Gluten Free Shortbread, yes it is possible.

Posted by on Feb 22, 2013 in Notes from Lucy, Recipes

Dear All,

The internet in general and my blog in particular has opened up ways and channels of communication that I never dreamed possible.

A woman with whom I have become friends over my blog has worked out some gluten free recipes for shortbread, and here they are! How wonderful that she can share with all of you who are gluten-intolerant, too. NO ONE should have to go without shortbread!

Happy baking,
Lucy

From Cara Aileen:

I have really enjoyed creating these recipes! What an adventure, and to know they will be used with my favorite pans is pretty cool! I have given instructions as to how I have always made my shortbread, even before going gluten free. I do not recommend trying any other type of mixer except a paddle type. It must be watched, and each step should be mixed only enough to blend well, taking care not to over-mix or to handle the dough excessively. I also keep my butter still very cool. I feel certain the original hand mixing method would work well also, with the added step of whisking the flour blend prior to mixing it in. All of the flours are from Bob’s Red Mill.

Gluten Free Shortbread

  • 1/3 Cup Rice Flour
  • 1/3 Cup Tapioca Flour
  • 3 Tablespoons Potato Flour (not starch)
  • 2 Tablespoons Sweet Rice Flour
  • 1/8 teaspoon Salt

  • 1/2 Cup Unsalted Butter, softened but preferably still cool
  • 1/2 Cup Powdered Sugar
  • 1 teaspoon Vanilla (Gluten Free)

Preheat oven to 325.

In a prep bowl whisk first 5 ingredients together to blend well.

Cream butter, sugar and vanilla at a medium speed just till mixed, using a professional type stand mixer with a paddle (I use a Kitchen Aid)

Add flour blend and mix on medium low, (setting 2 or 4) until the dough holds together. ‘Knead’ lightly to form a ball.

Press dough into your shortbread mold spreading evenly and handling dough as little as possible.
Bake on the bottom shelf of your oven at 325 for 30 minutes. Shortbread will be evenly golden brown across the surface.

Cool 10 – 15 minutes then loosen up the edges with a table knife before turning out onto a wooden board as described in the regular instructions. Cut while warm.

Gluten free shortbread will improve greatly if stored a day or two in a tin or gallon size Ziploc bag

Gluten Free Almond Shortbread

  • 1/3 Cup Rice Flour
  • 1/4 Cup Tapioca Flour
  • 1/4 Cup Almond Flour
  • 2 Tablespoons Potato Flour (not starch)
  • 2 Tablespoons Sweet Rice Flour
  • 1/8 teaspoon Salt

  • 1/2 Cup Unsalted Butter, softened but preferably still cool
  • 1/2 Cup Powdered Sugar
  • 1 teaspoon Almond Extract (Gluten Free)

Preheat oven to 325.

In a prep bowl whisk first 6 ingredients together to blend well.

Cream butter, sugar and vanilla at a medium speed just till mixed, using a professional type stand mixer with a paddle (I use a Kitchen Aid)

Add flour blend and mix on medium low, (setting 2 or 4) until the dough holds together. This will be a softer dough than the recipe above. I use a rubber spatula to ‘knead’ it into a ball.

Press dough into your shortbread mold, spreading evenly and handling dough as little as possible.

Bake on the lower rack in your oven at 325 for 30 minutes. Shortbread will be evenly golden brown across the surface.

Cool 10 – 15 minutes then loosen up the edges with a table knife before turning out onto a wooden board as described in the regular General Instructions. Cut while warm.

Gluten free shortbread will improve greatly if stored a day or two in a tin or gallon size Ziploc bag

I am working on a chocolate version, but I am not satisfied with the result yet. I will work on that a few more days I am out of the chocolate for now.

Cara Aileen

4 Comments

  1. 3-11-2013

    Thank you for posting gluten-free recipes that can work with you lovely pans. I have the teatime shortbread pan and have wanted to make shortbread in it for quite a while. I am truly greatful that you are working on gluten-free recipes.
    Blessings to you,
    Patricia Ann

    P.S. I have a few of your handcast gift tag kits and papermaking kits from years ago that I never got around to using…can I use them for shortbread?

    • 3-11-2013

      The thanks for the gluten free shortbread recipes really go to Cara Aileen. She was the one who developed the recipes and shared them with all of the rest of us. I just love the fact that through this blog, we can learn so much, share so much. I’m glad she was able to put shortbread back in your life.

      As to using those shallow paper casting molds… they really won’t work for making shortbread. They are just too shallow, and the detail is to fine to come out in a baked cookie/shortbread. These molds do, however, make spectacular cast chocolates. Try that. The directions are on the website.

      Best,
      Lucy

  2. 4-5-2013

    So to make sure I understand – gf cookies should be baked IN THE MOLD?

    • 4-5-2013

      You do bake shortbread, bot gluten free and regular in shortbread pans, but you don’t bake any cookies in cookie molds. It just plain doesn’t produce cookies with the detail you will want. The friend who worked out the GF shortbread is working on addapting the cookie recipes as well. As soon as she figures it out, I’ll be sure to pass along her recipes.

      Lucy

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