Gluten-free ladyfingers

Name: Gluten-free ladyfingers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Eggs 4; Sugar ¾ cup; Rice flour 0.7 cup; Potato starch 5 tbsp; Cornstarch 2 ½ tbsp; Baking powder 3 ¼ tsp; Xantana ¼ tsp; Sugar 2 ½ tbsp; Powdered sugar 2 ½ tsp

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Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Gluten-free savoiardi are a game-changer for anyone craving that classic Italian cookie experience but without the wheat. Seriously. Over in Piedmont, they've figured out how to whip up these gluten-free ladyfingers that stay just as light and tender as the originals. And here's the thing: it's all about the mix of rice flour, potato starch, and corn starch. I mean, these give them a soft, almost spongy bite. Whipped egg whites? They work magic, fluffing up the batter so the cookies end up crispy outside but moist inside.

Plus, the addition of baking powder and xanthan gum is huge—like, really big. They keep the dough steady, making sure every batch comes out just right. Pretty much. In Italy, folks love dunking them into espresso or using them as a base for tiramisù and charlotte. So you know they’re kind of a big deal in the world of gluten-free Italian desserts.

These gluten-free sponge fingers are super versatile. Really, eat them plain with a cup of tea, or stack them in a homemade gluten-free tiramisu if you are feeling fancy. Unlike some gluten-free cookies, these nail that airy texture that’s hard to beat. The Piedmont method nails the balance between golden crunch and special softness inside. You will not feel like you're compromising.

Regional recipes sometimes add a sprinkle of powdered sugar on top, giving the biscuits a little extra sweet touch. Whether you’re already into gluten-free baking recipes or just trying something new, these cookies bring a bit of Italian tradition to your kitchen. They fit right in with coffee breaks, special desserts, or whenever you want something delicate and satisfying.

With these gluten-free savoiardi, you get the best of both worlds: classic flavor and a texture that’s really, really close to the original. All without gluten getting in the way. Enjoy them and bring a taste of Italy home! For sure.

INGREDIENTS

For about 70 ladyfingers: Eggs 4; Sugar ¾ cup (150 g); Rice flour 0.7 cup (110 g); Potato starch 5 tbsp (40 g); Cornstarch 2 ½ tbsp (20 g); Baking powder 3 ¼ tsp (16 g); Xantana ¼ tsp (1 g)

For dusting: Sugar 2 ½ tbsp (30 g); Powdered sugar 2 ½ tsp (10 g)

Preparation

How to prepare Gluten-free ladyfingers

To prepare the gluten-free ladyfingers, first separate the egg yolks from the whites. Pour the whites into a bowl 1, add 1/2 cup of sugar 2, and beat them until very stiff with electric beaters 3.

In a separate bowl, place the yolks and the remaining 1/4 cup of sugar 4, then beat with electric beaters until you obtain a light and frothy mixture 5. Gradually incorporate the stiff egg whites into the yolk mixture a little at a time 6.

Mix gently from bottom to top with a spatula to avoid deflating them 7. At this point, gradually sift the dry ingredients into the bowl: rice flour, potato starch 8, corn starch, baking powder, and xanthan gum 9.

Mix again gently from bottom to top until you obtain a homogeneous mixture 10. Transfer the dough into a piping bag with a plain 1/2-inch nozzle, and form sticks about 4-5 inches long on a baking sheet lined with parchment paper 11. Dust the ladyfingers with granulated sugar 12.

Dust them also with powdered sugar 13, then bake in a preheated static oven at 350°F for about 15 minutes. Remove from the oven and let cool 14. Your gluten-free ladyfingers are ready to be enjoyed 15!

Storage

Gluten-free ladyfingers can be stored in a tin box for one week.

The dough must be used immediately and cannot be stored.

Tip

If you wish, you can flavor your gluten-free ladyfingers with the seeds of a vanilla pod or lemon zest.

Xanthan gum is a stabilizer used cold to improve the structure of gluten-free doughs. It can be purchased in well-stocked supermarkets and specialty stores, or online.

For proper preparation of gluten-free recipes

For gluten-free recipes, we recommend purchasing only products that show the crossed-out ear symbol on the package, certified gluten-free, recommended by the AIC Italian Celiac Association's directory.

For the translation of some texts, artificial intelligence tools may have been used.