Gluten Free Wholegrain Shortbread (with vegan option)

dessert-wholegrain-gluten-free-short-bread

Gluten Free Shortbread
Sarah Maughan

½ cup butter  (vegan option – coconut oil – it will have a coconut flavour)
4 tbsp arrowroot starch
¼ cup raw cane sugar
2 cups brown rice flour – extra ½ cup depending on consistency and for rolling*
Add flavour of choice (see below)

*The consistency should feel a bit dry, but not crumbly. It should be able to form into a large round ball.

Flavours:
¼ cup chopped dried Cranberries sweetened with apple juice
Or ½ tbsp lemon zest and ¼ cup dried blueberries (FAVOURITE)
Or ¼ cup mini dark chocolate chips (ensure GF if necessary)
Or 1/8 cup mini chocolate chips (ensure GF if necessary) and 1/8 cup finely chopped or shaved hazelnuts
Or nothing, and maybe garnish with a chocolate chip (ensure GF if necessary)

Directions:
1. Combine butter, arrowroot starch and sugar – then work in rice flour with your hands (can be sticky so just add more flour or work with spoon or stand mixer)

2. Form into a ball, cover with saran wrap and refrigerate for 1 – 2 hours until cold.

3. Remove from fridge, and dust surface and roller with rice flour and cut into shapes – solid shapes like circles or squares work best. I find the most effective way to make these shortbread cookies is by using a silicone baking pan with tiny square cut outs. When cooked, just pop them out. Otherwise place on a baking sheet with parchment paper if you choose to roll and cut them out, and place in the fridge for at least 1 hour before baking to help prevent spreading.

4. Bake at 375F for 15 – 20 minutes until the edges look slightly browned.

 

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
Sign Up for Free Info

0 Comments

Trackbacks/Pingbacks

  1. Lemon Blueberry Muffins with Poppyseeds | Empower Your Body With Food - […] lemon blueberry or lemon poppyseed is my favourite baking combination ever. I make gluten-free shortbread with dried blueberries and…

Leave a Comment

Your email address will not be published. Required fields are marked *