This morning was my first official foray into gluten and dairy free baking. I have a simple biscotti recipe that I decided to work with and the result was quite pleasing. The recipe is naturally dairy free but I did have to replace the traditional flour with its gluten free cousin.
I replace the flour with a mix of Bob’s Red Mill Gluten Free All Purpose Baking Flour and Orgran Gluten Free Gluten Substitute. The gluten substitute called for 1 part part of the gluten substitute to 5 parts gluten free flour. You may of course also chose to purchase the baking mixes that already contain the gluten substitute but the below recipe will reflect the mixture I made today. When using a mix which contains the gluten substitute use 300 gr of it.
2 eggs at room temperature
150 gr sugar (I used brown sugar because I like the extra flavour)
50 gr Orgran Gluten Free Gluten Substitute
250 gr Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 tsp baking powder
1/4 cup pumpkin seeds
2 tbsp dried cranberries
1/2 tsp cinnamon powder
Mix the dry ingredients together and then fold in the eggs. I use a wooden spoon. If the mixture it too dry to form logs add 1/4 cup water and mix together. Dive the mixture into two equal logs and place onto a parchment covered baking sheet. Using wet hands flatten the logs so they are about 2 cm high. Bake at 150c for 25 minutes. Check that they are lightly golden and firm to the touch then remove and cool. When cool but into 1.5/2 cm slices and bake again at 150c for 25 minutes. Remove from the oven and let cool on a rack. When cooled down you can store them in an air tight container for 1 week in a cool dry place.
This is a great base recipe. You can add chopped dates, roasted almonds with dried apricots or other variations.