Gluten Free Shortbread Crust Recipes

GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD

Gluten Free Melt-In-Your-Mouth Shortbread image

Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough --- UPDATE from DreamoBway: "I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE(12/15/09) new use for cookies from ukichix -" I think this would work well as a GF crumb crust... bake 1 large cookie in a 8x8 pan, then "crumb" it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9x13 pan and baked for 30 mins (until golden on the edges), let cool - and "crumbed". Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts."

Provided by Nana Lee

Categories Dessert

Time 55m

Yield 24 cookies

Number Of Ingredients 4

Ingredients

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's)
1 cup rice flour
3/4 cup butter

Steps:

NOTE #1 - See the variation on the dough by Chef #1178009.
NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms. Refrigerate one hour.
Shape dough into 1" balls.
Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 50.9, Carbohydrate 10.2, Fiber 0.2, Sugar 2.5, Protein 0.5

GLUTEN FREE SHORTBREAD CRUST

Gluten Free Shortbread Crust image

I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.

Provided by 3RiversCook

Categories Dessert

Time 35m

Yield 1 9 inch pie, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup almond flour
1/4 cup sweet rice flour
1/4 cup rice flour
2 tablespoons cornstarch
1/4 cup powdered sugar
1 pinch salt
6 tablespoons butter, melted
1/4 teaspoon guar gum or 1/4 teaspoon xanthan gum

Steps:

In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
Press onto a pie plate.
Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.

Nutrition Facts : Calories 179.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 18, Fiber 0.3, Sugar 4.9, Protein 0.9

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