Did someone say ‘healthy gluten-free shortbread’? We’ve all had that moment at one point or another, were we sitting down enjoying a hot cuppa and can’t help but feel like a little something yummy is missing…
This is when this recipe comes in handy, it is easy to make so if baking is not your forte don’t be afraid, our gluten-free shortbread will not let you down! Plus we’ve included a how-to video to make it even easier.
Let me start off by saying that a little treat here and there can do the soul good, but I’d recommend even a healthier recipe like this should be enjoyed in moderation. Always try to stick to fresh whole foods, as much a possible.
This healthy gluten-free shortbread consists of some great ingredients. For one it has our favourite – Cassava flour an incredible flour for gut health, due to it being a resistant starch.
The almond flour is a good source of healthy fats, and then the sweetener, we used erythritol this natural sweetener is gentle on the gut, unlike other sweeteners that may irritate the gut.
You can read more about these incredible foods in a recent article 26 Best Foods for Gut Health (+ 7 foods to avoid).
You can get the erythritol in powder form which makes a great alternative icing sugar for buttercreams and of course shortbread…
Here are the simple steps to baking this healthy gluten-free shortbread…
First, you need to start with the cubes of butter and powdered erythritol (you could use powdered xylitol too). Add these two ingredients to a bowl and use an electric mixer to beat it together until it becomes smooth and creamy, almost like a buttercream would look.
Once you are happy with how the texture looks you can begin to add the other ingredients…
Start with a ¼ cup of rice flour and ½ a cup of the gluten-free flour mix, add it to the butter mix and beat together until well combined. Repeat this until all the flour is incorporated into the mixture.
If the mixture seems too dry and crumbly you can add a splash of cold water. Just a dash at a time until the dough comes together and you are able to roll it into a ball. You don’t want your dough to be sticky.
Add the dough on to a surface lined with baking paper and dusted with gluten free flour, you can begin to roll out the dough to a rectangular shape, about 5mm think.
Transfer the sheet the dough on it straight on to a baking sheet and pop it in the fridge. This step is important as your dough needs to cold before you bake it. Leave the dough in the fridge for 1 hour or more until you are ready to use it.
Once it is ready, pop it straight into the oven from the fridge and bake until it reaches golden perfection.
Remove the tray from the oven and allow the shortbread to cool a little before slicing and moving them over to a cooling rack.
Once cooled, sit back, relax and enjoy a melt-in-your-mouth gluten-free shortbread with your favourite hot cuppa. Enjoy!Print
200 grams salted butter, room temperature and cubed
½ cup erythritol or xylitol icing sugar (powdered)
1 ¾ cups all Purpose gluten free flour (or try our mix – 1 cup of almond flour, ½ cup cassava flour, ¼ cup coconut flour)
¼ cup white rice flour
- Add the butter to a large bowl along with the icing sugar. Using an electric hand beater, beat the mixture until all the sugar has been dissolved and the mixture has turned light and creamy.
- Add in the ¼ cup of rice flour and ½ a cup of the gluten free flour mix at a time and beat thoroughly to combine.
- It may become a little bit harder to work with, this is normal. Now add the rest of the gluten free mix, be sure that it is mixed in well. The dough should come into a ball at this stage. If it is still way to dry a crumbly add a splash of cold water (just a dash though, your dough needs to be firm.)
- Once your dough comes together to form a ball, move it to a large piece of greaseproof paper. Sprinkle a tiny bit of flour over the top and roll out to approximately 5mm thick, turning it over gently as you go. Slide the whole lot onto a baking tray and prick the dough all over using a fork, then pop straight into the fridge for 1 hour to chill.
- Whenever you’re ready to bake the shortbread heat your oven to 180ºC and transfer the cookie tray straight from the fridge to the oven and bake for 10 minutes or until the edge of your shortbread very lightly starts to turn brown.
- Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.
- Enjoy with a hot cup of herbal tea.
- Calories: 155
- Sugar: 0.1g
- Sodium: 5%
- Fat: 12.4g
- Saturated Fat: 7.2g
- Carbohydrates: 10.5g
- Fiber: 2.9g
- Protein: 1.4g