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A better shortbread recipe…and still gluten free

August 7, 2013

The specks are where I didn't mill my rapadura long enough

The specks show that I didn’t mill my rapadura long enough

In my last post about shortbread, my endeavour to create a good gluten-free recipe resulted in a good but overly complicated biscuit.

It was like I tried too hard.

It has annoyed me since, and so I thought I would pare it back and stick to the basics. A short bread is typically flour and fat and heat. So that’s what I did: add flour & butter & heat! I used predominantly rice flour as I like the grittiness and I also used rapadura sugar – you just can’t get a crunch with sugar-free here. Tell me what you think….

Shortbread ready for the oven

Shortbread ready for the oven

150g brown rice
50g tapioca flour
55g corn flour (maize)
200g cold butter
100g rapadura sugar
1/4 teas baking powder
1/4 teas xanthum gum
dash vanilla extract or oil
Mill the rice on SP 10 for 1 minute and add the dry ingredients, except for the sugar and mix on SP 5 for 5 seconds to combine. Set aside.
Mill the sugar on SP 9 for 10 seconds. Add the butter and mix on SP6 for 10 seconds until crumbly. Add the vanilla and insert the butterfly and mix on SP 4 for 50 seconds until whipped & smooth.
Return the dry ingredients to the TM and mix on SP 7 until just combined to a soft crumble. Turn out onto a bread mat and roll to 8mm thick. Cut into rounds and place on a tray and refrigerate for 10 minutes. Bake in a 170ºC oven until just golden brown.
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