Gluten Free Shortbread Recipe

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Shortbread is such a fantastic melt in your mouth dessert I wonder who would ever turn their nose up at it.  Yet, many who would love to delve into the soft crumbling melt in your mouth joy of this cookie must walk away for the sake of their health.  You know who you are or who your friends are that live with a gluten sensitivity or with celiac disease.

My nephew, Mattson, is 21 years old and was recently diagnosed with gluten sensitivity.  Can you imagine, here is this guy in the prime of his life and all of a sudden overnight he can’t have gluten.  If you have a gluten sensitivity or are a celiac you know exactly what I’m referring to.

Gluten is a protein found in wheat, rye and barley. These staples are used in well, just about everything a University student would live on, you name it 3 minute noodles, muffins, cookies, bread, breakfast cereals and of course the sacrosanct beer!  University dances and going out with the boys aren’t exactly conducive to Strongbow –a cider, in Matt’s own words, “one or two is ok, but they’re pretty sweet.”

The point being, the moment of diagnosis is a great relief.  Finally, an explanation for the exhaustion, the bloating, abdominal discomfort, headaches and eczema.  Whether you suffer all the symptoms or only have a few, the diagnosis leads to significant dietary changes that bring relief and a new way of looking at food. However, the euphoria of the diagnosis wears thin when your favorite food or drink is on offer and though you want it you know you’ll suffer in the morning.

Tonight, I made this gluten free shortbread. It fits the bill of light, fluffy and melt in your mouth.  I know it’s not the shortbread we grew up on but, I know Matt will like it.  I hope you do too!

Gluten free Shortbread Recipe

1 cup softened butter
1/2 cup icing sugar
1tsp vanilla
1 cup white rice flour
1 cup cornstarch

Beat butter
Add icing sugars and vanilla
Sift in cornstarch and rice flour slowly to incorporate.
With hands, lightly covered in cornstarch form into big ball and chill for about 20 minutes, I increased this to an hour while I ate dinner.
Roll into 1″ balls, again use cornstarch on your hands, and flatten with cornstarch dipped fork.
Bake at 325 or 167 C, I have a gas oven and turned the heat to 300F when I saw the cookies start to bubble for 20-25 minutes
Let cool on pan before removing.

Thanks Susan for the recipe and for allowing me to share it for others to enjoy!

What is your favorite gluten free recipe?

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