Comments on: How to Make the Best Gluten-Free Shortbread

By: Deb H

Deb H — Sat, 06 Jan 2024 09:45:46 +0000

Made this recipe at 172ft altitude down in New Zealand using Nz Butter (which is pretty close to the Irish butter I used to buy at wegmans in the USA). I used the Yummly ingredients list with white rice flour, mochiko sweet rice flour, cornstarch, xanthan gum and baking powder- you have different ingredients listed on this glutenfreebaking.com website but the Yummly website links to this recipe so it is meant to be used with these instructions. The butter was tiny but warm at room temp so I put in fridge for 10 mins, it’s summer here, I used raw sugar granulated, dough crumbled and used fingers to work the butter through, then pressed into a 9 x13 inch tree glass dish, about 1/4 inch thick- I cut the fingers of shortbread shape I wanted, pricked with fork and cooked at 162°C which is 325°F for 35 mins, wasn’t long enough for the very slightly thicker parts so needed another 10-12 mins longer. Left in pan to cool. Came out of dish carefully, a couple have broken in half but most have stayed complete, has passed hubby and children 6 and 8 yrs old tested and a gluten eating grandfather. Thank you for this recipe. I had all the ingredients so that is helpful you were so specific with the flours- it’s hard to find decent gf flour mixes/blends in other countries that do what you want them to do, so I have found it’s easier to just get the basic flours separately and blend myself. They have come out very well and I will be making more in the pan. They’re not too sweet and melt in the mouth. It’s seems the xanthan gum might be best to combat any melted messes- that’s what other gf recipes use too. These should be eaten pretty quickly so no worries about storing them. Thank you.🙏🏼

By: Diane B

Diane B — Wed, 03 Jan 2024 00:07:18 +0000

In reply to Katherine Lambertson.

I made these with King Arthurs measure for measure gluten free flour and light brown sugar. I weighed the flour. They turned out very well. Thank you- it’s been challenging to switch to gluten free baking. I will make this recipe again.

By: Gill L.

Gill L. — Sun, 31 Dec 2023 16:44:37 +0000

Wow, a lot of firsts with this recipe. First, I made shortbread cookies for the first time. Second, I made Gluten Free cookies of any kind for the first time. Third, I made roll and slice cookies for the first time. Fourth, I weighed all my ingredients instead of using measuring cups for the first time. These cookies are AMAZING. My GF daughter was missing our traditional Not Yo Mama’s Banana Pudding and found this recipe and asked if we could make these instead of using chessman cookies. They were BETTER! They have become my husband’s favorite. My GF sister couldn’t keep out of the jar at Christmas. They were PERFECT. Oh, I used Bob’s Redmill GF 1 to 1 baking flour. No issues, worked like a dream. And I sprinkled them with sugar prior to baking.

By: Kathy

Kathy — Sun, 31 Dec 2023 10:16:27 +0000

Loved this recipe. Made thick stars for a cookie Christmas tree and turned out beautifully. Thank you for sharing. K

By: Suzie

Suzie — Mon, 25 Dec 2023 20:41:56 +0000

I love this recipe. I used it when it wasn’t listed with Bob’s flour.

I’m trying to work out the rice flour, cornflour & sweet rice amounts.

I’m guessing from the comments & video that it’s
1 1/3 cups rice flour
1 cup cornflour &
1 cup sweet rice flour.

Thanks for your hard work Elizabeth, it’s much appreciated.

By: Elizabeth

Elizabeth — Wed, 20 Dec 2023 20:09:34 +0000

In reply to Katherine Lambertson. I'm sorry that happened. What gluten-free flour did you use?

By: Elizabeth

Elizabeth — Wed, 20 Dec 2023 20:07:06 +0000

In reply to Nope. Yes. If they baked faster, perhaps the cookies were rolled a thinner than 1/2-inch?

By: Nope

Nope — Sun, 17 Dec 2023 23:55:51 +0000

35 minutes??? At 325???

I should’ve known butter.
Cookies were disgusting and burnt.

By: Katherine Lambertson

Katherine Lambertson — Sat, 16 Dec 2023 18:17:57 +0000

I have made these twice this year and instead of getting shortbread I get sugar pancakes. I have tried refrigerating dough etc and the same result. I saw that in a note above there was Baking soda mentioned but the recipe doesn’t have that listed as an agreement?

By: Gillian

Gillian — Fri, 15 Dec 2023 21:15:21 +0000

Omg these cookies are sooo addictive!! I’ve made these twice in one week already (lol); the first time, I did the slice-and-bake method, and the second batch were cut-out cookies. Both versions turned out perfectly: crisp yet tender and oh-so delicious! I used King Arthur GF flour (which I weighed instead of measured & it worked like a dream), and I sprinkled a tiny bit of water (not even a tsp) into the cut-out cookie dough to make it a bit more pliable, though it wasn’t totally necessary.

I recently had to go gluten-free, and as a baker and pastry lover, it broke my heart. These cookies totally fulfilled my shortbread craving this holiday season, and even my gluten-tolerant friends and family were genuinely shocked to learn that these were gluten-free! Safe to say, these have become my new go-to GF replacement for shortbread and sugar cookies alike. Thank you for bringing delicious cookies back into my life that I can actually eat — it’s recipes like these that make me feel encouraged and hopeful again as a GF baker/newbie!