Gluten Free Ladyfingers
These homemade gluten free ladyfingers, also known as savoiardi or sponge fingers are light and airy on the inside and beautifully crisp on the outside. You will be surprised at just how easy they are to make!
Servings: 40 Servings
Calories: 75kcal
Equipment
- Bowls
- Baking sheets
- Parchment paper
- Stand mixer or electric whisk
- Piping nozzle & bag
Ingredients
Ingredients for gluten free ladyfingers
- 4 large Eggs (Separated) Room temperature.
- 130 grams Sugar (Divided) 65g for egg white mix and 65g for egg yolk mix.
- ½ teaspoon Vanilla extract
- ¼ teaspoon Salt
- 160 grams Gluten free all purpose flour
- 1 tablespoon (10g) Corn starch
- ¼ teaspoon Xanthan gum Omit if flour blend already contains xanthan gum.
- Powdered sugar for dusting
Instructions
How to make gluten free ladyfingers
- Preheat the oven to 175℃/350℉. Line 2-3 baking sheets with parchment paper.
- Separate the egg yolks and the egg whites into two separate bowls. Be careful not to get any egg yolk into the egg whites, as this will prevent them from whipping up well.
- With an electric whisk or stand mixer on a low speed, whip the egg whites until small bubbles appear (approx 1-2 minutes). Then gradually add in ½ of the sugar and salt.
- Turn up the mixer to high speed and whip until glossy with stiff peaks. The egg white mix should stand up straight when you lift out the beaters.
- In a separate bowl with clean beaters, whisk the egg yolks, remaining sugar, vanilla until it is thick, fluffy and light in color.
- Gently fold ¼ of the egg white mixture into the egg yolk mixture at a time with a spatula until all the egg white mix and yolk mix are combined and no streaks appear (Be careful not to deflate the batter during this process).
- Sift in the gluten free flour, corn starch and xanthan gum into the egg mixture, Carefully folding until no steaks of flour can be seen.
- Transfer the batter to a piping bag fitted with a plain round tip. Pipe the batter onto the baking sheets around 4 inches long, leaving a 1½ inch gap between each finger. (To achieve uniform ladyfingers, you can use a ruler to draw straight lines on the parchment paper as a guide. Once done, flip the parchment over so the lines are facing down. The lines will still subtly show through, providing you with a perfect template for piping evenly-sized ladyfingers).
- Generously dust the fingers with powdered sugar (This will help the fingers rise and reduce them spreading too much).
- Bake in the oven for 12-15 minutes until they are slightly golden and the edges are lightly browned. I bake one baking sheet at a time and repeat with the remaining baking sheets while the others are cooling. The longer you bake the ladyfinger the more crisp they will be (If you prefer crispier lady fingers bake for a few minutes longer).
- Leave to cool on the baking sheet. once cool, store in an airtight container to help keep them fresh and crisp.
Notes
Pro Tips
- Tip #1: Clean all bowls and equipment well before use, as we don't want any oil or grease, as this can affect the stabilizing of the whipped egg whites. I use a piece of paper towel with a little lemon juice, run it over the bowl's surface, whisk, and then dry it well before use.
- Tip #2: Use fresh room temperature egg whites as this is essential to get a light and fluffy texture.
- Tip #3: Take care separating the egg whites from the yolks as you do not want any yolk in the egg whites as this will result in the egg whites not whipping well.
- Tip #4: The egg white mix should stand up straight when you lift out the beaters as this helps create a structure that will hold shape during the baking process.
- Tip #5: Be careful not to deflate the batter during the folding process as you don't want to lose all the air that was added during the whipping process as you want to maintain that light airy texture.
- Tip #6: To achieve uniform ladyfingers, you can use a ruler to draw straight lines on the parchment paper as a guide. Once done, flip the parchment over so the lines are facing down. The lines will still subtly show through, providing you with a perfect template for piping evenly sized ladyfingers.
- Tip #7: If you prefer a crispier ladyfingers you can bake for a few minutes longer.
Nutrition
Serving: 1serving | Calories: 75kcal | Carbohydrates: 10g | Protein: 3.1g | Fat: 2.5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.9g | Cholesterol: 100.7mg | Sodium: 46.2mg | Potassium: 32.5mg | Sugar: 4.5g