These gluten-free savory biscotti are crisp, cheesy, and gently spiced with caraway, mustard, and a touch of cayenne. Made with a grain-free blend of tigernut, almond, green banana, arrowroot, and cassava flours, they are twice-baked for a satisfying crunch and sturdy enough to pack for travel or keep on hand as a savory snack. Serve them with olives, extra-virgin olive oil, soup, or your favorite creamy spread. They are also lectin-free and freeze well.
Crisp, cheesy, and naturally grain-free
These savory caraway biscotti were inspired by Laura Santtini’s Caraway Biscotti from her book At Home with Umami. Since I already had experience making grain-free biscotti — including Almond Biscotti with Tigernut Flour — I was curious to see if I could create a savory version without conventional flour.
The experiment worked beautifully. A combination of almond, tigernut, green banana, arrowroot, and cassava flours gives the dough enough structure while keeping the biscotti gluten-free, grain-free, and lectin-free. Parmigiano Reggiano and Gruyère add savory depth, while caraway seeds, mustard powder, and a small amount of cayenne give them warmth without making them overly spicy.
I used avocado oil instead of butter and full-fat coconut milk instead of dairy milk. Although the recipe still contains eggs and cheese, these swaps keep the biscotti a little lighter while preserving their crisp texture and rich flavor.
Why tigernut flour works so well in biscotti
Tigernut flour can have a slightly gritty texture, which some people notice in softer baked goods. Biscotti are one of my favorite ways to use it because the double-baking process creates a consistently crisp texture where that natural grittiness is no longer noticeable.
If you would like to learn more about these and other alternative flours, see my Quick Guide to Lectin-Free, Gluten-Free Flours.
The secret to crisp gluten-free biscotti
Like traditional biscotti, these are baked twice. First, the dough is shaped into two slightly flattened logs and baked until firm. After a short cooling period, the logs are carefully sliced and the individual biscotti are returned to the oven at a lower temperature.
The slicing is the most delicate part of the process. Let the logs cool for 10 to 15 minutes, then use a sharp knife and cut slowly to prevent the slices from breaking.
How to serve savory caraway biscotti
These crunchy, cheesy biscotti are excellent served with a cheese or a charcuterie board, next to a soup or salad, or with cofee or tea.
They are also practical for road trips, flights, packed lunches, or any time you need a sturdy gluten-free savory snack away from home.
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Gluten-Free Savory Caraway Biscotti
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 22 biscotti
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Description
These gluten-free savory biscotti are crisp, cheesy, and gently spiced with caraway, mustard, and a touch of cayenne. Made with a grain-free blend of tigernut, almond, green banana, arrowroot, and cassava flours, they are twice-baked for a satisfying crunch and sturdy enough to pack for travel or keep on hand as a savory snack. Serve them with olives, extra-virgin olive oil, soup, or your favorite creamy spread. They are also lectin-free and freeze well.
Ingredients
- 1 cup almond flour, pressed down
- 1 1/4 cups tigernut flour
- 6 tablespoons green banana flour
- 3 tablespoons arrowroot or tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon caraway seeds, plus more for sprinkling
- 1/8 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper
- 1/2 cup finely shredded Parmigiano Reggiano, plus 2 tablespoons for sprinkling
- 1/2 cup finely shredded Gruyère cheese
- 1/2 cup avocado oil
- 2 small pasture-raised eggs
- 1/2 cup full-fat coconut milk
- About 1 small handful cassava flour, for kneading
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, tigernut flour, green banana flour, and arrowroot or tapioca flour. Add the baking powder, salt, caraway seeds, mustard powder, and cayenne pepper and mix well.
- Add the 1/2 cup Parmigiano Reggiano and the Gruyère and combine thoroughly. Pour in the avocado oil and work it into the dry mixture with your hands.
- In a separate bowl, beat the eggs with the coconut milk. Pour the mixture over the dry ingredients and combine well. You can mix the dough by hand or use a stand mixer. At this stage, the dough may look wet and sticky.
- Sprinkle a clean work surface or a sheet of parchment paper with a small handful of cassava flour, and lightly flour your hands. Knead the sticky dough for about 1 minute, incorporating only enough cassava flour for it to become smooth and hold together.
- Divide the dough into two equal portions. Shape each portion into a log and flatten it slightly. Transfer the logs to the prepared baking sheet and sprinkle them with the remaining 2 tablespoons Parmigiano Reggiano and a few additional caraway seeds.
- Bake for 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 300°F (150°C).
- Let the logs cool for 10 to 15 minutes. Using a sharp knife, carefully slice them at an angle, working slowly so the biscotti do not break.
- Arrange the slices cut-side down on the parchment-lined baking sheet. Bake at 300°F (150°C) for about 40 minutes, flipping them halfway through. Watch them closely toward the end of baking, especially if your oven runs hot.
- Let the biscotti cool completely before storing. They will become crisper as they cool.
Notes
This recipe makes a little more than 20 biscotti, depending on how thickly you slice them.
Store the completely cooled biscotti in an airtight glass container or jar for several days.
The biscotti can also be frozen for longer storage.
7 Comments
Elena
August 16, 2021 at 9:22 pmCan the banana flour and the Gruyere cheese be substituted in this recipe? Thank you! Awesome website 🙂
Claudia
August 20, 2021 at 2:20 pmHi Elena, if it was me I would use cassava flour instead. But you might have to change quantities because banana flour tends to absorb more water than other flours. Just make sure you get that consistency necessary to make the logs. I’m not sure if you want to change Gruyere with other cheese or you don’t want any cheese at all? If you want other cheese you need to use something similar in texture and taste available to you. And I think you can also make them without but they won’t be so tasty. xx
Val Gervais
May 19, 2020 at 8:34 pmAloha, This looks delish ! Are the caraway seeds Lectin free? Thank you !
Claudia
May 23, 2020 at 2:34 amCaraway seeds are perfectly fine xx. They also help with digestion if you add them to cruciferous for example. xx
diana
May 7, 2023 at 3:08 pmDo you have a source for this? (That caraway seeds have no lectins.) So much conflicting info on the Internet!
Claudia
May 8, 2023 at 5:32 amHi Diana, the most reliable source when it comes to lectins is Dr. Steven Gundry. You find a YES and NO list in all his books and even online. All spices, except for chili flakes, are considered lectin-free. I hope this helps. xx – Claudia
Carol
June 10, 2018 at 3:21 amThese are REALLY good. I miss biscotti and had never thought of making a savory variety. I put some “Everything but the Bagel” seasoning on one and it was also good.
I let them cool about 30 minutes after the first bake and then used a sharp serrated bread knife to cut the logs into the individual pieces.
My husband is trying to save them for me and not eat them himself, but he’s not finding that to be an easy thing. 😜
So far, I’ve eaten them with soup, with salad, and as an evening snack with my glass of wine. I think I’ll be ordering more tiger nut and green banana flours from Amazon.