Gluten Free Almond Shortbread
- 1/3 Cup Rice Flour
- 1/4 Cup Tapioca Flour
- 1/4 Cup Almond Flour
- 2 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 Almond Extract (Gluten Free)
Preheat oven to 325.
In a prep bowl whisk first 6 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. This will be a softer dough than the recipe above. I use a rubber spatula to ‘knead’ it into a ball.
Press dough into your shortbread mold, spreading evenly and handling dough as little as possible.
Bake on the lower rack in 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 General Instructions. Cut while warm.
Gluten free shortbread will improve greatly if stored a day or two in a tin or gallon size Ziploc bag
I am working on a chocolate version, but I am not satisfied with the result yet. I will work on that a few more days I am out of the chocolate for now.
Cara Aileen (Guest Baker)
8 thoughts on “Gluten Free Almond Shortbread”
Thank you!!! for posting some gluten-free recipes to use in your pans. I can’t wait to try them in my tea shortbread pan.
A quick question…I see you post rice flour and sweet rice flour, what is the difference? Is the rice flour brown rice flour and the other white rice flour?
Blessings to you,
Cara Aileen writes:
“Sweet Rice flour is made from a different type of rice with a shorter grain and higher starch content than the regular rice flour. It changes the crumb a bit. The shortbread can be made without it and a few of my testers preferred it without. If taking the sweet rice flour out increase the potato flour to 1/4C and the rice flour to 1/2C. The rice flour can be either brown or white both will work however the white is prettier and the brown will have the slightly more robust flavor of the bran, I prefer the white. Happy Gluten Free Baking!”
Dear Cara Aileen,
Thanks for your info regarding the different rice flours and also for developing the gluten-free recipes. I look forward to the chocolate one you mentioned and any others you feel inspired to create in the future.
I belong to an Afternoon Tea group, but since having to go gluten-free, I’ve not been able to eat many/most of the foods. Now, thanks to you, I will be able to bring GF shortbread for myself and another GF lady.
I truly appreciate your efforts,
Dear Cara Aileen,
Would you please give more information on Potato Flour?
I found Ener-G Potato Starch Flour at the store and I also found Bob’s Red Mill Potato Starch unmodified. What is the proper potato flour to use and which brand do you recommend?
Just made the almond gluten-free shortbread. It was a bit crumbly or delicate, but it was delicious. The almond flavor did not hit strongly, but after swallowing, it lingered nicely. Will be making this again for my Afternoon Tea group. Had to force myself to not eat more than two pieces.
One typo…vanilla extract is listed in the directions, I’m sure you meant to type almond extract.
Thanks for another great gluten-free recipe.
I look forward to your chocolate one and any others you develop:)
I’m glad you liked it.
I recently purchased two shortbread stones at a local thrift store. Both of them seem to be in very goos condition but I have no idea where they’ve been and I’m sure theyre not clean. One is a Brown Bag mold and one is Hartstone. I don’t feel comfortable using them until I’ve cleaned them but, I don’t know what’s the proper way to clean a “thrift store” deal!
Thank you so much for your help!
We make the Brown Bag molds and they can be run thru your dishwasher to clean. We cannot speak to the other molds.
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