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Gluten-Free Lemon-Poppyseed Biscotti

Updated: May 5, 2018


Wet Ingredients

6 Tablespoons of butter, melted

⅔ cup of turbinado sugar

Grated rind of 1 large lemon

1 ½ teaspoons vanilla

Juice of 1 lemon

2 large eggs

Dry Ingredients

2 teaspoons baking powder

1 ½ cups brown rice flour

½ cup white rice flour

⅓ cup tapioca flour

⅓ cup potato flour

1 teaspoon xanthan gum

¼ teaspoon salt

1 ½ Tablespoons poppyseeds


Using a whisk, combine the first six ingredients thoroughly until foamy. Sift together the dry ingredients in a separate bowl. Add half of the dry mixture to the wet mixture and mix very well until smooth. Mix in the remaining dry ingredients. On a piece of parchment paper, shape the dough into a flat loaf shape and wrap with the ends of the parchment and refrigerate for 1 hour.

Preheat the oven to 350 and unwrap the dough. Place the parchment and the dough onto a cookie sheet and bake for 25-30 minutes until the edges are just beginning to brown. Remove from the oven and spray with water. Allow cooling for 15 minutes. Using a very sharp knife (not serrated) slice the dough into one-inch pieces and lay flat. Return to oven for 30-35 minutes, turning once halfway. Try not to eat all at once.

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