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Light, airy, and crisp on the outside, these gluten-free ladyfingers are a classic long and finger-shaped cookie made easy. Perfect for tiramisu, trifles, or enjoying with a cup of cappuccino, they hold their shape beautifully while staying soft and delicate inside. No fancy tools? No problem, you can still make them without a piping bag.
Why You’ll Love These Gluten-Free Ladyfingers
Light, airy, and perfectly crisp
Gluten-free and naturally dairy-free
Easy to pipe or shape without special tools
Ideal for tiramisu, trifles, or snacking
3 Tips for Perfect Ladyfingers
Measure dry ingredients accurately: It’s vital to weigh your flour, and sugar using a kitchen scale, or use the spoon-and-level method if you don’t have one. Accurate measurements keep your ladyfingers light, airy, and perfectly textured.
See how airy this gluten-free ladyfinger batter is! Whip, fold, and you’re ready to pipe for the perfect sponge.
Pipe immediately after mixing to maintain airiness.
Pipe perfectly rustic ladyfingers on a parchment-lined tray, no fancy tools required. Hold the bag at a 45° angle for straighter lines.
Double dusting with powdered sugar gives the classic crisp top.
Add the final touch! A generous dusting of powdered sugar gives these gluten-free ladyfingers their classic crisp tops.
Substitutions (My Go-To Swaps)
No tapioca starch? Use cornstarch instead.
Can’t have xanthan gum? Use a gluten-free flour blend without it, and add ½ tsp psyllium husk powder sifted with the dry ingredients to help with structure.
Refined sugar alternative: Fine coconut sugar works (batter will be slightly darker and denser).
Make Ahead
Bake 1 day in advance. Slightly dried overnight, perfect for tiramisu.
Serving Ideas & Recipes Using Gluten-Free Ladyfingers
Why are my ladyfingers flat?
Egg whites were under-whipped or the batter was overmixed.
Why are they dense?
Over-folded flour, stop as soon as no dry streaks remain.
Can I make them softer for tiramisu?
Bake at the lower end of the time range.
Can I pipe rounds instead of fingers?
Yes! Pipe 2-inch rounds and reduce bake time slightly.
No piping bag?
Use a small zip-top bag with a snipped corner, or shape with spoons/offset spatula, slightly rustic shapes still work perfectly.
Tried this recipe?
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Preheat oven to 355°F (180°C). Line 2 baking sheets with parchment.
2.
Whip yolks: Beat egg yolks with half the sugar until pale and fluffy.
3.
Whip whites: In a clean bowl, beat egg whites with remaining sugar to stiff peaks.
4.
Gently fold yolks into whites.
5.
Add dry: Sift flour, tapioca starch, and baking powder over batter. Fold just until smooth and airy.
6.
Pipe: Transfer to a piping bag with a large round tip. Pipe 4-inch (10 cm) lines, spacing ¾ inch (2 cm) apart. *see notes replacing piping bag
7.
Dust: Generously sift powdered sugar over the tops.
8.
Bake: 15 minutes at 355°F (180°C) then 300°F (150°C) for 12–15 minutes, until set and lightly golden. Cool on the tray.
9.
Once cooled dust with powdered or granulated sugar if you wish
Nutrition Info
Per serving (1/24): 55 calories, 1 g fat, 11 g carbs, 1 g protein, 4 g sugar. | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Comment
Carlotta
I just made your tiramisu with these ladyfingers, they turned out perfect!!!
Stacy
The ladyfingers turned out perfect, and a lot cheaper than store bought ones, thank you.
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