Gluten Free Shortbread – WARNING: Crumbly, Creamy, Addictive!!
September 14, 2011 in Uncategorized
Wow, I am in love with this recipe!
It has to be possibly the best thing I’ve ever made – gluten free. I say that every time, don’t I? 
But no, REALLY, this shortbread is AMAZING!
And it lasts a long time (if you are strong enough not to give into temptation ) Generally, baked goods made using gluten free flour, go stale after a day or two, but this shortbread can last up to a week or even longer if sealed in an airtight container.
At last week’s Neill Anthony Masterclass, he made a dessert of Strawberry Shortbread with Vanilla Creme Fraiche, which was insanely yummy.
I couldn’t wait to attempt my own gluten free version!
I discussed baking gluten free a few weeks ago, over here, where I mentioned the ratios of the different flours: Heavy, Medium and Light.
For biscuits the ratio is generally 1 Medium; 1/2 Heavy; 1 Light.
Gluten Free Shortbread:
Ingredients:
150g Butter (For a dairy free version use Blossom Margarine)
90g Caster Sugar (For a slightly healthier version substitute with Fructose)
100g Rice Flour
50g Almond Flour
100g Maizena (Corn Starch)
The almond flour adds a lovely nutty flavour and added texture.
Method:
Heat oven to 180 degrees Celsius
Cream butter and sugar
Add flour slowly and mix well until you have a soft dough
Roll out dough gently onto parchment paper and the same baking tray you will be putting into the oven (make sure it fits into the fridge too)
Set the rolled out dough in the fridge to rest for half an hour
Bake the shortbread for 15 minutes or until golden brown
Cut into squares while still hot
To make the rest of Neill’s dessert:
Slice strawberries in half, depending on the size, sprinkle with a little caster sugar or fructose and add to a hot pan. Cook until strawberries have softened.
Construct dessert by placing strawberries at the bottom, a piece of shortbread on top and then finish off with a dollop of creme fraiche, speckled with vanilla seeds.
Simple, yet so effective and delicious!
Zabwan said on September 14, 2011
That’s a great recipe, Lea, thanks! I’m doing well with the gluten free part of my diet, but am also avoiding sugar – could I substitute a sweetener?
sharonsmit said on September 14, 2011
Boy that looks delish! Still a bit jealous of your masterclass evening… Thanks for sharing the recipe! Have an awesome day! xx
leaineskitchen said on September 14, 2011
Fantastic Zabs! How are you doing otherwise? I haven’t had much time to catch up on the blogs… Yes, I’m sure you could substitute a sweetener and things like fructose (which is a fruit sugar and low gi also perfect for diabetics), or xylitol (which is made from tree bark and one of the healthiest sugar substitutes, although very pricey)
leaineskitchen said on September 14, 2011
Thanks Shaz! I know, I’m sorry – wish you were closer so you could come and see for yourself. Hope you and the baba are well xx
HealthyVegetarianFoods said on September 14, 2011
lovely recipe and the bonus for me is that it has NO EGGS!!
leaineskitchen said on September 14, 2011
Yay! Yay! I know, it’s awesome isn’t it – no eggs
sharonsmit said on September 14, 2011
doing very well thanks! Forgot to say, your plate looks more appetizing than Neil’s…
mitzireddy said on September 14, 2011
Your pics are amazing – and lovely recipe.
Kitchengirl said on September 15, 2011
You really make gluten freen cooking look so easy! Clever you
leaineskitchen said on September 15, 2011
Thank you so much
leaineskitchen said on September 15, 2011
Thanks so much Caro – appreciate it!
Collywolly said on September 21, 2011
I am always amazed when I see recipes for shortbread with egg in them. When you add egg they become biscuits or cookies…no longer shortbread!! xx
Collywolly said on September 21, 2011
Awesome, GO clever you. Its the Maizena that makes them so delicious and crumbly! I always add an amount of corn flour to my shortbread recipe. This is a great recipe to have, even for us who are not gluten intolerant. We all have friends or family who are….so these make such a fab pressie for someone who battles. Thanks for sharing angel. I can just imagine how fab these would be with roasted strawberries….hmmmmm xx
ilovecooking said on September 22, 2011
Congrats on making the Blogs of note … this is where you belong. You have a voice, you are authentic and you do not take the shabby and easy road.
leaineskitchen said on September 22, 2011
What a lovely comment Colly – thank you so much!
They do taste as delicious a normal shortbread and yes, the Maizena is a little magic ingredient 
xx
leaineskitchen said on September 22, 2011
I have goose bumps from your comment Anne. It means so much to me that you feel that way – such amazing words. Thank you so much
janicetripepi said on September 26, 2011
Lea – this is such a great recipe I am passing it on to a member of my family who is gluten intolerant. xxxx Have a great day angel xxx jan
leaineskitchen said on October 4, 2011
Thanks Jan – it’s such a wonderful recipe and am so glad that people with a gluten intolerance can enjoy this delicious shortbread
Hope you are well and have a fabulous day xx
Flynn said on October 23, 2011
Hi Lea, recently discovered your blog and fb page… Wow, such wonderful recipes … and the reviews make me want to head back to cape town.
My daughter is allergic to wheat, and I want to try this recipe.. but where can I get almond flour from?
thanks!