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The Perfect Gluten Free Ladyfingers

| | byKat |59 Comments

Perfect for dunking into a cup of coffee, or for making gluten free tiramisu, these gluten free ladyfingers are the cookie to have in your repertoire. Easy to make and equal (or even better) in all respects to the store-bought version, these gluten free sponge fingers will blow you away with their simplicity, taste and texture!

The perfect gluten free ladyfingers arranged in a small pile in the forefront. One ladyfinger cookie has been broken in half, exposing its airy, dry texture. More gluten free sponge fingers and a cafetiere are in the background.

Have you ever wondered how to make gluten free ladyfingers? You know, those long sponge-like cookies you use to make the dessert of all desserts: tiramisu.

No? You haven’t?

Well, think again, because nobody should be deprived from the joy that is tiramisu, especially not because of something pesky like a food intolerance or allergy. And the first step to the most heavenly gluten free tiramisu? The perfect gluten free ladyfingers.

The perfect gluten free ladyfingers, an overhead view on a white surface. Some of the gluten free sponge fingers are arranged on a white plate on top of a metal cooling rack, some are scattered on the white wooden surface.

To tell the truth, I was initially hesitant to attempt this recipe. It seemed like a hassle, like nobody would be interested anyway, like it would be pretty much impossible to get anywhere near the texture and flavour of store-bought ladyfinger cookies.

I couldn’t have been more wrong. It was easy, people were interested (because TIRAMISU… obviously), and the texture, flavour and appearance you get from this gluten free ladyfingers recipe are. spot. on. 

What’s more, they also have the sturdiness of a store-bought ladyfinger cookie, which makes them the perfect thing to dunk into coffee and make tiramisu with. While they do get soggy in that most delightful of ways, they don’t disintegrate in your hand (like some cookies have an annoying tendency to do).

The perfect gluten free ladyfingers, a close-up overhead view on a black surface.

The making and baking of these allergy friendly ladyfingers is easy, and requires only 7 ingredients and 45 minutes. (Plus, it’s FUN!)

We’ll need to separate the egg whites and yolks, and whip them up separately with some sugar until super duper fluffy and just plain beautiful. Yolks are then mixed into the egg whites, and a mix of flour + xanthan gum + baking powder is folded into the egg mixture. And then, all that’s left to do is to pipe the cookies (steady hands, now!), cover them in a layer of powdered and granulated sugar (basically making it snow in the kitchen) and… bake.

See? Couldn’t be simpler!

In the next post, we’ll talk all about dairy and gluten free tiramisu (so excited!!!), but for now: get practicing making these gluten free ladyfingers! And when you’re then left with five trays of these cookies because you wanted to get the piping just right (speaking from experience here), don’t fret. Being the very dry type of cookie, they keep very well – and they’re absolutely heavenly with a cup of coffee. After all, they’re the perfect dunking cookie.

The perfect gluten free ladyfingers as part of an elegant arrangement. Two ladyfinger cookies are on a decorative antique coffee saucer also holding a cup of coffee. More gluten free sponge fingers and a cafetiere are in the background.

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The Perfect Gluten Free Ladyfingers

Perfect for dunking into a cup of coffee, or for making gluten free tiramisu, these gluten free ladyfingers are the cookie to have in your repertoire. Easy to make and equal (or even better) in all respects to the store-bought version, these gluten free sponge fingers will blow you away with their simplicity, taste and texture!
Print Rate
4.9 from 19 votes
Prep Time 15 mins
Cook/Bake Time 30 mins
Total Time 45 mins
Servings 26 ladyfinger cookies

Ingredients

For gluten free ladyfingers:

  • 2 egg yolks
  • 3 egg whites
  • 5/8 cup (120 g) granulated sugar, divided
  • 1 1/8 cup (140 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1 tbsp (10 g) cornstarch
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder

For dusting the ladyfingers:

  • 1/2 cup (65 g) powdered sugar
  • 1/2 cup (100 g) granulated sugar

Instructions

  • Pre-heat the oven to 355ºF (180ºC) and line two baking sheets with baking paper.
  • In a stand mixer, or using a hand mixer with the double beater attachment, whip 2 egg yolks and 1/2 of the granulated sugar until increased in volume, pale and fluffy.
  • In a separate bowl, whip 3 egg whites and the other 1/2 of the granulated sugar until you get a stiff-peak meringue.
  • Fold the egg yolks into the egg whites until just incorporated. (Make sure you don't knock out to much air during mixing!)
  • Sift the gluten free flour, cornstarch, xanthan gum and baking powder into the egg mixture. Fold everything together until no flour clumps remain, but make sure not to lose too much air during mixing.
  • Transfer the cookie batter into a piping bag with a large round nozzle (the diameter of the nozzle will determine the thickness of your cookies, so choose appropriately depending on what size of cookies you want), and pipe about 4 inch (10 cm) long lines of batter onto the lines baking sheets. 
    (Make sure to leave about 3/4 inch (2 cm) space between the cookies.)
  • Mix together the powdered and granulated sugars and, using a sieve, generously dust the piped ladyfinger cookies.
    (You will inevitably get sugar all over the baking sheet, not just on top of the cookies – that's alright! The sugar on the baking sheet will caramelise in the oven but shouldn't affect the cookies.)
  • Bake in the pre-heated oven at 355ºF (180ºC) for 15 minutes, then reduce the oven temperature to 300ºF (150ºF) and bake for a further 12 - 15 minutes.
    (The second baking at the lower temperature is important, as it ensures that the cookies dry out and become crisp.)
  • Cool on a cooling rack and enjoy!
  • The gluten free ladyfingers keep well in a closed container in a cool dry place for about 1 - 2 weeks.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

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59 thoughts on “The Perfect Gluten Free Ladyfingers”

  1. I was looking for a GF ladyfingers recipe so I can make tiramisu. Just baked them and they are so easy to make and turned out beautiful! So light and crispy!! Looooove them 🙂
    Can’t wait to use them for tiramisu later! Thank you so much for the recipe!

    Reply
  2. I totally messed up the recipe (didn’t get stiff peaks, forgot to sprinkle powdered sugar, under baked) and it STILL came out great! The cookies were a great texture and tasty! The tiramisu is now in the fridge!

    Reply
    • Hi Beres, I haven’t tested this recipe with other sweeteners, but as the recipe relies on whipping the egg whites and yolks with sugar (it’s really the crucial step), I don’t think other sweeteners will work well.

      Reply
  3. We have made these twice now for Christmas tiramisu, and they are perfect. They are light and crispy and they hold up perfectly in the dessert. They’re easy to make also. Overall an excellent recipe.

    Reply
  4. Hi! I am super excited to try this recipe for your DF tiramisu! I have a GF flour blend by Bobs red milk that already has xanthum gun in it. Can I use it and omit the additional xanthum? Should I still use the cornstarch? Thank you so much!!

    Reply
    • These are meant to be crisp, just like the traditional ladyfinger biscuits. However, you can shorten or even skip the second baking step at 150ºC, that might give you spongier biscuits.

      Reply
    • Ladyfingers ARE crunchy, not spongy. If you’re looking for a spongy cookie then you’re not looking for Ladyfingers. This recipe makes crunchy cookies.

      Reply
    • I’m not sure whether you can freeze them, I’ve never tried! But they keep very well for about 1-2 weeks in a closed container, just make sure they’re really crisp and dried out when you take them out of the oven. And cool them COMPLETELY before putting them into a container.

      Reply
  5. Great recipe! I just made half a batch to test for a tiramisu I’m planning to make for inlaws. They didn’t seem to be as crisp inside like normal ones. Did I potentially not cook for long enough?

    Reply
    • If they’re not as crisp as you want them to be, just dry them out a bit longer in a 150ºC (300ºF) oven. If they start browning too much, you could even decrease the oven temperature further to 120ºC (250ºF).

      Reply
  6. Fantastic recipe, now I can make tiramisu with gluten free ladyfingers. Not all gluten free bakes are successful, this one is, recipe worked like a dream, easy clear instructions.

    Reply
  7. Followed instructions exactly and these came out perfect! Thank you for the great recipe. Would love to send a photo of the final product if there’s a way to do so.

    Reply
  8. Your GF Ladyfingers absolutely amazing and so easy with great instructions. I’m looking forward to trying more of your GF recipes. Thank you.

    Reply
  9. Hi, I’m excited to try this recipe. Is it possible to make these like sponge fingers by omitting the 2nd bake that crisps them up?

    Reply
  10. I am soooo pleased at how well these turned out, they are fantastic. Having been a coeliac for over 10 years I can’t remember the last time I had Tiramisu but will definitely be having again now I know how easy these lady fingers are to make. Thank you so much for sharing.

    Reply
  11. I baked these today and they turned out perfect, can’t even tell that they’re gluten free and they taste so much better than shop bought! I’ve never snacked on ladyfingers before and baked these to go into a tiramisu, but after tasting one I’m now a ladyfinger convert. I’ll definitely bake these again soon, and I’ll eat them as is because they’re absolutely delicious!

    Reply
  12. So yum!! Used them to make a tiramisu and had a few left which we eat just with coffee. I’ll definitely be making more.

    Reply
  13. OMG these look fantastic, I really miss being able to have a nice crisp biscuit, the ones in the shops are so expensive. And the tiramisu, just wow, and thank you Kat x

    Reply
  14. Amazing……was fed up trying to find these in the UK although I have bought them in Italy, so decided to give your recipe a try.
    Very easy to make, left them in the oven with the door open to fully dry.
    Didn’t manage to get the sugar to cook as it is on shop bought ones, but it’s not a problem, just knocked off the surplus

    Reply
  15. This recipe is pretty easy to follow, but I was a little disappointed in the final product. I was hoping they would be a little more sweet, like the ones Shar used to make, but they weren’t. I hope they will be okay in Tiramisu.

    Reply
  16. These are so easy to make and much much tastier than the store bought ones. Thanks so much for the awesome recipe. Love them.

    Reply
  17. I was a bit intimidated by this recipe as I’m not much of a baker but I just made them and they’ve turned out perfectly – thank you so much for a great recipe! I used the whisk attachment of my hand blender and that seemed to do the job and I left out the xanthan gum.

    I’m interested to know if you could use the third egg yolk? I hated throwing it away!

    Reply
    • I’m so glad you love the recipe, Nish! 🙂 You can use the 3rd egg yolk in everything from lemon curd or pastry cream to an omelette, no need to throw it away! 🙂

      Reply
  18. WOW. So impressed. And so this may be my first comment on a cake ever! 🙂 It deserves it. I´ve just made a batch of lady fingers and will use them for my first vegan and gluten free tiramisu. YAY! But first, these lady fingers – are delicious and taste exactly how I remember them from my childhood. They may be a bit denser – as I´ve used my own made mix of gf flours (rice, corn and tapioca) and I didn´t use cornstarch nor xantham gum – yet I don´t mind! They are delicious and simple to make. Also, I´ve first baked the whole batter as one cake for 15 mins in 180 degrees. Then cut the cake into slices and put them back into the oven for another 15 mins at 150 degrees to dry them out for crispiness. Works out great. Congratulations Kat! I´m so happy I gave it a try. Tonight, my friends are going to delight in them 🙂

    Reply
  19. Very excited to try this recipe, I have wanted to make a gluten free lady finger for years! Due to medical reasons I am unable to have much sugar. Would the recipe be compromised if I decreased the amount of sugar used? Thank you for your help!

    Reply
  20. Hello there, im going to try you recipe but i just wanted to ask.. In case of using this ladyfingers for Tiramisu, it is Xanthan gum neccesary? ( know its mainly for improove properties of flour or? ) Im just afraid that in our small town i will have trouble getting it. 🙂 Thank youu

    Reply
    • Hi Daniel! If you can’t get xanthan gum, it’s not a big problem, it won’t make a huge difference in this particular case. 🙂 Just omit it from the recipe.

      Reply
    • I don’t think so – but then again, I’ve never tried. I would recommend trying it on a small scale, just to see what happens. (It will be delicious either way!) If you give it a go, let me know how it turns out! 🙂

      Reply
    • If you haven’t tried this already, almond flour is very heavy. you could use it to substitute up to half of the flour, but you would want something lighter, such as rice or sorghum flour, and maybe extra cornstarch or tapioca starch to make up the remainder. It will probably still work okay, but the cookies likely won’t rise as high, and will be a bit chewier.

      Reply
  21. I found the measurements a little confusing but figured it out. Made these today and they turned out perfect. Thanks for sharing!

    Reply
  22. I’m having a difficult time understanding the measurements. How could a 1/2 a cup of powdered sugar be 65 gms but a half a cup of granulated sugar be 100 gms?

    Reply
    • Hi Kelly! Because powdered sugar, when you measure it, doesn’t pack together that tightly – it’s effectively more fluffy – the same volume measurement (1/2 cup) gives a lower weight. 🙂

      Reply
    • Hi Krystal! I honestly haven’t seen GF ladyfingers anywhere in the stores… don’t know whether that’s better or worse. 😉 I’m in the UK and I use either the Aldi “The Foodie Market” GF flour mix or Tesco’s Doves Farm plain GF flour. If you’re not in the UK, the first contains rice + potato + maize flour, the second rice + potato + maize + buckwheat + tapioca flour. So any GF flours that have a similar composition should work with no problems!

      Reply