Why You’ll Love this Gluten Free Shortbread Recipe
When you try this gluten-free shortbread recipe, you’ll be amazed at how simple and delicious it is. I love that I can whip it up in no time, using just a few ingredients I usually have on hand. The texture is satisfyingly crumbly, yet it holds together perfectly when pressed. You won’t believe how buttery and rich the flavor is, making it a delightful treat for anyone, gluten-free or not. Plus, it’s versatile! You can enjoy it plain or dress it up with a sprinkle of powdered sugar or a drizzle of chocolate. Whether it’s for a special occasion or a cozy night in, this shortbread will quickly become a favorite in your home, just like it’s in mine.
Ingredients of Gluten Free Shortbread
When it comes to whipping up a batch of gluten-free shortbread, the ingredients are quite simple and can be found in most pantries. You might even have some of them on hand already.
The star of the show is almond flour, which gives this recipe that delightful nutty flavor and crumbly texture. The combination of sweet rice flour and regular rice flour helps to create a nice balance, while cornstarch adds a touch of tenderness.
And let’s not forget the butter—because who doesn’t love a rich, buttery treat? So, without further ado, here’s what you’ll need to create your own heavenly shortbread.
Ingredients:
- 1/2 cup almond flour
- 1/4 cup sweet rice flour
- 1/4 cup rice flour
- 2 tablespoons cornstarch
- 1/4 cup powdered sugar
- 1 pinch salt
- 6 tablespoons butter, melted
- 1/4 teaspoon guar gum or 1/4 teaspoon xanthan gum
Now, before you jump into the kitchen, let’s chat about these ingredients for a moment. Almond flour isn’t only gluten-free, but it also packs a nutritional punch—hello, healthy fats!
Sweet rice flour is a bit stickier than regular rice flour, which helps give the shortbread that melt-in-your-mouth quality. And while these flours are key, you can’t skip the butter. It’s the magic ingredient that brings everything together and adds that luxurious flavor.
If you’re looking to add a little twist, you could experiment with flavored extracts like vanilla or almond—just a drop or two can elevate your shortbread to a whole new level.
How to Make Gluten Free Shortbread
Alright, let’s plunge into the delightful world of making gluten-free shortbread. First things first, grab your food processor because we’re going to blend a few dry ingredients together.
Start with 1/2 cup of almond flour, which is going to give our shortbread that nutty flavor that makes it so special. Add in 1/4 cup of sweet rice flour and another 1/4 cup of regular rice flour—together, these flours create that perfect crumbly texture. Don’t forget to sprinkle in 2 tablespoons of cornstarch, 1/4 cup of powdered sugar for sweetness, and just a pinch of salt to balance it all out.
Now, pulse this mixture a few times until everything is combined. It should look like a sandy mixture, but don’t worry, it’s the good kind of sand.
Next, it’s time for the star of the show: the butter. You’ll need 6 tablespoons of melted butter to give our shortbread that luscious richness. Pour it into the food processor and pulse again.
You might need to stop and scrape the sides a bit because we want to make sure that butter gets all up in there. The mixture will look crumbly, but if you pinch it together, it should hold its shape. If it doesn’t, well, maybe you need a little more butter. Just kidding—don’t go crazy with it.
Once you have a nice, cohesive dough, press it evenly into a pie plate, making sure to smooth it out nicely.
Now, here comes the best part: baking! Preheat your oven to 300 degrees, and pop that pie plate in for about 15 to 20 minutes. You want it to be a light blonde color.
If you’re feeling adventurous and like a bit of color on your shortbread, crank the oven up to 350 degrees and bake it for a shorter time, around 12 to 15 minutes. Just keep an eye on it because no one likes burnt cookies—trust me, I’ve been there.
Once it’s out, let it cool for a few moments before slicing it into those perfect little squares or rectangles. And just like that, you’ve made your very own almond flour gluten-free shortbread. Enjoy every buttery bite!
Gluten Free Shortbread Substitutions & Variations
If you’re looking to customize your gluten-free shortbread, there are plenty of substitutions and variations to contemplate.
For a nut-free option, you can swap almond flour with more rice flour or a gluten-free all-purpose blend. If you’re aiming for a sweeter shortbread, feel free to add a teaspoon of vanilla extract or a pinch of cinnamon.
You can also incorporate zest from lemon or orange for a revitalizing twist. For added texture, consider folding in some chocolate chips or chopped nuts, if you’re not avoiding them.
If you’re looking for a dairy-free alternative, use coconut oil or a plant-based butter substitute.
These simple changes can elevate your shortbread and make it uniquely yours!
What to Serve with Gluten Free Shortbread
Gluten-free shortbread is a delightful treat that pairs beautifully with a variety of accompaniments. I love serving it alongside fresh fruit, like strawberries or raspberries, which add a revitalizing contrast.
A dollop of whipped cream or a scoop of vanilla ice cream elevates the experience, creating a luxurious dessert. For a cozy afternoon, I often enjoy shortbread with a warm cup of tea or coffee, letting the flavors meld beautifully.
If I’m feeling adventurous, I dip the shortbread in dark chocolate for an indulgent twist. A sprinkle of sea salt on top enhances the sweetness, making each bite even more satisfying.
No matter how you choose to serve it, gluten-free shortbread will surely impress!
Additional Tips & Notes
To guarantee your gluten-free shortbread turns out perfectly every time, I recommend using high-quality ingredients, particularly the almond flour, which is the star of the recipe.
Make sure to measure your flours accurately; I often use a kitchen scale for consistency. If you want a richer flavor, try adding a splash of vanilla extract or a pinch of almond extract.
When mixing the dough, don’t over-process; a few pulses should do it. If your dough feels too crumbly, you can add a teaspoon of cold water to help it hold together.
Finally, keep an eye on the baking time; every oven is different. Enjoy your delicious, buttery shortbread with a hot cup of tea!