Gluten Free Ladyfingers for Tiramisu, English Trifle, Vanilla Wafer substitute.

I made these into a Kahlua Tiramisu on NH's ABC WMUR Cooks Corner today. The recipe for these, Tiramisu and English Trifle are in my ecookbook, Delicious Gluten Free Cooking.

http://www.wmur.com/article/cook-s-corner-homemade-ladyfingers-with-kahlua/14442344

http://royaltemptations.com/delicious-gluten-free-cookbook.html

Ladyfingers for Tiramisu and other desserts. makes about 24. Makes about 36 vanilla wafer style cookies. AKA fatless sponge cake in UK.

The regular flour ladyfinger recipe came from my friend Cheryl Emerson, pastry chef instructor at Milford High School Culinary Arts Dept. I added vanilla as Jacques Pepin’s recipe did and some baking powder for extra lift which is also in ingredients for packet of SBI regular flour ladyfingers you can get in the store. Go to SBILadyfingers.com for loads of recipes using ladyfingers. Mainly real ingredients, so apart from ladyfingers the recipes should be gluten free, but double check. Try not to make these on wet, humid, snowy day or after boiling water.

2 large eggs, separated

¼ c, ¾ oz, 25 g powdered/icing/confectioners sugar

¼ c, 2oz, 60g, granulated sugar - superfine if you have it, or grind granulated a bit finer in food processor. But it works with ordinary granulated sugar.

Scant ½ c, 1+1/2 oz, 45 g, my gf flour or cornstarch(cornflour in UK) (I use ½ c less 1 Tbsp)

½ tsp (3ml) gf vanilla extract - I use Costco’s

pinch of salt

½ tsp (3 ml) baking powder - I use Rumford’s, labeled gluten free, non gmo, aluminum free, contains cornstarch

No xanthan gum needed

Add zest of orange or lemon for extra flavor.

1. Preheat oven to 375*, line baking sheet with parchment paper or non stick liner. Get out pastry piping bag with a ½ inch plain piping tube. You can also use large Ziploc bag with corner cut off to make ½ inch opening. Note that dark lined pans really over brown/burn base of ladyfinger compared to light color pans.

2. In totally grease free bowl whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar.

3. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored. About 4 minutes. The color will not be the normal vibrant yellow to start due to browning color caused by vanilla extract. If you have vanilla sugar you could use that instead. Also the color will not be as creamy white once whisked due to browning color caused by vanilla extract.

4. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Use a large stainless steel spoon and fold in figure of eight motion. Do not over mix since you will be adding flour mix.

4. Mix together flour and baking powder and sift (preferably but not always possible with some gf flour mixes) onto egg mix and gently fold in, scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously.

5. Gently spoon half mix into piping bag and pipe roughly 3” long fingers onto lined sheet, leaving about 2” between each finger. Place a clean finger at beginning of piped ladyfinger so ladyfinger is piped to be thicker. Repeat with rest of batter. Bake in 375* oven for about 10 minutes until risen, rounded and light golden brown. Lift up a ladyfinger to check how well cooked bottom is. Remove from oven and let cool before you try to remove ladyfingers from baking sheet. These are soft ladyfingers. For Crispy/dry ladyfingers, cook additional 5-10 minutes taking care that they do not get too brown. Crush dry ladyfingers and use as cookie crumb crust.

Option: Grease and bottom line a 9” cake pan , gently spoon batter in and bake at 375* for about 20 minutes, until well risen, nice light golden brown and softly firm to the touch.

Pipe little circular blobs for vanilla wafers.

My gf mix:

I use for one cup of GF mix.

½ cup potato starch (sounds like cornstarch) not potato flour (dried potatoes)

¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.

2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)

2 tbsp sorghum flour: Bob’s Red Mill.

Larger quantity:

1 x 14 oz bag potato starch, which is 3+1/2 cups - that's the size I can buy.

1+3/4 c of Tapioca Starch is 7 oz

Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)

Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

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