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Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

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Mastering the ladyfingers recipe opened the door to all the more complicated recipes I’d been dying to make but couldn’t because I lacked this key ingredient. These are standard for snack time and essential for layered desserts, like charlottes and tiramisù.


  • 4 large eggs, separated
  • ½ cup granulated sugar, plus 1 tablespoon
  • teaspoons pure vanilla extract
  • ¼ cup sorghum flour
  • cup cornstarch
  • ¼ cup tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon guar gum
  • teaspoon salt
  • ½ cup confectioners’ sugar, sifted


    Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line two jellyroll pans with parchment paper or silicone baking mats.

    In a stand mixer fitted with the whisk attachment, beat the egg yolks with the ½ cup granulated sugar on high speed until a slowly dissolving ribbon is formed on the surface when the beaters are lifted. Fold in the vanilla. In a clean bowl with clean beaters, beat the egg whites until stiff peaks form; add the 1 tablespoon granulated sugar and whisk for about 30 seconds more, or until the peaks are glossy.

    In a small bowl, combine the sorghum flour, cornstarch, tapioca flour, baking powder, guar gum, and salt and stir with a whisk to blend. In three separate batches, sprinkle the dry ingredients over the egg whites and gently fold in with a rubber spatula. Repeat with the egg yolk mixture. Spoon the batter into a pastry bag fitted with a 1-inch plain pastry tip. Pipe -inch-long fingers 1 inch apart on the prepared pans. You should have 12 fingers. Dust with confectioners’ sugar and bake one pan at a time for 20 minutes, or until the cookies are firm and lightly browned.

    Remove from the oven. Transfer the cookies to a wire rack to cool completely. Repeat to cook the remaining batter.