Maple Pecan Shortbread GF

This is quickly made up in the food processor.


1 c pecans
1 c gluten-free quick oats
1 c GEM flour
1/4 c brown sugar
1/2 tsp baking powder
1/2 tsp guar gum
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 c soft butter
2 tsp vanilla extract
1/2 tsp almond extract
1/4 c maple syrup

1. Preheat oven to 300F. Lightly grease 9-x9-inch pan.
2. Place pecans in food processor and pulse to coarsely chop. Set aside 1/4 cup.
3. Add oats to food processor and process until finely ground. Add the GEMS flour, brown sugar, baking powder, guar gum, salt and cinnamon and pulse to mix.
4. Add butter, vanilla and almond extract and pulse to mix. Continuing to pulse slowly, add maple syrup to form a soft ball.
5. Add reserved nuts and work with fingers to combine.
6. Press mixture into prepared pan and bake for 30 minutes. Cover if necessary, as the fat content in the nuts may cause over-browning.
7. Cool completely before cutting.

Yield: 24 bars.

Source: gems of gluten-free baking, p.114, by wendy turnbull

Scottish Shortbread GF

This gluten-free version is as delicious as the real thing!


1 1/4 c finely ground brown rice flour
1/4 c corn flour (not cornstarch)
1/2 c butter
1/2 c brown sugar
1/4 tsp salt

1. Preheat oven to 300F. Have ungreased 8-x 8-inch pan ready.
2. In food processor combine brown rice flour, corn flour, butter, brown sugar, and salt. Pulse until mixture is crumbly.
3. Press firmly into ungreased pan.
4. There is less chance of breakage when you score the shortbread before it is baked. Score shortbread 1/8 inch deep, six rows across and three rows down.
5. Using the tip of fork tines poke three evenly spaced indentations in each rectangle. Bake 25 minutes.
6. Cool completely before cutting.

Yield: 18 bars

Source: Gems of Gluten-free baking, p.115, Wendy Turnbull

Picture source: Tumblr

Note: Easily swap this recipe to vegan by using a Vegan butter.

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• Prep time: 10 minutes
• |
• Cook time: 10 minutes
• |
• Total time: 20 minutes
• |
• Servings: 1

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