Gluten Free Lady Fingers

These homemade gluten-free ladyfingers are light, airy, and perfect for desserts like tiramisu, trifles, or even enjoying on their own. They bake up with a delicate crisp exterior and a soft, sponge-like center—just like the classic version.

I love making these because they remind me that “from scratch” doesn’t have to mean complicated. It’s a peaceful recipe to make in the kitchen, and it turns into something truly special—especially when it’s layered into tiramisu and shared with people I love. Knowing they’re gluten-free just makes them even better.

Ingredients

• 8 large eggs, separated
• 1⅓ cups granulated sugar, divided
• 1 teaspoon vanilla extract
• 2 cups King Arthur Gluten-Free 1:1 Flour
• 1 teaspoon baking powder
• 4 tablespoons cornstarch
• Powdered sugar, for dusting

Instructions

1. Prepare the oven and pans
   Preheat the oven to 350°F (180°C) and place a rack in the center. Line two baking sheets with parchment paper.
   Fit a large piping bag with a ½-inch round tip and set aside.
2. Whip the egg whites
   Add the egg whites to a large mixing bowl or stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form.
   Slowly add 4 tablespoons of the granulated sugar, continuing to beat until the whites are stiff and glossy.
3. Mix the yolks
   In a separate bowl, beat the egg yolks, vanilla extract, and remaining sugar on medium-high speed until thick, pale, and creamy—about 2 minutes.
4. Fold the batter
   Gently fold half of the whipped egg whites into the yolk mixture to lighten it.
   Sift in the gluten-free flour, cornstarch, and baking powder, folding just until combined.
   Carefully fold in the remaining egg whites, stopping as soon as the batter is smooth and airy.
5. Pipe the ladyfingers
   Transfer the batter to the prepared piping bag. Pipe 3-inch strips, about 1 inch wide, spacing them roughly 2 inches apart on the baking sheets.
6. Dust and bake
   Lightly dust the tops with powdered sugar.
   Bake for 12–15 minutes, or until the ladyfingers are lightly golden and spring back when touched.
7. Cool
   Allow the ladyfingers to cool completely on the baking sheets before transferring them to a wire rack.

Notes

• Yield: This recipe makes roughly 3 dozen ladyfingers, which is the perfect amount for layering into a classic tiramisu.
• Powdered Sugar: Don’t skip this step—it helps the ladyfingers hold their shape and creates the classic texture.
• Storage: Store in an airtight container at room temperature for up to two weeks, though they’re best enjoyed fresh.
• Freezing: Once fully cooled, freeze in layers separated by parchment paper in an airtight container for up to one month.