August G…uest #11: #Glutenfree baking with D.G. Kaye – Delicious Biscotti | The Recipe Hunter

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Baking with D.G. Kaye

 

And now for something completely different!

 

I was delighted to be invited over to Esme’s blogCookandEnjoyRecipes – The Recipe Hunter, this past weekend. I’m not the world’s best baker, but I do have a few good recipes in my stash and these gluten-free biscotti are definitely in the ‘delish’ category. Check it out!

 

 

August G…uest #11: #Glutenfree baking with D.G. Kaye – Delicious Biscotti

Debby Biscotti Please meet our awesome Canadian author, writing under the pen name of D.G. Kaye.

Hello readers of Esme’s wonderful blog. My name is Debby Gies. I’m a writer/blogger and author of 5 books, soon to be 6!  I’m a nonfiction/memoir writer who writes under the pen-name of D.G. Kaye, writing about women’s issues, self-esteem empowerment and surviving emotional abuse growing up with a narcissistic mother.

I came across Esmé’s blog by reading a reblog a fellow blogger had posted, joined in the conversation, and before I knew it, Esmé had kindly invited me to share a post here.

I live on a dairy-free and gluten-free diet which I began 18 years ago when I was first diagnosed with Crohn’s disease and began studying the disease, searching how to combat flare-ups without drugs. I learned a lot about how dairy and gluten were my intestine’s worst enemy and subsequently, I’ve been living drug-free ever since. But today I’m not going to talk about that journey, one I’ve shared on many blog posts and in some of my books, but rather, I wanted to share a delicious Biscotti recipe I’ve had for years now, and although baking isn’t my strong point,  I’d have to say that anyone who has ever eaten these cookies begs for the recipe.

I will warn you all, when you start making these cookies, your arms will get a good workout as the batter becomes heavier, but hey, maybe we’ll burn up a few calories before ingesting them! But I will also add that anyone who has eaten them wouldn’t know they’re gluten-free, and quite frankly, those who aren’t gluten-free couldn’t care less because they are so delicious. Because of the work involved, I usually only make a few batches at one time once a year – Christmas time, because those family members who have become addicted to them almost expect them now and consider them a real treat. They know it’s the only time of year they will get some. And the good news is, they freeze beautifully. I’ve been known to have some packed away for 6 months in my freezer and you wouldn’t know it wasn’t freshly baked after taking one out and letting it sit for a mere few minutes before eating one. So without any further ado, here’s the recipe . . .

Nutty Biscotti – Gluten-free

Here are the list of ingredients you will need:  Continue Reading at the Recipe Hunter . . .

 

Note * On the ingredient list I’ve used Buckwheat flour, but I forgot to add that I’ve also used 2 cups of Amaranth flour to make them which I found I much preferred because they come out lighter and softer on the inside. 🙂

Source: August G…uest #11: #Glutenfree baking with D.G. Kaye – Delicious Biscotti | The Recipe Hunter

 

Guest Feature at The Recipe Hunter

 

Name: D.G. Kaye job Title: Author Business: DGKayewriter.com Image: https://dgkayewriter.com/wp-content/uploads/2017/08/Baking.jpg Facebook Url: Facebook Twitter Url: Twitter Instagram Url: Instagram LinkedIn Url: LinkedIn Pinterest Url: Pinterest Google+ Url: Google+

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41 Comments

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  1. You are right, this is a departure from your norm. I like that it’s still nutty – ha!

    1. Lol Marian, I’m taking that as a compliment. 🙂 I suppose I have many hidden talents that I may someday share too. 🙂 x

  2. Ah, gluten free biscuits; something I never thought to bake, Debby. Thank you.x

    1. Truly yummy Judith. Try them out. Then let me know how they came out and if you become addicted, lol. 🙂 xx

      1. I will. Copied out the recipe x

  3. Should go great with a double tall mocha.

    1. Oh yes indeedy they do! 🙂

  4. Oh this sounds good. I had to stop baking because I’d eat too much. With just husband and I home and both of us working out of the house, no one’s around to eat it!

    1. That’s my logic too Jacqui. But because I make them and freeze them, I can take out one cookie when I feel for one as opposed to feeling I have to eat them all before they spoil. 🙂

      1. We may not make them, but all the treats we buy that’s what we do–freeze them and take them out one at a time. Less frequently now, with our newly accustomed resistance acquired during our successful weight loss initiative.

        1. Good for you two for becoming so disciplined. But everyone needs a treat now and then, and these are at least healthy treats with fiber and protein. 🙂

  5. You have a wonderful recipe here and I thank you for sharing it! It demands a strong cup of coffee to go with it 🙂

    1. Thanks Christy! They are delish!!!! And you got it my friend. They are extra yummy with coffee, dunked right in! 🙂 <3

  6. Deb, they sound yummilicious!! I’ve always wanted to bake biscotti, but never got around to it. But I saved the recipe anyway. I hope I get to make them. Thank you for sharing. One question – maybe you mentioned it but I missed it – do they dunk just as well as the regular, absorbing delicious milk or coffee? Thank you, again, and blessing finishing your latest book!!

    Marianne xox

    1. HI Marianne! Oh, they are scrumptious my friend. And that is a big YES! They dunk just fine! You must try them. <3 And thanks for the good wishes on my book. Speaking of? How's your newest coming? xoxo

  7. Hi Debby, HUGE and heartfelt thanks for your participation and sharing of this awesome recipe on my blog.
    Marian, Judith and John, should any of you wish to participate, please let me know as I will be delighted to have you all also participate. Remember, you can do ANY topic for a post, NO NEED to be food related. I would love to hear from you all.

    1. Thanks Esme. 🙂 x

  8. What IS this – cookie craving month or what? I have run across so many recipes for cookies that I want to try that I think I’ve gained a size just reading them (and licking the screen) 🙂

    These sound truly delish, Deb – already GF’d for me, a perfect partner for my ever-ready cup of coffee and they freeze for guest-readiness (if they last long enough to make it to the freezer).

    But I’m a bit puzzled by one of your comments. Cookies SPOIL? I’ve never had any stick around long enough to find out. lol.
    xx,
    mgh

    1. PS. Pinned to my GF Sweets Board.
      xx,
      mgh

      1. Thanks M! <3 xo

    2. LOL. That’s why they’re best kept in the freezer that way they aren’t in your face calling you to eat them before they go stale. 🙂 Seriously though, I added to the post to alternatively use Amaranth flour, because that’s what I meant to put in the post, although I’ve used both flours, Amaranth flour makes the best cookie. 🙂 xo

      1. Thanks Deb. Since I’d have to buy either, I’ll go with the Amaranth. I adore cookies that are crunchy on the outside and softer on the inside.
        xx,
        mgh

        1. Best move! Omg, when I was writing the post I was literally going nuts thinking I used another flour and couldn’t remember the name for the life of me. Then a few days later it hit me. I notified Esme to add on about the amaranth, hoping that those who bookmarked would catch the add on if and when they went to make the cookies. 🙂 xxx I call it a ‘CRS’ moment, which I write about in my Menopause book – Can’t Remember Sh#t LOL Now there’s a new topic for you! 🙂 xxx

          1. Another “great minds” moment – it’s already on the blog in a few posts (part of the Memory Series – only one is “Coaching for those Senior Moments”). If you’ll send me links to your posts about it I’ll edit them in.

            EVEN BETTER – how ’bout a guest post from YOU on the topic? You could cut and paste some text from your book, even. In your spare time, of course – lol!
            xx,
            mgh

          2. Wow! That sounds like a fun idea! As you know, there’s no spare time in my life. But I’m adding your request to my whiteboard and how about I have something for you in a week or two? I’m just finishing a guest post submission for Sue Vincent, in edits with my book, and working on the next 2 guest features for my blog. NO, I’m not busy, lol. But yes, I’d love to!!! 🙂 xoxo

          3. WOW – I’m delighted and surprised. I’m queued through September, so there is REALLY no rush. Whenever you can put it together would be perfect. Thank you for saying yes!!!!!!! I’m psyched.
            xx,
            mgh
            xx,
            mgh

          4. You’re psyched? No, I’m psyched! LOL, that’s fab M. I’m up to my eyeballs now in round 2 of revisions for my next book. so a few weeks grace will be great! I’m excited to be on your big famous blog! Woohoo, look at us girl! <3

          5. Hardly famous – but maybe big. When YOU guest it will be infamous!
            xx,
            mgh

          6. Or epic? Lol 🙂 xxx

          7. Ooh – I like “epic” (beats “wordy”) – thanks for that Deb! 🙂
            xx,
            mgh

      2. They’d be calling me to eat them no matter what, I fear. Great way to cool down the coffee quickly too. 🙂
        xx,
        mgh

        1. Oh ya, another bonus! 🙂 🙂 xxx

  9. Wow, you can bake? Beats me hands down. I can’t even boil an egg without burning the water. Great to see one of your recipes, Debby. I wonder if they would stand the test of Hugh dunking them in tea? ?

    1. Oh ya, go figure? When I put on my cape, I can do lots, lol. Oh yes, they are purely dunkable my friend. Use the Amaranth for better dunking! <3

    1. Thanks for sharing Sal. <3

  10. I make amaranth porridge for Hubby and didn’t realize the flour gave us that texture. Nice.

    1. Yes Diana, Amaranth makes fabulous biscotti! 🙂 x

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