Monday, June 15, 2009

Gluten-free Shortbread

I love to make shortbread. I have an amazing recipe that results in a wonderfully buttery, sweet shortbread. Unfortunately, a dear friend of mine is on a no-gluten, no-potato-starch diet. So I am trying to make shortbread with a gluten-free flour. Unfortunately, the no-potato-starch aspect of the diet has made finding a gluten-free flour difficult as potato starch is a good protein replacement.

Bob's Red Mill has come to my rescue! They make a biscuit and baking mix that is free of both gluten and potato starch.

Gluten-free Shortbread

4 cups gluten-free flour
1-1/4 cups confectioner's or caster sugar
1/4 teaspoon of salt
1 pound of unsalted butter

Preheat oven to 325°F (162°C).

Cream the sugar and butter together until light and creamy. Add the flour and salt and knead until combined.

Place in baking pan. The dough should not be more than 1/2 inch thick. I use two round (8-inch and 10-inch) springform pans. Bake for 20-25 minutes.

Decorate if desired. I have been known to use decorator gels and/or colored sugar.

This was a little gritty and dry immediately after baking. The soy flour was definitely there in flavor, but was not overpowering as I had feared.

I took the shortbread to a gaming night a couple of nights later. The moisture levels in the shortbread had equalized nicely. While it was a little more crumbly than I prefer, it was no longer as dry and gritty as it was right after it was baked. And the shortbread tasted better than when it was first out of the oven. I think I want to increase the fat and sugar a little. I want the shortbread a little moister and sweeter, but for those who don't like overly sweet shortbread, this should be just about perfect.

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