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Hands-on time 12 mins
Total time 46 mins
Yield Serves 24 (serving size: 1 ladyfinger)
These light and dainty sponge cake cookies of English descent are quite versatile. You can dip them in tea as they are, top them with cocoa for an extra-special treat, or use them for layering in a scrumptious gluten-free tiramisu.


  • 1.15 ounces brown rice flour (about 1/4 cup)
  • 2 tablespoons tapioca flour
  • 1 tablespoon white rice flour
  • 1 tablespoon potato starch
  • 1 tablespoon cornstarch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 3 large egg whites
  • 3 tablespoons powdered sugar

Nutrition Information

  • calories 33
  • fat 0.6 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 5.8 g
  • fiber 0.1 g
  • cholesterol 23 mg
  • iron 0.2 mg
  • sodium 18 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon brown rice flour into a dry measuring cup; level with a knife. Combine flours, potato starch, cornstarch, xanthan gum, and baking powder in a medium bowl; stir with a whisk.

  3. Place granulated sugar and egg yolks in a large bowl; beat with a mixer at medium speed 3 minutes or until mixture becomes pale yellow. Add vanilla; beat until blended.

  4. Place cream of tartar and egg whites in a medium bowl; beat with a mixer at medium speed until soft peaks form using clean, dry beaters. Slowly add powdered sugar; beat until stiff peaks form. Fold egg white mixture and flour mixture into egg yolk mixture, stirring just until blended.

  5. Spoon batter into a pastry bag fitted with a 1/2-inch round tip; pipe 24 (2 1/2 x 1-inch) cookies 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are golden brown. Cool 2 minutes on pan. Remove from pans, and cool completely on wire racks.

Gluten-Free Baking