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Gluten Free Shortbread Recipe

cycler

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cycler Contributor
cycler
Posted

I came across this Gluten Free Shortbread Recipe on another site so I baked it and it was like eating grainy sugar crumbs - it was awful!

These are the ingredients -

1/2 cup cornstarch

1/2 cup icing sugar (confectioner's)

1 cup rice flour

3/4 cup butter

Since it had the cornstarch as being added separately I used just rice flour and not the gluten-free flour mix.

Do you think that's why it was so bad? Or possibly it needed Xanthian Gum?

Is there any way to turn this into a decent cookie? I just want something that requires few ingredients and except for gluten-free flour mix not a lot of gluten-free specific ingredients.

Thanks!

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lpellegr Collaborator
lpellegr
Posted

Keep in mind that shortbread is supposed to be "sandy", that's part of its charm. Here's a recipe I use with a cookie press, but you could probably roll it out thin and cut squares.

1 c butter (two sticks, softened)

3 egg yolks - do not use whole eggs or texture will be completely different

1 t almond or vanilla flavoring

2/3 c sugar

2 c brown rice flour

1/2 c sweet rice flour

1/2 t salt

Cream the butter and sugar. Add egg yolks and flavoring. Gradually add in flours and salt, adding a little more or less flour to get the dough easy to handle - not too wet, not crumbly. It should hold together and not make a mess when you squeeze it into a ball. You could refrigerate it after it is all mixed to make it easier to handle, but usually I just use the cookie press to squeeze out bars or snakes - the little flower shapes never work for me. Sprinkle with colored sugar if desired.

Bake at 400 for 7 - 10 minutes - you want them just lightly brown underneath and dry all the way through. Damn the cholesterol and full speed ahead.

Breila Explorer
Breila
Posted

We've had really good luck with the shortbread recipe in the most recent issue of Living Without. I'm not sure how copyright rules apply to those sorts of things, so to be on the safe side I won't copy it here, but you may be able to find it on their site.

cycler Contributor
cycler
Posted
  • Author

Thanks!

celiac-mommy Collaborator
celiac-mommy
Posted

Mine's very basic, but I love it!

1 stick butter (1/2c)

1c gluten-free flour blend

1/2 tsp xanthan gum

1/4c sugar

melt butter, add flour, gum, sugar

mix well with a fork

refrigerate ~30 min.

roll out between 2 pieces of parchment

cut into whatever shape you like

bake 350 on parchment for 8-10 minutes or until just brown on edges, cool on pan for another 5min

I actually use this as my pie crusts too.

  • 6 months later...
SevenWishes Newbie
SevenWishes
Posted
We've had really good luck with the shortbread recipe in the most recent issue of Living Without. I'm not sure how copyright rules apply to those sorts of things, so to be on the safe side I won't copy it here, but you may be able to find it on their site.

As I understand it, recipes are not copyright protected, except collectively...you can share individual recipes, but you can't copy the entire content of a magazine/book/website as your own. Particularly if you give credit to where you got a recipe, there probably is no worry about copyright rules being crossed, as far as I have ever been told.

Sweetfudge Community Regular
Sweetfudge
Posted

Anyone have luck subbing butter for something like Spectrum Shortening in a cookie recipe? I've been dying to make some cookies since going DF, and just bought some of the Spectrum. But have had so much bad luck w/ cookies...nervous to try it :blink:

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purple Community Regular
purple
Posted
Anyone have luck subbing butter for something like Spectrum Shortening in a cookie recipe? I've been dying to make some cookies since going DF, and just bought some of the Spectrum. But have had so much bad luck w/ cookies...nervous to try it :blink:

I have been making gingersnaps and vanilla wafers with Spectrum instead of butter for pie crusts. I made Chex Mix with light olive oil yesterday...works great!

I made some vegan chocolate chip cookies with light olive oil too.

I bet you could even use 1/2 of each also.

Sweetfudge Community Regular
Sweetfudge
Posted
I have been making gingersnaps and vanilla wafers with Spectrum instead of butter for pie crusts. I made Chex Mix with light olive oil yesterday...works great!

I made some vegan chocolate chip cookies with light olive oil too.

I bet you could even use 1/2 of each also.

awesome! can't wait to give it a try. do you find light olive oil at the regular grocery store? all i have ever found is extra virgin.

purple Community Regular
purple
Posted
awesome! can't wait to give it a try. do you find light olive oil at the regular grocery store? all i have ever found is extra virgin.

Yep...Karina from gluten-free goddess uses it so I thought I'd try it too!

My oily experience...

I made egg free/gluten-free/dairy free choc chippers and they turned out great except they didn't spread out much.

Then I made egg free/ dairy free/ GLUTEN choc chippers and they were way too oily. I had to add more ingredients but not the oil, then the cookies were too chewy and still oily! But my dh said they were good and he is a little picky...hmm.

My advice, use oil with caution unless you have a great recipe. Try 1/2 the amount of oil.

Cooking Free has the gingersnap and vanilla wafer recipes with the spectrum.

Sweetfudge Community Regular
Sweetfudge
Posted
Yep...Karina from gluten-free goddess uses it so I thought I'd try it too!

My oily experience...

I made egg free/gluten-free/dairy free choc chippers and they turned out great except they didn't spread out much.

Then I made egg free/ dairy free/ GLUTEN choc chippers and they were way too oily. I had to add more ingredients but not the oil, then the cookies were too chewy and still oily! But my dh said they were good and he is a little picky...hmm.

My advice, use oil with caution unless you have a great recipe. Try 1/2 the amount of oil.

Cooking Free has the gingersnap and vanilla wafer recipes with the spectrum.

yes, she's the reason i've been looking for it. i am also on an IBS diet, so i've been trying to avoid extra fats/oils, so that's a good idea to use half the oil. i usually sub applesauce for half the oil in a baking recipe.

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