😀

Julia @MĂ©langer March 4, 2010 at 11:51 pm

I can only imagine how addictive these would get. Simple but moreish.

Amy @ Simply Sugar & Gluten Free March 5, 2010 at 10:06 pm

I love lady fingers…I made some last summer for blueberry tiramisu and they were divine. I cheated, though, and didn't pipe mine. The short cut was great. I spread them in a pan and cut them into the size I wanted. Not at all traditional.

You're totally right about the egg white folding – it's an art. One must resist the temptation to stir. Congrats on your interview!!

Trissa March 9, 2010 at 9:54 am

Hi Lauren – they look so light – no wonder you can eat lots of eat. Yum!

comfycook March 12, 2010 at 5:49 am

You are an amazing baker. We are making tiramisu in Have the Cake and I already decided to sub cake for the lady fingers. You have put me to shame. Nah. I know my limitations and I don't have the time, right now.

If I can pull it off with cake, even though, it may not be legit, I will do it. If not, I will miss this one.

gfe--gluten free easily April 2, 2010 at 2:40 am

I'm so glad you shared this recipe over at Linda's because I missed it before. Fabulous, Lauren. Love the photos, per usual. :-)


Sue April 14, 2010 at 8:51 am

Good morning. I am glad you took on the challenge of making something gluten free that actually looks like the “real thing” for most people. Have you come up with any receipes that are GF as well as sugar free? Thanks for your time and have a great day!


Menaka September 3, 2013 at 1:49 pm

Hi Lauren,

I am going to make this either tomorrow or Thursday and I wonder how to store them. And how long do they last?


Deepa Lamb September 13, 2013 at 6:11 pm

Hello, how many ladyfingers does this recipe make? Thank you!

Menaka September 15, 2013 at 3:09 pm

These were fabulous!!!!
Really good!!!
Made them for my mil’s birthday.
Thank you for the recipe:)

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