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:

  • 6 Eggs
  • 2 Cups Buckwheat Flour (OR Amaranth flour is a less dense substitution, making the biscotti lighter). I also have found much success with using Amaranth flour instead of Buckwheat flour
  • 2 Cups of Sugar
  • 2 Cups of Hazelnuts (no skin)
  • 2 Cups of Almonds
  • 2 Cups of Walnuts
  • 1 Tspn. Baking Powder
  • 1 Tspn. Vanilla Powder (or extract)
  • Optional: Icing Sugar

A few notes: Buckwheat flour works great because of its density. I like to use raw sugar of any variety as opposed to white sugar for it’s better health benefits. I’ve tried substituting with pecans when I didn’t have hazelnuts and they were delish!


  • Pre-heat oven to 385 – 400 degrees (ovens vary, know your oven)
  • Beat the sugar, baking power, vanilla and eggs with a hand-mixer in a large bowl
  • Add in the flour and start mixing all ingredients together with a large wooden spoon
  • Once the batter is smooth, add in all the nuts and get that elbow grease going until all is blended nicely
  • This recipe should heed 4 loaves – 2 per baking tray, so you’ll need to prepare 2 trays with a sheet of parchment or waxed paper
  • Start spooning the mixture on the trays to form 2 loaves close to the edge of the top and bottoms of each tray (portrait width) leaving good space in between the two loaves because they spread
  • Allow to bake approx. 15-20 minutes then you can check loaves by inserting a toothpick to make sure dough is cooked. Depending on your oven they may need just a few more minutes so keep your eye out before they burn.
  • Once baked, remove the trays and let cool on counter for about 1/2 hour by removing the loaves while still sitting on the parchment paper to cool
  • Once cooled, place the loaves on a cutting board and cut the loaves into biscotti slices, approx 1 to 2 inches and if you wish to sprinkle them with icing sugar, go ahead
  • Once cut into cookies, place them back on the trays and put the trays back in the still warm, but turned off oven for an hour or so
  • Now take them out, eat one and enjoy!

I hope you enjoy these like everyone I know does, and feel free to let me know how yours have turned out!

Live Laugh Love . . . and don’t forget to breathe!

D.G. Kaye

Visit my blog at and my books at my Amazon author page
Connect with D.G.: (Of course there’s a story to this name!)

Conflicted Hearts
MenoWhat? A Memoir
Words We Carry
Have Bags, Will Travel
P.S. I Forgive You

Guest Bloggger



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

  1. Pingback: August G…uest Post Roundup | The Recipe Hunter

  2. You do get around, my friend! And there seems to be no end to your talents. Thanks for hosting Debby, Esme – and thanks for what looks like a wonderful cookie recipe, Deb. I avoid using my oven in the summer, but when the weather cools I’ll give it a try.
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD/EFD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

    Liked by 1 person

  3. Pingback: Baking with D.G. Kaye, Gluten-free Biscotti

  4. Excellent recipe, Debby. Is that image of the biscotti you made? It looks great. And I learned something new about you too. 🙂 Esme is great at recruiting, but as you know I’m a terrible cook. I’ll have to finagle some kind of recipe with Eat-If-You-Dare warnings! Have a great week 😀

    Liked by 4 people

    • Thanks for your comment – please note you DO NOT have to do a food related post. Any other post in your own niche is also welcome. Please do not feed pressured by the ‘food’ issue. As you will notice we have many other G…uest posts already.

      Liked by 1 person

      • If you wish to do one of those post, please feel free, but any other niche will also be acceptable. Please email me @ if I have not added you already as a Contributor then you can get going at your convenience. Also remember to add your approval if I am permitted to add a picture of you in the post, and also then include one in the email. Also if you wish, add your social media links then I can add that to the end of the post. Remember the role of Contributor on WP unfortunately does not allow you to add the pictures yourself so email that and let me know where to add them in your text. I am looking forward to your email, and please title it as “G…uest Post” then I cannot miss it. Looking forward to your email and post. Thanks a stack. Esmé

        Liked by 2 people

    • Thanks so much Diana! Actually, the picture isn’t my biscotti, but I can assure you, mine come out looking exactly like them! I guess do have a few hidden talents up my sleeve, LOL. 🙂 x

      Liked by 3 people

  5. Hi, Debby, these sound delicious and I will definitely make some not sure if I can get buckwheat flour here and will probably have to substitute hazelnuts as haven’t seen them here either but they look very nice and it is the first recipe I have seen where you dry them in an oven which is still warm but turned off. Thank you for sharing 🙂 x

    Liked by 3 people

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