No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Corn Biscotti (Gluten-Free)

This recipe comes to us from A. Sokolowski.

Preheat oven to 350F. Makes 36 biscotti.

Ingredients:
1 ½ cup cornmeal
1 ½ cup cornstarch
½ cup sugar
1 teaspoon baking powder
9 tablespoons butter, cut into small pieces
¾ cup raisins or currants soaked in 2 tablespoons water or rum
¾ cup toasted walnuts or hazelnuts, chopped into large pieces
Grated zest of one lemon
2 eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons water

Directions:
In a food processor, blend together cornmeal and baking powder.  Add butter and pulse until pea sized.  Transfer to a bowl and mix in currants and nuts.

Ads by Google:

Beat eggs, lemon zest, vanilla and water into dry ingredients.

Divide dough into 3 parts.  Place dough on parchment paper or silpat pad on sheet pan.   Shape each piece into long, round top flattened log, 2 ½" by 8” by 1”.  Bake about 20 min or until dough is a light gold.  Let cool 5 minutes.

Cut each log diagonally into ¾ inch slices. Place the slices, cut side down onto baking sheet.  Bake 5 minutes, turn them over and bake 5 minutes longer, until firm.   Transfer to a rack and cool completely.  Keep in tightly covered tin.

Experiment with different dried fruits and nuts, apricots, dried cherries, cranberries....cashews, almonds, pistachios, etc.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



3 Responses:

 
Myriam
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
22 Oct 2009 3:48:59 PM PDT
Turned out better than anticipated. It definitely needed more baking time after cutting the biscottis, like 20 min on each side. I think that using so much cornmeal makes the biscottis very breakable, I would use less and use corn flour. Other taste is great, my friend even said: "they are better than the real ones (ie, with wheat flour)" and I think that it is true too.

 
Myriam
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
22 Oct 2009 3:51:31 PM PDT
And I actually used egg-replacer and it was fine.

 
Gino Argiro
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
08 Nov 2009 8:41:06 PM PDT
Hello
The directions leave out the sugar, the cornstarch. The taste is there but poor directions or am I missing something. Please fix recipe or explain.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I can not add anything else, but I hope you feel better fast!

Welcome! I am so sorry that you are dealing with this. With all your testing was active celiac disease ruled out? Did they check for UC or Crohn's? Flies? I am on the West Coast. The wind is usually too steady for any insect to hang around at the beach, but I recall getting attacked by...

Peppermint tea can help with a gassy stomach. Some people take activated charcoal tablets. There's also aspirin and wine to consider. Pepto can help (it has aspirin in it), and may soothe the the gut irritation. But it is not a long lasting affect, take it every couple hours.

Technically all distilled hard liquors should be gluten free, note should be Flavored ones, issues with back contamination, etc. lead many of us to play it safe and stay away from gluten grain based liquors and flavored ones, Some of us will tell you they never had issues with them others like me...

Jameson Irish whiskey, knob Creek single barrel, southern comfort original, bird dog apple flavored whiskey, captain morgan private stock, crown royal, and Maker's Mark whiskey?