Kai’s Gluten Free Shortbread (GF, EF, DF)

 

Yum! Can I have some more shortbread please?

Gluten free ShortbreadThis was my non-allergic five year old’s response after he devoured the first gluten free shortbread I gave him. Success!

I was the lucky one to try the first ‘bikkie’ from my new creation that I thought would be a lovely ‘buttery’ cookie. But I could not call them a cookie, or a biscuit. They were much too mouthwateringly good to simply be called a biscuit! This was SHORTBREAD. Gluten free shortbread! With no butter! But it was oh so buttery!

After my fussy five year old’s approval, my next taste tester was my shortbread addict husband. I’m talking a shortbread addict that loves wheat and butter. I asked if he would like to try one of these ‘bikkies’. Eagerly grabbing one (no need to twist his arm when it comes to trying my new gluten free creations) and scoffing it down, I awaited his response.  “Wow. It’s shortbread. That’s really good. How did you make that? Is it safe for Kai? Let me get my cup of tea. Can I have some more?”

Of course there is no need to ask Kai if he likes them. Let’s just say I made another two batches so Kai and I could enjoy some at home, my husband could have a stash at work and my five year old could take some to school.

Oh and little did they know that I packed these sweet treats with nutrition-bursting teff – a seed full of minerals, vitamins, protein and dietary fibre. Another win for me.

If you have a Thermomix or similar food processor that can mill whole grains and seeds, use this recipe: Kai’s Gluten Free Shortbread (GF, EF, DF) – Thermomix or food processor method.

For the hand mix method, try this one using flours: Kai’s Gluten Free Shortbread (GF, EF, DF) – Hand mixer method.

 

Kai’s Gluten Free Shortbread (GF EF DF) – Thermomix or food processor method

Prep time 3 minutes
Cook time 10 minutes
Total time 13 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
Kai's Gluten Free Shortbread will simply melt in your mouth. With that gorgeous soft crumble and slight sweetness you will be asking for more.

Ingredients

Dry ingredients

  • 50g (1.8oz) Brown rice
  • 1/2 teaspoon Stevia (Optional)
  • 60g (2.1oz) Teff flour
  • 50g (1.8oz) Tapioca flour (starch)
  • 50g (1.8oz) Potato starch or 40g (1.4oz) Corn starch
  • 40g (1.4oz) Coconut flour
  • 1 teaspoon Cream of tartar
  • 1/2 teaspoon Bicarbonate of soda

Wet ingredients

  • 1 Vanilla bean, seeds
  • 130g (4.6oz) Dairy free margarine/shortening
  • 100g (3.5oz) 100% pure Maple syrup / honey / rice malt syrup

Directions

Step 1. Preheat oven to 180ºC (350F) fan forced.
Step 2. Place the brown rice and stevia into the Thermomix (TM) bowl and mill for one minute, speed 9.
Step 3. Add the remaining dry ingredients to the TM bowl and mix for 10 seconds, speed 5. Set aside.
Step 4. Insert the butterfly attachment into the empty TM bowl and add the wet ingredients. (Scrape the seeds out of one vanilla bean). Blend the margarine, syrup and vanilla bean seeds for 40 seconds to one minute, at speed 3, until creamy in texture and colour.
Step 5. Once creamed, keep the TM at speed 3 with the butterfly attached and gradually add the dry mixture continuing to mix for around 15 seconds or until well combined.
Step 6. If you live in a hot climate, try refrigerating the batter for 20 minutes before rolling it out.
Step 7. For round shortbread, simply create small balls of batter in your palms and place on a sheet of baking paper on an oven tray. With three fingers press down on each ball to flatten.
Step 8. For shaped shortbread, lay a large sheet of baking paper on the bench and place the shortbread batter on top. Lay another piece of same sized baking paper on top of the batter. Using a rolling pin, roll out the batter between the baking paper sheets until flat at approximately half the thickness you would like your baked shortbread. I roll mine to about 0.5cm/0.2". Carefully peel back the top sheet of baking paper. Using a cookie cutter, cut shapes into the batter. Then using a flat knife carefully scrape under the shapes and lift them one by one onto a lined oven tray, trying not to use your fingers. If your batter is firm, you could also try lifting up the excess batter from around the shapes, rather than moving the shapes themselves. Repeat for excess batter.
Step 9. Bake the shortbread in the preheated oven for about 10 minutes, depending on the thickness of your batter. For a thicker biscuit, keep them in the oven for around 15 minutes. Be careful not to over bake. Keep the shortbread on the oven tray on the bench top until cool. The shortbread will still be a little soft when it first comes out of the oven and will become firm but crumbly - just like shortbread - once it has cooled.
Step 10. Grab your favourite hot drink, put your feet up and enjoy Kai's Gluten free Shortbread!

Note

If you would like a sweeter shortbread, increase the stevia to 1 teaspoon and sprinkle white sugar on top before baking. MMMMmmmm.

Kai’s Gluten Free Shortbread (GF EF DF) – Hand mixer method

Prep time 8 minutes
Cook time 10 minutes
Total time 18 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
Kai's Gluten Free Shortbread will simply melt in your mouth. With that gorgeous soft crumble and slight sweetness you will be asking for more.

Ingredients

Dry ingredients

  • 60g (2.1oz) Teff flour
  • 50g (1.8oz) Brown rice flour
  • 50g (1.8oz) Tapioca flour (starch)
  • 50g (1.8oz) Potato starch or 40g (1.4oz) Corn starch
  • 40g (1.4oz) Coconut flour
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Bicarbonate of soda
  • 1/2 teaspoon Stevia (Optional)

Wet ingredients

  • 1 Vanilla bean, seeds
  • 130g (4.6oz) Dairy free margarine/shortening (Cold)
  • 100g (3.5oz) 100% pure Maple syrup / honey / rice malt syrup

Directions

Step 1. Preheat oven to 180ºC (350F) fan forced.
Step 2. Mix all dry ingredients and set aside.
Step 3. Scrape out the seeds of the vanilla bean and add to a separate bowl. Using a hand mixer, beat the vanilla seeds, shortening, and syrup until creamy.
Step 4. Gradually add the dry mixture to the syrup mixture stirring until well combined.
Step 5. If you live in a hot climate, try refrigerating the batter for 20 minutes before rolling it out.
Step 6. For round shortbread, simply create small balls of batter in your palms and place on a sheet of baking paper on an oven tray. With three fingers press down on each ball to flatten.
Step 7. For shaped shortbread, lay a large sheet of baking paper on the bench and place the shortbread batter on top. Lay another piece of same sized baking paper on top of the batter. Using a rolling pin, roll out the batter between the baking paper sheets until flat at approximately half the thickness you would like your baked shortbread. I roll mine to about 0.5cm/0.2". Carefully peel back the top sheet of baking paper. Using a cookie cutter, cut shapes into the batter. Then using a flat knife carefully scrape under the shapes and lift them one by one onto a lined oven tray, trying not to use your fingers. If your batter is firm, you could also try lifting up the excess batter from around the shapes, rather than moving the shapes themselves. Repeat for excess batter.
Step 8. Bake the shortbread in the preheated oven for about 10 minutes, depending on the thickness of your batter. For a thicker biscuit, keep them in the oven for around 15 minutes. Be careful not to over bake. Keep the shortbread on the oven tray on the bench top until cool. The shortbread will still be a little soft when it first comes out of the oven and will become firm but crumbly - just like shortbread - once it has cooled.
Step 9. Grab your favourite hot drink, put your feet up and enjoy Kai's Gluten free Shortbread!

Note

If you would like a sweeter shortbread, increase the stevia to 1 teaspoon and sprinkle white sugar on top before baking. MMMMmmmm.

August 6, 2014 Permalink
Categories: Recipes Tags: , , , , , , , , ,

2 Responses to Kai’s Gluten Free Shortbread (GF, EF, DF)

  1. Jo says:

    Looks awesome – can’t wait to try this! Will my regular health food shop have teff (haven’t seen it before so wondering if it’s something I might need to order in)?

    • Thank your for comment Jo. Yes, I bought Bob’s Red Mill Teff Flour from my local health food store. It is a popular gluten free flour in the US and I’m so glad to finally see it on the shelves here in Oz. You could also buy it online. It is my new favourite gf flour. Great flavour and soft texture. Enjoy.

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