I’ve wanted to make egg free + gluten-free lady fingers (called savoiardi in Italy) for quite some time, but never had the time. I also wasn’t sure if a vegan ladyfinger was actually possible. Enter Addicted to Dates. I got the idea for the original recipe after seeing she was able to make a proper vegan lady finger. It was an interesting concept, but of course I saw a need: gluten free ladyfingers that are also egg free, vegan, and top 9 allergy free. That certainly isn’t floating around on the internet.
So I got to work developing different methods. You have to know, once you remove both eggs and gluten, you’re entering the part of free-from baking that requires a PhD (I don’t say that lightly). So, please read over everything before you start, and don’t make swaps. I can’t promise that any ingredient swap you make will work because I had to make these ingredients WORK for us.
Critical Steps Before You Start
- Watch. The. Video. Yes, I’m making a point with those periods. This isn’t a simple GF + EF recipe. Watch. The. Video. And don’t skip through.
- Read the directions in full before you start. You won’t regret really understanding the process before you start.
- Peep the questions in the table of contents. I’ve tried to cover all the bases, so if something applies to you, read the answer.
- Manage your expectations, these are finicky ingredients.
Watch the Episode
Homemade ladyfingers are pretty much the only option if you’re gluten free and vegan. Now, it may seem like a lot of work, but I promise, these are very do-able. Even though we’re ditching the egg yolks and whipped egg whites today, you’re still going to have a functional lady finger than can then be used in a homemade vegan + gluten-free tiramisu (a classic Italian dessert) if that’s your thing.
Watch the episode of Dang! That’s Delicious, and you’ll see the process from start to finish. You can watch more episodes of the show on my Youtube channel.
Tools to Make This Gluten-Free Lady Fingers Recipe
- You will need an electric beater or electric mixer (stand mixer) to make this recipe. Unfortunately, this is a non-negotiable for your success.
- Wire Whisk Attachment for Your Electric Mixer
- Kitchen Scale
- Pot
- Small Measuring Cup
- Whisk
- Two Bowls for your stand mixer, or a stand mixer bowl + a separate large bowl
- Small Colander
- Spatula
- Disposable decorator bag/piping bag or pastry bag
- This Silicone Mold (or one that’s very similar)
- Small Fine Mesh Strainer (sometimes called a sieve)
- Baking Sheet/Baking Trays
- Parchment Paper (if you plan on skipping the mold, which I don’t recommend)
Ingredients for Your Gluten & Egg Free Lady Fingers Recipe
I strongly suggest you watch the video in full and read over the entire recipe and directions before you start. Now, let’s take a look at the ingredients for your ladyfinger recipe. The ingredients are broken into very important sections, for your ease.
Thickened Milk Ingredients
- 150mL Milk of Choice
- 85mL Milk of Choice
- 8.5g Arrowroot
Aquafaba + Sugar Mixture Ingredients (Whipped “Egg Whites”)
- 120mL Aquafaba (1 Jovial jar)
- 1/2 tsp Cream of Tarter
- 70g Caster Sugar
Dry Ingredients
- 100g Sorghum Flour, superfine
- 60g Millet Flour, regular
- 40g Potato Starch
- 30g Arrowroot
- 60g Caster Sugar
- 3 tsp Baking Powder
- 1/2 tsp Sea Salt
Wet Ingredients
- 50g Thickened Milk (made the day before and cooled in fridge overnight)
- 55mL Organic Extra Virgin Olive Oil
- 1 TBSP Organic Vanilla Extract
You’ll Also Need
- Organic Powdered Sugar for Dusting (also called confectioners sugar or icing sugar)
- Organic Cacao Powder for Dusting (optional)
Directions for Your Gluten & Egg Free Lady Fingers Recipe
Get ready to make your own gluten-free ladyfingers using awesome simple ingredients. I’ve broken down the instructions into sections to match your ingredients. Remember, if this is your first time making these, please read over everything in full before you start.
You’ll notice that all of your ingredients are in grams and mL today. You won’t find anything else listed because you need precision measurements to guarantee your results.
Thickened Milk Directions (Make the Day Before)
Place an empty pot on your kitchen scale, tare to zero and add the 150mL of milk, then place the pot on your stove. Heat on medium heat.
As the milk heats, place an empty measuring cup on your kitchen scale, and tare to zero. Add the 85mL of milk, then the 8.5g of arrowroot. Use a fork to mix the arrowroot into the milk, and it will dissolve. This is your slurry.
Once your milk is hot, pour the slurry into the pot, then whisk like mad. Your milk will start to thicken. Turn the heat off, and mix for another 20 seconds. Allow the mixture to cool, then transfer it to an airtight container. Pop the lid on and put your thickened milk in the fridge overnight.
As it continues to cool and get cold in the fridge, it will get a bit thicker. In the video, I show you what your thickened milk should look like. When it comes out of the fridge, if it’s runny (like thin yogurt), it’s not thick enough.
Whipped “Egg Whites” Aquafaba + Sugar Instructions
Before you start, if you’ve ever made vegan meringue before, that’s the process we’ll be using today. That tidbit of info could put you at ease if you’re feeling intimidated by this ladyfingers recipe.
In the mixing bowl for your stand mixer, place a small colander over the bowl. Open your Jovial chickpeas and pour the contents into your colander so the liquid is caught by your mixing bowl. If you won’t be using the chickpeas in the next day or two, transfer them to a freezer safe baggie and freeze them for a future meal (I’ve done this and it totally works).
Add the cream of tarter to your aquafaba (that’s the official name of the cooking liquid from legumes). Attach the bowl to your stand mixer with the wire whisk attachment. Whip on high for 5 minutes (set a timer).
Once the time is up, slow the mixer down to low speed. Tap in the caster sugar. You’ll want to do a few taps, let it mix, then do a few more taps. It takes about a minute to tap in all the sugar. THE WORST THING YOU CAN DO is dump in all the sugar at once. That has the potential to destroy your peaks, and you’ll have to start all over.
Once the sugar is all tapped in, mix on high speed again for 3 minutes (set a timer). Once the time is up, you should be able to flip the bowl over and nothing comes out (such a great party trick).
I know the mixing times may seem like a long time, but please don’t take short cuts with this step. We need to ensure that your aquafaba is going to hold up for the next stage.
Dry Ingredients Directions
Place a clean, empty bowl on your kitchen scale and tare to zero. You’ll notice in the video that I have two bowls for my stand mixer, and this is the ideal way to make this ladyfingers recipe.
With the bowl tared, add each of the dry ingredients, one at a time, and tare to zero between each one. You don’t need to tare for the baking powder and salt. Lightly mix to combine all of the dry ingredients. This ensures your baking powder is well distributed, which is critical to your success.
Wet Ingredients Directions & Final Combination
Place your bowl with the dry ingredients on your kitchen scale and tare to zero. Add each of the wet ingredients one at a time, and tare to zero between each one. Once all of the wet ingredients are in the bowl, take your whisk attachment from the aquafaba bowl and use your spatula to push out as much as the aquafaba as you can.
Place the whisk attachment in the wet/dry bowl, and hook it up to your stand mixer. Mix on medium speed to combine the wet ingredients, dry ingredients, and the whipped aquafaba that was stuck on the attachment.
Tuen the mixer off and remove the bowl from the stand. Transfer half of the whipped aquafaba (take into account the amount that was stuck on the attachment) to the wet/dry bowl. Place the bowl back on the stand and mix on medium speed for about 15 seconds. You’ll notice a lot of clumping, and that’s fine.
Remove the bowl from the stand and use your spatula to scrape down the edges of the bowl. Gently mix everything together. Now, transfer the last of the aquafaba from the other bowl into the wet/dry bowl. Mix gently by hand. You want to scrape down, turn your wrist, and gently fold in and push down. As you do this, a very liquidy batter will form.
Apologies that I never noticed that camera wasn’t recording 🤦♀️
Piping & Baking Your Lady Fingers
Now that the batter is done, preheat your oven to 375f/190c.
Place your silicone molds on the counter, then use a small fine mesh strainer to sprinkle powdered sugar into each cavity.
Open a disposable piping bag and gently transfer batter into the bag (don’t overfill or it will be harder to pipe). It’s not necessary to use a large round tip for this step. Cut a good size hole into your bag (think tip 10 or tip 12 sized). Pipe batter into each cavity. You’ll want to fill each opening about half way up.
Now, dust the top of your batter with powdered sugar or organic cacao. That’s it! After all of that, we can finally get these beauties into the oven.
Bake your gluten-free lady fingers at 375f/190c for 15 – 18 minutes in the mold. You’re finally done!! These delicious ladyfingers can be eaten straight or used as part of a larger baking project such as a gluten-free tiramisu recipe, like what you’d find in many Italian restaurants.
Ejecting Your Lady Fingers
Allow the ladyfingers to cool completely before you try to eject them. I opt to cool them in the silicone trays, on my baking tray. Gently pull on the sides of the mold to release the mold. You can also gently wiggle your gingers underneath the mold on the sides/between cavities to help release the lady fingers.
Notice I said gently. I’ve tested this and if you’re rough with your baked ladyfingers, they’re very prone to breaking. Once you’ve got the sides pulled away nicely, press up from underneath, then remove the baked ladyfingers, one at a time. In the video, I show you how to to this process well.
Baking with the Tray Method
Before you decide to use baking sheets instead of the silicone mold, you need to know that your lady fingers will NOT have the proper rise and thickness when compared to a traditional sponge finger. They will have the crunch, and they’ll be a decent shape, but they won’t be what you’re expecting.
To use the baking tray method, cover your baking trays/baking sheets in parchment paper. Sprinkle organic powdered sugar all over the tray using the fine mesh strainer. Pipe your batter onto the tray like you would an eclair. It’s a small pipe, about 2.5 inches long. As you pipe, you’ll notice that the batter starts to spread.
Pipe until the tray is covered, leaving at least an inch between the lines. Dust with powdered sugar, then bake at 375f/190c for 14 – 18 minutes. When your batter comes out, you’ll have mostly flat, crunchy cookies that taste the way a lady finger does.
How to Store Your Baked Ladyfingers
I opted to store the baked ladyfingers in the freezer for a future project. They do function properly when thawed. I also tested storing baked ladyfingers at room temperature, uncovered. I think they function? Here’s the real issue: nether the taste testers nor I have any working knowledge of traditional ladyfingers. We just don’t know how they should behave the next day, etc.
So, knowing that, store your baked ladyfingers in a way that makes sense, and test different methods.
More Delicious Dessert Recipes
All of these awesome gluten free recipes are vegan, and top 9 allergy free. You can also use the Advanced Recipe Search on RAISE which has more than 125 filters you can mix and match to find the perfect recipes that meet all of your needs.
- Candy Cookie Bar (one of my kids’ favorite desserts of all time)
- Easy Gluten Free + Vegan Baked Vanilla Cake Donuts
- Easy GF + V Vanilla Sheet Pan Cake Recipe (this is a great easy recipe if you’re new to free-from baking)
- DF, SF, EF “Peanut Butter” Blossom Cookies (SUCH a delicious treat!)
- Homemade Gluten Free Black Cacao Sponge Cake Recipe
- Amazing GF Chocolate Chip Cookies (my bakery customers called these the perfect cookies)
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Answering Your Gluten Free, Egg Free, Corn Free, Vegan Lady Finger Questions
Can I use my own gluten-free flour blend or gluten free all purpose flour instead of the flours listed?
When you’re making these gluten-free lady fingers, the type of flour you use will be critical to your success. It’s important to know that different flour mixtures will behave differently and I can only vouch for this particular mix. Getting the balance right was a key element to making sure these gluten-free lady fingers would behave like their gluten containing and egg containing counterparts.
Now, if you’re brave and you want to try a different gluten-free flour blend, you’d want to use 230g of the flour (or all purpose flour). However, I’ll also add this. If you’re going to use a grain free flour blend, it probably won’t work. Grain free flours aren’t quite a 1:1 substitute for gluten free flours and that’s because their individual flours behave differently.
As I always like to say, cooking is an art, baking is a science, and free-from baking is a mad science that requires a PhD.
Does my gluten-free flour blend need to have xanthan gum?
No, if you use a gluten free all purpose flour, it doesn’t *need* to have xanthan gum. So, here’s the “cool” thing about me: I just keep flipping traditional concepts on their head because of how allergic I am to everything. I’m severely allergic to corn, which is what 99% of xanthan gum is derived from, therefore, I can’t use it (or any commercial AP blend).
What that means is that I’ve been able to prove time and time again that you don’t need it, or any other gums, to have super successful free-from bakes. So, if you make a gluten-free flour blend at home and leave out the xanthan, you’ll be just fine.
Should I cool these on a wire rack?
No, cooling on a wire rack isn’t necessary for this recipe. A actually cool mine in the molds. The only reason you may want to use one if you plan on making ten batches of lady fingers in one day and don’t have the cabinet space to hold them. In that scenario, a stacking wire rack is great because it can hold all of your lady fingers whilst you continue to bake the day away.
Will these behave like traditional sponge fingers?
They won’t be an exact replica of traditional sponge fingers, but they’re going to get you very close. Just be sure to manage your expectations as you use these in different baking projects.
Can I use white rice flour instead of the sorghum flour?
Yes, you can swap the sorghum flour for white rice flour, but it must be a superfine flour. I’ll also add, if I were going to swap, I’d use brown rice flour instead, as it’s going to be even closer in function to the sorghum flour.
If you do end up making this swap, it should be the only swap you make, and be sure to manage your expectations. Your gluten-free lady fingers won’t be exactly the same as mine.
Would coconut oil work in place of the olive oil?
No, coconut oil isn’t suitable for this recipe because it’s solid at room temperature. Additionally, it’s going to impart a specific taste to the lady fingers that not everyone will enjoy.
If you’re unable to use olive oil, tiger nut oil (tuber, not a tree nut) is the only other oil I’d recommend for this recipe.
Is a kitchen scale really necessary?
I can’t shout this loud enough: YES 🙂 Digital scales are one of the most important kitchen tools where free-from baking is concerned. I don’t want to talk your ear off about it, but just know that there are some flours when used in small amounts can have a HUGE impact on your end results. What that means is, the only way for me to ensure you can have the same results at home is to give you precise measurements.
There’s no guessing involved, you don’t have to wonder if it’s a packed scoop or a leveled scoop… it’s just the weight, and that will make sure you can reproduce my recipes at home.
How are these different from the Schar gluten-free ladyfingers?
Schar makes an awesome gluten-free version of ladyfingers (well, most people who try them like them, but I’ve also seen some complaints). The biggest difference between this recipe and the ladyfingers shar makes: this is a vegan and egg free recipe. Additionally, the Schar version contains corn starch (a common gluten free ingredient), but this recipe is truly corn free. Those with a corn allergy (or those who can’t have cornstarch for some reason) could safely make this recipe at home and have a really tasty treat.
Most ladyfingers you can purchase in stores or the recipes you find online will be gluten free OR egg free and vegan. Finding both is not an easy feat.
Could I use coconut flour instead of the flours you used?
No, you can’t use coconut flour, almond flour, or cassava flour in place of my flour mixture. You might be able to get away with a gluten free all purpose flour, but I make no promises that it would work since I can’t test it out (I’m allergic to the commercial flours).
Coconut flour absorbs liquids differently than most other gluten free flours. Plus, the flour mixture that I’ve created is made knowing what kind of TLC gluten free goods need. If you can’t use the flours I used, or an all purpose flour, you’ll have to search for a different recipe.
If you’re just really wanting the flavor of coconut to be present, I’d suggest making a coconut sauce to be served with your ladyfingers. You could also dust the ladyfingers with coconut flour before baking (like a cacao dusting), but that would only barely impart the flavor you’re probably looking for.
Will these really work without an egg mixture?
Yes, rest assured that these gluten-free lady fingers are absolutely going to work. Be sure to watch the full episode before you try making them. Normally, I wouldn’t tell people that watching the video is super important, but today, it’s important.
Can I use a hand mixer to whip up the aquafaba?
Yes, you can use a hand mixer, just know it’s going to be a long process and your arms will be tired when you’re done. Just make sure you achieve the same stiff peaks that I have in the video.
Is it possible to have too much air in the aquafaba?
No, it’s not. In fact, the more air, the better. You want super stiff peaks and all of that air is going to benefit your lady fingers.
Do I really need to use a separate bowl for the aquafaba mix?
Yes, you really need a separate bowl either for the aquafaba or the dry ingredients. The aquafaba has to mix up in a clean bowl. Ideally, you’ll use the bowl of a stand mixer for the aquafaba, and assuming you don’t have two stand mixer bowls, you’ll use a large bowl for the other ingredients.
Do grocery stores sell pre-whipped aquafaba?
No, you can’t purchase pre-whipped aquafaba in grocery stores, though, that would be hella nice if you could. The closest we’ll get are the glass jars of the Jovial chickpeas.
Can I swap the vanilla extract for almond extract in this recipe?
Confession: I’ve never worked with almond extract. You may know that one of my specialties is creating gluten free + top 9 allergy free creations to make everything super inclusive. Now, most almond extract isn’t actually from almonds, but I still exclude it.
I say all of that to say this: yes, in terms of function you can swap the vanilla extract for almond extract, but I have no idea how much you would actually want to use. I’m guessing 1 Tablespoon of almond extract is considered a lot, so it may be best to use a combination of the vanilla extract and almond extract. But again, I don’t know because I have no working knowledge, so use your best judgement.
I have a legume allergy, could I use fresh eggs and whip those up instead of using aquafaba?
Honestly, I can’t promise that egg whites would work in this recipe. Since I manage a kid with an egg allergy, I have very little working knowledge or hands on experience with raw eggs. If I were you, I’d look up “gluten free lady fingers recipe with egg whites” rather than try to follow this recipe. When you take out gluten and eggs and make the kinds of substations I have, it can be hard to swap back for major allergens.
With most of my other free-from recipes, this isn’t an issue, but today, because it’s lady fingers and aquafaba is a delicate ingredient, I don’t want to give you false hope and have you waste expensive ingredients.
Could I add lemon juice to this recipe to make a lemon flavored lady finger?
I don’t suggest using lemon juice in this recipe. Instead, use lemon zest. You can use 1 – 2 Tablespoons of lemon zest in the lady finger batter. Then, when they come out of the oven, you can brush food grade lemon oil (not the same thing as lemon extract) on your baked ladyfingers. That’s going to be the best way to give your ladyfingers a lemon flavor without disturbing the function of the recipe and creating a reaction from the additional acid.
Will these gluten free lady fingers be good for a trifle?
Yes, you could absolutely use your baked ladyfingers in a trifle. Since they have a nice simple flavor, they’ll pair well with any type of trifles you’d like to make.
Could I use a sifter instead of a sieve for dusting on the powdered sugar?
Yes, a sifter would work well. Hopefully you have a sifter that’s on the smaller size to prevent sugar from going all over the place.
Can I use other brands of chickpeas for this recipe?
I don’t recommend it. At all. Yes, you could in a pinch, but you have to manage your expectations. I’ve tested other brands of chickpeas and aquafaba and the Jovial brand whips us the fastest and stays stiff the longest. Their aquafaba is just better than the other brands.
Could I use baking soda and lemon juice in place of the baking powder in this recipe?
No, I don’t suggest it. Baking soda and lemon juice does normally work in a pinch, but, this is a delicate recipe. A swap like that could be disastrous. Now, having said that, if you know me, I’m always up for a good experiment. I’d suggest making this ladyfingers recipe as is, then the next time you make them, use the baking soda and lemon juice. It should be 1/2 teaspoon baking soda + 1 Tablespoon lemon juice. See what happens, and be sure to report back.
Do these gluten free lady fingers have a soft texture?
No, they don’t have a soft texture, especially after they’ve cooled completely. They are more crisp and crunchy? There’s a hardness there as well. If you’d like to make them soft, you could soak them (like a traditional coffee soak in gf tiramisu).
