Gluten-Free Langue de Chat

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, 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 milk (dairy or non-dairy) 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil 3 tbsp melted unsalted butter or neutral oil

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 there are no clumps and the dry ingredients are thoroughly combined, which should take about 1-2 minutes.

2. 2

   In a separate medium bowl, whisk together the warm milk, room temperature eggs, and melted butter or oil until well emulsified. Continue whisking for about 1 minute until the mixture is smooth and uniform.

3. 3

   Gradually pour the wet ingredients into the bowl with the dry ingredients while whisking continuously. Continue to mix until a smooth, thick batter forms, similar in consistency to pancake batter. This process should take about 2-3 minutes, and be aware that gluten-free batters can be stickier than those made with gluten-containing grains.

4. 4

   Prepare your baking sheets by lining them with parchment paper. Using a piping bag fitted with a small round tip, or a spoon, pipe or dollop thin, elongated strips of batter onto the prepared baking sheets, leaving about 1-2 inches between each cookie. Aim for strips approximately 3-4 inches long and about 1/2 inch wide. This step should take about 10-15 minutes.

5. 5

   Bake the langue de chat cookies in a preheated oven at 375°F (190°C) for 8-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will be delicate, so watch them closely to prevent over-browning. Once baked, carefully transfer them to a wire rack to cool completely. They will crisp up further as they cool, which takes about 15-20 minutes.

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.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.