Gluten-Free Quinoa Flour Chocolate Biscotti

Biscotti is one of my mom’s favorite cookies. Actually, probably a favorite of my whole family as it is often requested, especially during the holidays. Now that I am doing more gluten-free cooking, biscotti has been on my gluten-free baking list.

I saw some great-looking recipes of gluten-free baked goods using quinoa flour from Camilla Saulsbury’s blog: All of them look so good that I may try them all. Yesterday I finally got some quinoa flour and today I made a chocolate version of quinoa biscotti adapted from her recipe found here: Quinoa Flour Biscotti (Gluten Free).

Camilla Saulsbury has been a role model of mine for healthy cooking and baking. She has many cookbooks and has won many awards for her recipes. When I first saw her win so many baking competitions on Food Network, I was in awe. I found her blog and it has been a great resource for me. Thank you Camilla!

These biscotti are great to satisfy your baked-good fix when you are watching what you eat because they are made with quinoa–a superfood! So it will make you feel good and not heavy like baked goods can. šŸ™‚

The dough will be a bit crumbly–don’t worry that’s how it is supposed to be. It smells really good, like a brownie. Divide into 2 and place directly on a lined baking sheet.

Shape into logs with damp hands–press the dough well! This dough tasted good raw. That’s right, I taste the raw cookie dough that I make. Haven’t you done that? Of course, I wouldn’t eat too much raw cookie dough though.

Quinoa Flour Chocolate Biscotti

adapted from Enlightened Cooking
Makes ~3 dozen biscotti


  • 1 and 1/4 cups quinoa flour, toasted (grind your own in coffee grinder using uncooked quinoa, or use store-bought like I did, Ancient Harvest brand)
  • 1/2 cup unsweetened cocoa powder (if you are on a health kick, you can sub raw organic cocoa powder)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup your favorite cooking oil (safflower, grape seed, coconut, etc.) or 1/3 cup melted butter (I was feeling primal today so I used melted butter, grass-fed is preferable)
  • 3/4 cup evaporated cane juice, sucanat, organic granulated sugar, or coconut palm sugar (I like my baked goods a little less sweet so I used 1/2 cup and it was the right sweetness for me, plus I am a fan of intense chocolate flavor)
  • 2 large eggs (or 2 tablespoons ground flax mixed with 1/3 cup water)
  • 2 tsp gluten free vanilla extract
  • 1/2 tsp gluten free almond extract (optional), I didn’t use this today because I didn’t have any and it was still good
  • 3/4 cup walnuts, roughly chopped (raw walnuts or toasted-your preference)
  • 1/2 cup semisweet mini chocolate chips, the mini size works better in this recipe, optional (or for something different and anti-oxidant-rich you can use raw organic cacao nibs)
  1. Place the oven rack in middle of the oven. Preheat your oven to 300Ā°F.
  2. In a small mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. For your wet mixture, in a larger bowl, whisk together the eggs, oil/melted butter, sugar, and vanilla.
  4. Gradually stir in the dry ingredients to the wet mixture. I like to add the dry ingredients a third at a time, combine, then add another third, etc. After that, mix in the chopped walnuts and mini chocolate chips/cacao nibs until a dough forms. I didn’t use the chocolate chips/cacao nibs today.
  5. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half and place each dough portion on the lined baking sheet. With wet hands, form each dough portion into 12 inch long and 2 inch wide rectangles. Bake for ~25 minutes or until slightly firm to the touch.
  6. Remove the biscotti loaves from the oven and cool at least 15 minutes. One hour would be better. Once cool, use a serrated bread knife, cutting diagonally into 1/2 inch-3/4 inch thick slices.
  7. Place the biscotti back onto the baking sheet cut side down. Bake 12-14 minutes until biscotti have become dry and feel firm. Rotate the pan half-way into the baking time. When done, transfer the biscotti on a wire rack to cool down. They will continue to firm up and get crisp while cooling down.
  • Notes:
    • Store biscotti in an airtight container for up to 1 week or wrap it well and freeze for up to 1 month
    • If you are making this for a special occasion or for some decadence, half-dip the biscotti in melted chocolate and cool until chocolate hardens.
    • Toasting your quinoa flour before you use it takes away some bitterness in the flour and gives a lovely flavor.

You can’t really tell that these biscotti are made with quinoa flour. They taste pretty much like the gluten-containing versions. Had a couple of them this afternoon with oolong tea and it was divine! If you are a fan of biscotti, this is a great recipe to have under your belt šŸ˜€

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