Go Back
+ servings
Print Recipe
5 from 8 votes

Buttery Gluten-Free Shortbread

This Gluten-Free Shortbread recipe is the melt in mouth buttery biscuit with a touch of crunch that you know and love. A classic Scottish recipe which uses oat flour, cornmeal and tapioca flour for a wonderful taste and texture with no xanthan gum.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Scottish
Servings: 8
Calories: 410kcal

Ingredients

  • 225 g unsalted butter
  • 100 g caster sugar
  • 1 teaspoon vanilla extract
  • 150 g oat flour
  • 125 g very fine white cornmeal
  • 50 g tapioca flour
  • ½ teaspoon salt

Instructions

  • Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4.
  • Line and grease a 20cm (8 inch round cake tin).
  • Beat the butter and sugar together for 3-4 minutes until light and creamy.
  • Add the vanilla extract and stir to combine.
  • Sift together the oat flour, cornmeal, tapioca flour and salt then add to the butter and sugar. Beat until it is fully incorporated.
  • Tip the dough into the baking tin and press into the tin using your hands.
  • Use a sharp knife to gently score four lines across the diagonal of the shortbread to mark out the intended slices.
  • Pierce the surface of the shortbread with the tines of a fork a couple of times to let the air escape.
  • Bake for 30 minutes until the top is just starting to turn golden.
  • Remove from oven then rest the shortbread for an hour in the tin before removing. Leave to cool completely on a cooling rack before cutting into wedges.

Video

Notes

Can’t have oat flour?

If oat flour is problematic for you then I recommend a slightly different flour combination. The recipe and ingredients list are exactly the same except remove the oat flour and tapioca flour. Instead use:
  • 175g almond flour
  • 150g very fine white cornmeal

Pro tips

  • Tip #1 Use good unsalted butter. This is the main taste of your shortbread so you need it to be the best you can find. Organic, unsalted butter direct from the farm if possible. You will notice the difference. (likewise with the vanilla extract)
  • Tip #2 If your scoring has disappeared during the bake then re-score lightly in its tin as soon as it comes out of the oven, be careful as it's very crumbly at this stage.
  • Tip #3 Leave the shortbread to cool completely before cutting. Otherwise it has a tendency to crumble. The shortbread will firm up as it cools.
I have included even more in depth tips and troubleshooting in the full post above.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.
READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 piece of shortbread, assuming the pie is cut into 8 servings (although these are generous slices of shortbread!!)

Nutrition

Calories: 410kcal | Carbohydrates: 42g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 153mg | Potassium: 146mg | Fiber: 3g | Sugar: 13g | Vitamin A: 705IU | Calcium: 19mg | Iron: 1.4mg