dairy free egg free nut free vegan gluten free
Gluten-free! What a minefield. The growing interest in the allergy-friendly baking section at Elwood Market meant that sooner rather than later, I had to cater for our coeliac friends. I'll admit to feeling a bit apprehensive. Apparently gluten works in mysterious ways so while one substitution can work perfectly in a recipe, it will fail dismally in another. Luckily shortbread is practically gluten-free anyway....so this turned out very nicely without much effort. Phew!
1/2 cup maize cornflour (some cornflours are wheaten so check ingredients)
1/2 cup pure icing sugar
1 cup rice flour
180g dairy-free margarine, chopped
Sift the cornflour, icing sugar and rice flour together. Add chopped margarine, and mix with hands until a soft dough forms. Chill for 1 hour.
Preheat oven to 180 C and line two baking trays. Roll out dough to 5mm thick, sprinkling lightly with cornflour (it's quite a wet mixture, so I also rolled out onto baking paper to prevent it sticking to the board). Cut into desired shapes and bake for approximately 10 minutes. Allow to cool completely before storing.
Thanks so much for your shortbread recipe, look forward to trying this weekend. It is cooking baking weekend and really struggle to find just the right recipes for all the family.
ReplyDeleteI came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this corn flour widget at the end of this post so we could add you in our list of food bloggers who blogged about corn flour,Thanks!
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