Gluten-Free Florentines

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened almond milk 1 cup warm water or unsweetened almond milk
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, combine the warm water or almond milk, lightly beaten eggs, and olive oil or melted butter. Whisk these wet ingredients together until they are well incorporated.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a cohesive dough or thick batter forms. Gluten-free doughs can be stickier than those made with gluten-containing grains, so do not be alarmed by the texture.

4. 4

   Lightly wet your hands or use a piece of parchment paper to shape the dough into small, thin rounds on a baking sheet lined with parchment paper. Leave ample space between each Florentine as they will spread during baking. Allow the shaped dough to rest for about 10 minutes before proceeding to the oven.

5. 5

   Bake the Florentines in a preheated oven at 375°F (190°C) for approximately 8-10 minutes, or until they turn a beautiful golden brown around the edges and the centers are set. Carefully remove the baking sheet from the oven and let the Florentines cool completely on the baking sheet for about 15-20 minutes before attempting to move them, as they will be very delicate when hot. Once fully cooled, they will achieve their signature crispness.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.