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.