Gluten Free Anise Biscotti


2 cups flour

  • ½ cup sorghum (66g)
  • ½ cup brown rice (70g)
  • ½ cup coarsely ground almonds (78g)
  • ½ cup tapioca starch (60g)

1 teaspoons xanthan gum
½ tsp salt
2 tsp anise seed

¼ tsp baking powder
1 large egg
1/3 cup white sugar (70g)
2 tbsp brown sugar (31g)
¾ cup (measure as a solid, add as liquid) Earth balance (160g)
1 teaspoons anise extract
¼ tsp vanilla extract

1 -2 tbsp water (optional – the dough should be very thick)


Preheat oven to 350 °F

In a large bowl combine the flour through baking powder. In a separate bowl mix together the wet ingredients. Combine the dry and wet ingredients and mix well to activate the xanthan gum. Shape into a thin (~1 inch) tall, oblong loaf (like a flattened football). Bake the loaf at 350 °F for 20 minutes. Remove the loaf from the oven and cut into slices (~3/4 inch wide). Lay the slices on their sides and bake for an additional 5 – 10 minutes per side.

By |2016-06-01T12:39:19+00:00April 9th, 2016|Recipes|Comments Off on Gluten Free Anise Biscotti