Just because you can’t eat gluten, doesn’t mean you have to be left out of the “all-things-pumpkin” recipe exchange that happens every fall. In fact, this recipe is perfect for any and all fall evenings.
Have you ever had biscotti? It’s a crispy piece of quick bread that is just perfect for dunking in your favorite hot beverage*. I can picture myself eating this biscotti with some yummy hot chocolate Thanksgiving morning while watching the Thanksgiving Parade (slippers on my feet, comfy blanket over my lap, roaring fire in the fire place, kids lovingly, quietly lying on the floor watching with me…hey a girl can dream right?)
*Currently my husband and I are loving the combination of Stephen’s White Hot Chocolate and Pumpkin Pie Coffee Creamer.
And this biscotti is the perfect pairing with the “homemade” pumpkin steamer.
I found this pumpkin biscotti recipe on bloomi.com and wanted to try it gluten free. Biscotti is actually a great bread to take gluten free, because the texture doesn’t factor in very much.
1 c white rice flour
3/4 c tapioca flour
1/2 c cornstarch
2 tsp xantham gum
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
3/4 c sugar
1/2 c pumpkin
1 tbsp olive oil
1 tsp vanilla
2/3 c white chocolate chips
Sift the flours, cornstarch, xantham gum, baking powder, spices, and salt together. Blend the eggs, sugar, pumpkin, oil, and vanilla. Add the wet ingredients to the dry ingredients. Mix until fully incorporated, then stir in the white chocolate chips.
Shape into a loaf on a baking pan lined with parchment. Bake at 350 for 40-45 minutes.
Remove when it is done (toothpick test), and allow to cool for 30 minutes. Turn the oven down to 325. Cut the loaf into 3/4 in slices. Either lay the slices down, or stand them up on the baking pan. Bake at 325 for 30 minutes until crispy. If you lay the slices down, turn them over after 15 minutes.
If you want, drizzle with some melted white chocolate.
Dunk in hot chocolate and enjoy!