Gluten Free Melt-In-Your-Mouth Shortbread

"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.""
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Diana 2 photo by Diana 2
photo by funbaker photo by funbaker
Ready In:
24 cookies




  • NOTE #1 - See the variation on the dough by Chef #1178009.
  • 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.

Questions & Replies

  1. Can I double and make in cookie sheet and cut into rectangles?
  2. Have no confectioner sugar what to use Instead
  3. If these are gluten free, then why are you adding corn flakes to them. Corn flakes is not gluten free. I had to look this up just in case.
  4. I converted this recipe to weights. See below if you'd like them. I simply can't bake anymore without my scale. It truly ensures better outcomes. The only other I do differently is I use cold, straight from the fridge butter. I cut the butter into small cubes and add everything to my stand mixer. I leave it on the lowest setting and I walk away. When the sound changes, I have perfectly blended cookie dough, ready to roll and bake. No refrigeration necessary. Here are the weights if anyone is interested. 64 grams (1/2 cup) cornstarch 60 grams (1/2 cup) icing sugar 160 grams (1 cup) superfine rice flour 6 oz (3/4 cup) butter
  5. Can I use tapioca flour instead of rice flour?


  1. Love it! I have made this recipe multiple times. I recently have modified the recipe to 1/2 C Almond Flour, 1/2 C Rice Flour, 1/2 C Corn Starch, 1/2 Cup of butter. Due to the Almond flour you need less butter because of the fat content. I really like the nutty taste the almonds add to the mix. I did try the recipe with 1 C Almond flour for the rice/almond flour mix but it turned out too greasy in my opinion. I kept the original cooking time.
  2. This is the best shortbread I've ever made. I needed a gluten free crust for my cheesecake and this worked amazing. I just pressed the dough into the base of my springform pan and only baked the cookie for about 3/4 of the time (no browning at all), then poured the cheesecake filling on top and cooked that according to the instructions and it turned out amazing. Thanks for posting!!!
  3. I just baked these an hour ago, and I have to say damn they taste so good. I'm gluten intolerant and really love shortbread and was very excited to try this recipe (I had also baked KAF's version of GF shortbread few hours before baking these but their's is made of almond flour -- just to compare which I would like better). The only thing I have to comment is the dough was super crumbly that I had to add almost a TBSP of butter more in order for it to be cohesive. This is also after letting the dough set in a ball in plastic cling wrap for more than an hour. I followed the metric measurement so as to be more accurate, not sure if that was the cause of the crumbliness? This is the only reason I'm not giving 5 stars. Taste wise, it's definitely 5 stars worthy. Anyways, since I had no success trying to shape them, I pressed the dough into my 8"x4" loaf pan lined with plastic wrap, lifted it up, and gently cut into rectangles. If I'm not watching my weight, the whole batch would have gone in under 15 minutes (I only made a quarter batch so as not to sabotage my life LOL -- got 20 2" x 1" cookies). BTW I prefer these than the KAF's almond flour version, which is good but doesn't taste like traditional regular shortbread.
  4. I wish mine tasted as good as those looked. Oh! And held together. Both batches turned into a spread out, greasy blob that ended up running together. The taste was terrible! Not sure how or why mine were so bad, but these were horrendous enough for me to sign up and write a review.
  5. I had a bit of trouble with this recipe for some reason. I kept checking the ingredients to make sure I was measuring everything correct, but my cookies kept spreading out too much while baking. I finally added some more powdered sugar and cornstarch and that seemed to help. It could just be a difference in how I measure my ingredients - wish there was a weight (i.e. oz. or grams) for each! I made one of the variations - I rolled in walnuts and added a thumbprint with strawberry jam. Delish!


  1. Substituted arrowroot for cornstarch and Namaste flour blend for rice flour.
  2. Yummy!!! My sons allergic to eggs so i tried these for him. I thought i needed to make them more kid friendly so i dipped them in melted chocolate!! They were devine!! He also is allergic to corn so i used arrowroot powder instead of corn starch and used brown rice flour, they turned out great!! Thank you!


<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=;</p>
View Full Profile

Find More Recipes