Pumpkin Biscotti-Gluten Free!

Enjoy this yummy pumpkin bread, without the gluten, and with your favorite hot beverage! Gluten Free Pumpkin Biscotti by Travel Parent Eat

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.

Try some for yourself: 

 

And this biscotti is the perfect pairing with the “homemade” pumpkin steamer.

pumpkin biscotti with hot cocoa

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.

Pumpkin Biscotti

Ingredients:

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

2 eggs

3/4 c sugar

1/2 c pumpkin

1 tbsp olive oil

1 tsp vanilla

2/3 c white chocolate chips

 

Directions:

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.

pumpkin biscotti shaped loaf

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.

pumpkin biscotti sliced

If you want, drizzle with some melted white chocolate.

Dunk in hot chocolate and enjoy!

pumpkin biscotti white chocolate

About Anne Banks

Hi, I'm Anne! I am an active learner on this crazy road called life. I love learning about anything, but currently spend most of my study time researching parenting tips and improving health. I get excited about crafting, reading, running, baking, and spending time with my three crazy boys (in no particular order, and sometimes at the same time)! I love sharing what helps me get through the day, and I hope my tips help you!

, , , , ,

One Response to Pumpkin Biscotti-Gluten Free!

  1. nikki November 25, 2015 at 12:22 pm #

    Just made this GF recipe and it is so exciting to have biscotti again! The pumpkin and spices made my house smell ready for Thanksgiving. I used butter instead of olive oil, made my own mixture for the pumpkin pie spice, and baked these at 9,000 feet! Thank you for sharing!