Gluten Free Ladyfingers

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Recipe Name
Gluten Free Ladyfingers
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  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  2. Sift the flours together in a medium bowl.
  3. In a standing mixer fitted with a wire whip, beat the egg whites, ¾ cup (150 g) sugar and cream of tartar on medium-high speed for 9 to 10 minutes until glossy and stiff. 
  4. In a small bowl, beat the yolks with a fork. Fold the yolks into the whites.
  5. Gently fold in the flour mixture until the flour is no longer visible.
  6. Fit a pastry bag with a 1-inch round pastry tip. (If you do not have a pastry tip you can snip off the end to create a 1-inch opening.)
  7. Transfer the batter to the pastry bag.
  8. Pipe 3-inch strips on the cookie sheets, spaced a ½-inch apart. Lightly dust the ladyfingers with the remaining 1 tablespoon of granulated sugar and then with the powdered sugar.
  9. Bake the ladyfingers, one sheet at a time, for 16 to 17 minutes until lightly golden around the edges. Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool.