From Cara Aileen (Guest Baker):
I have really enjoyed creating these recipes! What an adventure, and to know they will be used with my favorite pans is pretty cool! I have given instructions as to how I have always made my shortbread, even before going gluten free. I do not recommend trying any other type of mixer except a paddle type. It must be watched, and each step should be mixed only enough to blend well, taking care not to over-mix or to handle the dough excessively. I also keep my butter still very cool. I feel certain the original hand mixing method would work well also, with the added step of whisking the flour blend prior to mixing it in. All of the flours are from Bob’s Red Mill.
Gluten Free Shortbread
- 1/3 Cup Rice Flour
- 1/3 Cup Tapioca Flour
- 3 Tablespoons Potato Flour (not starch)
- 2 Tablespoons Sweet Rice Flour
- 1/8 teaspoon Salt
- 1/2 Cup Unsalted Butter, softened but preferably still cool
- 1/2 Cup Powdered Sugar
- 1 teaspoon Vanilla (Gluten Free)
Preheat oven to 325.
In a prep bowl whisk first 5 ingredients together to blend well.
Cream butter, sugar and vanilla at a medium speed just till mixed, using a professional type stand mixer with a paddle (I use a Kitchen Aid)
Add flour blend and mix on medium low, (setting 2 or 4) until the dough holds together. ‘Knead’ lightly to form a ball.
Press dough into your shortbread mold spreading evenly and handling dough as little as possible.
Bake on the bottom shelf of your oven at 325 for 30 minutes. Shortbread will be evenly golden brown across the surface.
Cool 10 – 15 minutes then loosen up the edges with a table knife before turning out onto a wooden board as described in the regular instructions. Cut while warm.
Gluten free shortbread will improve greatly if stored a day or two in a tin or gallon size Ziploc bag