Like others, the biscotti pictured caught my eye. I used the link given in the reply to go to the recipe and started baking, but didn't realize it was not a gluten free recipe until I already had the butter and sugar creamed together. I have been baking gluten free for myself and my two children (celiac) for 7 years, so After a moment of disappointment, I decided to wing it by using 1/2 cup each brown rice flour, oat flour and tapioca flour, and added 3/4 tsp xanthan gum in place of the regular flour. After the 25 minute second baking, I shut off the oven and left the biscotti in the oven for another 15 minutes. The end result was pretty good, but still has that little bit of a "slippery" after texture of gluten free goods with xanthan gum. Next time I might try 1/2 tsp xanthan.

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