I know that ladyfingers aren’t *that* great on their own, but my gluten free homemade version of ladyfingers taste really good alone, or as an accompaniment to other things (such as tiramisu–recipe coming soon!!).
I actually made these because I really wanted to make tiramisu, but I was having a very difficult time finding gluten-free ladyfingers in the store. I used to eat tiramisu quite frequently, and since I’ve been gluten free (a little over 10 years now), I’ve not had it. My husband LOVES it and I’m always jealous of him when he eats it. 😉
I’m not a very strong baker, but these were actually pretty easy to make, so don’t be intimidated if you want to make your own!
What’s Inside?
- Eggs– Eggs are the main ingredient in ladyfingers. The eggs are separated.
- Cornstarch– The secret ingredient that helps hold the ladyfingers up.
- Sugar
- Flour
- Vanilla Extract
- Powdered Sugar
- Salt
How to Make Gluten Free Homemade Ladyfingers
- Separate the egg whites and the egg yolks. The easiest way to do this is with your hands, no special equipment required!
- Next, put the egg yolks and 1/4 cup of the sugar into either a bowl you can use a hand mixer in, or a standing mixer bowl.
- Beat the egg yolks and sugar on medium to high speed until they are light and frothy looking.
- Take the egg yolk/sugar mixture out and place it in a small bowl to the side.
- Clean the bowl the egg yolks/sugar were mixed in.
- Place the egg whites into the same bowl and beat on medium to high speed until soft peaks appear.
- When soft peaks appear, pour in the remaining sugar (1/4 cup) and beat on medium to high speed until stiff peaks appear. This should take a few minutes.
- Get the egg yolk/sugar mixture and gently fold into the egg white/sugar mixture. Be very careful to not deflate the egg whites, this is important!
- When the two mixtures are ALMOST combined, sift the flour, cornstarch, and salt into the bowl.
- Still being very gentle, keep folding the ingredients until they are combined.
- When all of the ingredients are combined, gently put the mixture into a piping bag OR a plastic storage bag with one of the corners cut off roughly 1/2 inch (this is what I used).
- Pipe the batter onto a greased baking sheet and place in oven for 14-17 minutes, until they are starting to brown.
- After removing from oven, leave on baking sheet for a few minutes.
- Place on cooling rack until cool.
- Enjoy!
Equipment Used (affiliate links)
Gluten Free Homemade Ladyfingers!!
A gluten free version of a classic
Ingredients
Scale
- 3 Eggs Yolks and Whites Separated
- 1/2 cup Sugar Separated into 2, 1/4 cups
- 1 cup Flour I used Cup4Cup Gluten Free Flour
- 1 tbsp Cornstarch
- 1/2 tsp Vanilla Extract
- Powdered Sugar
Instructions
- Preheat oven to 350 degrees F.
- Separate the eggs into the yolks and the whites.
- Add the yolks, along with 1/4 cup of sugar into the bowl of a standing mixer, or into a bowl that can be used with a hand held mixer.
- Beat on medium to high speed until the mixture is light and frothy looking, which takes a few minutes.
- Set the egg yolk/sugar mixture aside and clean the bowl.
- Place the egg whites in the clean mixing bowl and beat on medium to high speed until soft peaks form.
- When soft peaks start forming, slowly add in the remaining 1/4 cup of sugar.
- Beat on medium to high speed until stiff peaks start to appear.
- GENTLY fold the egg yolk/sugar mixture in with the egg white/sugar mixture. Be very careful not to deflate the egg whites.
- When the egg mixtures are ALMOST combined, sift in the flour, salt, and cornstarch and keep folding until everything is combined.
- Put the batter into a piping bag OR put it in a plastic sandwich bag and cut one of the corners off approximately 1/2 inches (this is what I used).
- Gently pipe batter onto a greased baking sheet, a few inches long.
- Place in the oven and let cook for 14-17 minutes, until they are just starting to turn brown.
- After cooking, let them sit on the baking sheet for 5-10 minutes.
- Place on cooling rack until cooled.
- Enjoy!
