cookie - gluten free chocolate biscotti

By tinathorn

Ingredients

• 1 cup GF millet flour
• 2/3 cup GF buckwheat flour
• 1/3 quinoa flour
• 1/2 cup unsweetened organic cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• Pinch of nutmeg, to taste
• 1 teaspoon xanthan gum

Details

Servings 1
Adapted from glutenfreegoddess.blogspot.ca

Preparation

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Whisk together your dry ingredients in a large bowl:

2/3 cup GF buckwheat flour

Add in:

In a separate bowl, blend:

Egg Replacer for 2 large eggs- I used Ener-G Egg Replacer

Scoop the creamed wet mixture into the dry ingredients and stir well until combined. The dough will be quite stiff- don't use a hand beater to do this, you'll kill it. Use a wooden spoon. Build up your upper body strength.

If the dough is too dry, add a tablespoon of hemp milk at a time to make it behave. (Note- If you've ever made Pamela's gluten-free brownies- this dough is similar in consistency- sturdy and thick.) When the dough holds together if you press it into a mound, it's ready.

Dump the mound of dough on to the prepared baking sheet and press with a rubber spatula- or your hands- to make a long log shape. You want a smooth, even surface, and a slightly flattened- but not too flat!- mound to the dough shape (make sure it is uniform and even- and the width and height your want your biscotti to be. Mine was about 4 inches wide and maybe 3 inches high; it will spread slightly when it bakes. (Keep in mind, you'll be slicing the dough crosswise later.)

Bake the dough in the center of a preheated oven for 20 to 30 minutes- depending upon your individual oven temperature and the actual size of the dough log. The dough should bake up firm and be dry in the center when you insert a cake tester.

When the dough log is cool enough to handle, hold it in place with one hand and a clean tea towel and slice it crosswise- cleanly and carefully!- with a large, very sharp serrated knife. You should end up with twenty biscotti.

Remove the biscotti from the oven and allow them to cool. When they are cool enough to handle, place them carefully on a wire cooling rack. They will crisp up even more as they cool.