Gluten-Free Shortbread

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This gluten-free shortbread tastes like the real thing. Thick, buttery, Scottish-style bars that crumble just right. All you need are six pantry ingredients, one pan, and this recipe that I've been making for years

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Prep Time 10

Cook Time 35

Chilling Time 30

Total Time 1 15

Servings 12 servings

Metric - US Customary

Ingredients

▢ 1½ cups (210 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
▢ ¼ cup (32 g) cornstarch
▢ ½ teaspoon kosher salt
▢ 1 cup (226 g) unsalted butter - room temperature
▢ ½ cup (100 g) granulated sugar
▢ ½ tablespoon vanilla extract

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Instructions

Preheat your oven to 325°F (165°C). Line an 8x8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
Whisk together 1½ cups (210 g) gluten-free flour blend, ¼ cup (32 g) cornstarch, and ½ teaspoon kosher salt in a medium bowl. Set aside.
In a large bowl, cream 1 cup (226 g) unsalted butter and ½ cup (100 g) granulated sugar with an electric mixer on medium speed until smooth and light in color, about 2 to 3 minutes.
Mix in ½ tablespoon vanilla extract until combined.
Add the dry ingredients in two additions, mixing on low speed each time until no streaks of flour remain. The dough will look crumbly but should hold together when you pinch it.
Dump the dough into the prepared pan. Press into an even layer with your hands or a spatula, getting into the corners. Poke holes all over the surface with a fork.
Refrigerate for 20 to 30 minutes to let the butter firm up.
Bake the shortbread at 325°F (165°C) for 30 to 35 minutes, until the edges are lightly golden and the center is no longer shiny.
As soon as it comes out of the oven, score into 12 rectangles with a bench scraper or sharp knife. Do not wait for it to cool or it will crack.
Let the shortbread cool for 15 minutes.
Let cool in the pan for 15 minutes, then lift the whole slab out using the parchment overhang. Place on a cutting board and cut along the scored lines.
Let the shortbread cool completely before serving.

Notes

Flour: Tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which already contains xanthan gum. I haven't tested other blends so I can't guarantee the same results.
Storage: Airtight container at room temperature for up to a week. Freeze with parchment between layers for up to 3 months.

Nutrition