Gluten-Free Shortbread
I love shortbread. I have Scottish ancestors. How can I not like it?!
I came up with this tasty, gluten-free recipe.
10 Tbsp softened butter (1 1/4 sticks)
1/3 cup sugar
1/4 tsp salt
1/4 cup tapioca flour
1/4 cup brown rice flour
1 cup oat flour
Beat the butter, sugar and salt on medium speed until very fluffy. Stir in the tapioca, rice and oat flours. Knead until well blended and smooth. Firmly press the dough into a 8 x 8-inch baking pan. Bake at 300 degrees for approximately 45 minutes, until pale gold. Remove pan and cut almost through the dough to form bars. If desired, sprinkle with 1 to 2 tsps sugar. Let stand until completely cool. Gently retrace cuts and separate into bars.
I came up with this tasty, gluten-free recipe.
10 Tbsp softened butter (1 1/4 sticks)
1/3 cup sugar
1/4 tsp salt
1/4 cup tapioca flour
1/4 cup brown rice flour
1 cup oat flour
Beat the butter, sugar and salt on medium speed until very fluffy. Stir in the tapioca, rice and oat flours. Knead until well blended and smooth. Firmly press the dough into a 8 x 8-inch baking pan. Bake at 300 degrees for approximately 45 minutes, until pale gold. Remove pan and cut almost through the dough to form bars. If desired, sprinkle with 1 to 2 tsps sugar. Let stand until completely cool. Gently retrace cuts and separate into bars.
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