gluten-free ladyfingers step by step

Gluten-free ladyfingers (without gums)


Gluten-Free ladyfingers are a quick and easy recipe for baking homemade biscuits in less than half an hour, including cooking. Fragrant and very light, these Ladyfingers are prepared only with eggs, sugar, rice flour and starch, which come together to create a frothy mixture which will rise slightly in the oven, giving them an irresistible consistency.

Ladyfingers are perfect biscuits to dip in, to eat with custard cream or, even better, to use to prepare one of the best Italian dessert: TIRAMISU. Even if today this dessert is made with a lot of different cookies or thin layers of sponge cake, I still think the original version with these ladyfingers (SAVOIARDI in Italian) biscuits is the best. But they can also be used in trifles and Charlotte kind of dessert.

Is preparing gluten-free ladyfingers simple?

Absolutely yes, and with this recipe you will realize it too! The preparation of gluten-free ladyfingers is very simple. We will separately whip egg whites and then yolks, with the simple addition of rice flour and starch. We will use wholegrain flours only In this recipe. You can use both potato starch and corn starch without distinction, always in the same suggested dose.

Here’s the step by step process:

Gluten-free lady fingers (wholegrain flours only)

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Course: DessertCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Total time




  • 2 medium eggs

  • 6 tbsp white rice flour (58 g)

  • 2,5 tbsp potato starch (25 g)

  • ¼ cup white sugar (50 g)

  • 2 tbsp white sugar (25 g)

  • 4 drops lemon juice

  • lemon zest (optional)

  • icing sugar

How to

  • Pre-heat the oven at 355°F/180°C.
  • Whisk the egg whites until stiff, adding 4 drops of lemon juice from the beginning and, as soon as a white foam forms, add the first ¼ cup of sugar, one spoonful at a time. Then let the whisk go at maximum speed until you achieve a batter similar to that of meringues, shiny and firm (as in the picture). Set it aside.
  • Whisk the egg yolks with the remaining sugar until the batter is smooth and as frothy as possible (as in the photo).
  • Add the whipped egg whites, a little at a time and with gentle movements from below, to not break down too much the foam.
  • In a separate bowl mix together the flour and starch, then add them to the batter one teaspoon at a time. See photo for the final texture of the batter. Optionally, you can add here some lemon zest or vanilla beans to give more flavor (I usually don’t).
  • Place the batter in a piping bag and form the biscuits on a sheet of baking paper or simply form them with a tablespoon. When I make these for tiramisu, I don’t bother using a piping bag as the final shape will not be so important. Sprinkle the biscuits with plenty of icing sugar (even in 2 times spaced a few minutes apart) and also a little regular sugar.
  • Bake at 355°F/180°C in the middle of the oven for about 15 minutes (depending on the size, they have to be golden). Allow them to cool down and then remove with a sharp spatula (because they will remain slightly stuck to the paper, this is normal.

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Moreover, on this blog there are plenty of other classic Italian recipes in a gluten-free version, check out these baked Sicilian CANNOLI or my favorite cookies from Apulia: almond paste cookies.

If you need any help or have any doubt, you can leave a comment here or write me a message on Instagram, I will get back to you very soon!

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