I know shortbread is pretty basic, but its kind of comforting in its’ buttery, sugary simplicity.
I’ve developed a gluten free shortbread recipe, so when the rain is lashing down outside, and you’ve had a stressful week, you can bake up a batch, grab and cuppa and a good book and crunch away.
In this post, I’ll show you how to quickly and easily bake up a batch of my delicious gluten free shortbread biscuits.Jump to Recipe
These make a perfect gluten free alternative to plain shortbread biscuits.
Its one of those recipes, like the cake in my classic Victoria sponge, once you’ve mastered, you can begin to experiment with multiple alternatives.
Gluten free rocky road? Gluten free millionaire’s shortbread? Gluten free shortbread crumble? This simple recipe for gluten free shortbread will come in handy time and time again.
This recipe makes delicious, buttery, sugary shortbread. It uses my two go-to gluten free flours: ground rice and ground almonds, as well as xanthan gum to give the biscuits structure. You can read more about gluten free flour alternatives, and my go-to blend, in next weeks’ post.
The biscuits have a tendency to go a little soft in the middle. A few tips I’ve found to combat this include:
- Bake them as individual biscuits. I first attempted this in a traditional single, circular biscuit, cut into 8 wedges, but the middle was much softer than the edges. Baking as single biscuits fixes this.
- Allow them to cool completely before eating. The biscuits feel quite soft when they first come from the oven, but they harden up when they cool down.
- Store them in an airtight container, to avoid any softening over a few days (if they’re likely to last that long in your house).
If you follow these tips, your gluten free biscuits will keep their crunch.
- 80 g Golden Caster Sugar
- 150 g Butter (unsalted)
- 125 g Ground Rice
- 90 g Ground Almonds
- 1.5 tsp. Xanthan Gum
- 0.25 tsp. Salt
First, preheat the oven to 190°C (375°F approx.).
Then, beat the butter, sugar, and vanilla together with an electric hand whisk.
Sift in the ground rice and almonds, and the xanthan gum and salt, then mix and knead into a dough.
Divide the dough into 8 biscuits and form into rectangles on a lined baking tray.
Prick each biscuit with a fork, then bake in the oven for 20 minutes.
Remove the shortbread from the oven when golden brown, transfer to a wire rack, and allow to cool & harden completely before eating.
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here
Visit my full shop here, to stock up on gluten free baking essentials.
I’ve been gluten free since 2014 and, gutted with the lack of truly awesome gluten free cake, I’ve been developing recipes for better gluten free bakes ever since.
Now I share recipes, tips + ideas for gluten free cake lovers here on bakeandbehappy.com. What I do isn’t ‘gluten free baking’. Its just great baking. Without gluten.