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gluten free savory caraway biscotti

Gluten-Free Savory Caraway Biscotti

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  • Author: Claudia Curici, Health Coach
  • 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

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 300°F (150°C).
  8. 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.
  9. 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.
  10. 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.

Find it online: https://creativeinmykitchen.com/lectin-free-savory-caraway-biscotti/