Gluten Free Chocolate Chip Biscotti

I admit that I don't have much experience baking or eating biscotti, but I was excited to give it a try. I think I have only made it once before this, but I thought it turned out pretty good and pretty close to what it would be if it were gluten-filled.

It was crunchy and chocolate-chip-y and tasty.

Here are some pictures to show you how it looks as you you go along.

Baked once.

Sliced. 

(For the sake of being real I wanted to include this photo. Just be gentle when slicing them.) 

Here they are fully baked. They don't look so bad now, do they?

Gluten Free Chocolate Chip Biscotti 

• 1/4 Cup Butter, softened
• 1/2 Cup Brown Sugar
• 3 Tablespoons Water, heated
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 3/4 Cup plus 2 Tablespoons Brown Rice Flour
• 1/4 Cup plus 2 Tablespoons Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 Cup Mini Chocolate Chips

1. Preheat oven to 350 degrees.
2. Heat water in the microwave about 20 seconds. Add flaxseed meal and let sit for 10 minutes.
3. In a medium size bowl whisk together the brown rice flour, cornstarch, xanthan gum, baking powder and salt.
4. In the bowl of your mixer beat the butter and brown sugar for about a minute.
5. Add the flax-egg and vanilla to the butter mixture and beat again.
6. Add the dry ingredients and mix until combined.
7. Fold in the chocolate chips.
8. On a parchment paper lined baking sheet, form the dough into a 10" by 2" log. Bake for 25 minutes.
9. Remove from oven and let cool for 30 minutes.
10. Slice into 1/2" cookies (makes about 16), being very gentle to keep them from crumbling. Place on baking sheet and bake for another 15 minutes. Then flip and bake 15 more.
11. Cool and enjoy. 

Adapted from this recipe.


-Bethany
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