Gluten-Free Mandel bread is a delicious twice-baked Jewish cookie that is similar to biscotti cookies. And now enjoy during the Jewish holidays even if you can’t have gluten!
Mandel bread is one of our go-to Jewish desserts. It’s easy to make and can be enjoyed any time of the day really.
I’ve altered my grandma and aunt Beth’s mandel bread recipe to actually make it gluten-free. My gluten-free flour of choice is Bob’s Red Mill 1 to 1 baking flour. Some come out a bit drier, but you can add an extra egg if needed to counteract the dry and crumbly sand texture. The extra egg is a good fat to moisten and bring the dough together.
We usually enjoy mandel bread as soon as it’s cool, but I find that this gluten-free mandel bread recipe tastes best a day later. For example, I’ll make it the night before and it’s good in the morning.
Gluten free mandel bread will also need to cook a little less. We still twice bake the cookies but we do it for a maximum of 15 minutes for the second bake.
- Carefully cut the mandel bread as it can be a little more fragile than regular mandel bread. We recommend using a stainless steel scrapper or our personal favorite, a pizza cutter.
- Gluten free products are best enjoyed fresh. If you want to make less we suggest halving or even making 1/3 of this recipe.
- If your flour tends to be drier you should add 1 whole egg to the recipe.
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Gluten-Free Mandel Bread Recipe
- 3 cup gluten free flour
- 3/4 cup oil
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup chocolate chips or a mixture of dried fruit nuts, chocolate
- 2 teaspoons cinnamon sugar if desired
- In a bowl combine the gluten-free flour, baking powder, salt, and cinnamon.
- In another large-sized bowl combine the vegetable oil, sugar, vanilla, and eggs. Mix until mixture becomes thicker and light yellow.
- Combine the wet and dry mixture and mix until combined. Fold in the chocolate chips and any dried fruit or nuts.
- Place a cover on the bowl with the mandel bread dough and refrigerate for around 1-2 hours.
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or a reusable silicone mat.
- Form the dough into 3 4" wide rectangles with the dough about 1/2-3/4" high onto the baking sheets Bake for 20-25 minutes.
- Remove the baking sheets from the oven and allow the mandel bread to cool for 15-20 minutes. Lower your oven temperature to 250 degrees F.
- Once the mandel bread has cooled cut it width-wise into 3/4 inch thick slices on a cutting board to prevent cutting your baking sheet. Carefully cut as it can be a little more fragile than regular mandel bread. Now is the time to sprinkle with cinnamon sugar if you like yours with that extra sweetness and hint of cinnamon. Return the mandel bread back to the oven and bake until it's golden, about 15 minutes.
- Remove the mandel bread from the oven and place on a cooling rack and allow it to cool before enjoying. The cookies will harden as they cool.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.