Gluten-Free Lemon Shortbread. Add the zest of one lemon and one teaspoon of lemon extract to the dough.

Salt. Use fine (table) salt. It blends easily and evenly into the dough. If you only have flaky Kosher salt in the house, increase the salt to 1 ½ teaspoons. Do you have to avoid or reduce gluten in your diet? Thankfully, that does not mean you have to wave goodbye to your Walkers Shortbread. Our award winning Gluten Free range has a selection of tasty shortbread favourites, made 100% gluten free. But what is gluten?In short, gluten is the protein found in the grains wheat, rye and barley. It adds elasticity and strength, and is key to holding food together. Biscuits, cakes and bread normally have high gluten content, as they are made from wheat or sometimes rye and barley. Our modern diets have a high proportion of processed wheat products, and we consume more and more gluten. Many individuals have a sensitivity to gluten, and benefit from reducing their overall consumption. Some people have an allergy to gluten, which is a condition called coeliac disease. Gluten-free shortbread dough mixed in a stand mixer comes together differently than if mixed with a handheld mixer. Baker’s Note: How to Make Gluten-Free Shortbread Dough with a Handheld Mixer. Some classic recipes for shortbread contain rice flour. This means the texture of a gluten-free shortbread cookie is very similar to its wheat counterpart. It’s crisp and delicate. Use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, whisk ¼ teaspoon into the flour before using.

You can make the dough ahead and store it, tightly wrapped in plastic wrap, for up to one week in the refrigerator, or 2 months in the freezer. We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchenand makes sure that each and every recipe works. We base our recipes on the lab test results of ingredients from Monash University and FODMAP Friendly that are available at the time of initial publication. You can use any of the lab tested findings, new or older, from either Monash University or FODMAP Friendly as a baseline from which to begin to explore your relationship with FODMAPs, which will be unique.

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Their classic shortbread contains: “Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (31%), sugar, salt”. Founded in 1898 by Joseph Walker in the small village of Aberlour, the company remains family-owned and operated to this day, with Joseph's grandchildren and great-grandchildren carrying on his legacy of fine baking.

If you squeeze the dough and it doesn’t hold its shape, add one teaspoon of water. After you add the water, the dough still might appear crumbly. That’s fine. Give it a squeeze. It should come together. Their Gluten-Free version contains: “Flour blend (rice, potato starch, maize stabiliser: xanthan gum), butter (milk) (29%), sugar, salt”. Gluten-Free Chocolate Chip Shortbread. Replace the granulated sugar with half granulated sugar and half light brown sugar. Add 6 ounces, about one cup, of chocolate chips or chopped dark chocolate.

Manufacturer Description: “Our classic pure butter Gluten Free shortbread rounds offer a crumbly “melt in your mouth” texture – delicious. May also contain nuts. Store in a cool dry place. Suitable for vegetarians and Kosher OUD certified.” Our Take on The Product Walker's Gluten Free Shortbread range, certified by Coeliac UK, now comprises of three indulgent Walker’s classics: Shortbread Rounds, Chocolate Chip Shortbread and Ginger & Lemon Shortbread. I liked them! They didn’t seem as buttery as their classic version and also seemed a tad less sweet, which was actually a bonus in my book. I have received my first box and have tried both types and they are delicious, I think Walkers has got it exactly right. Biscuits can sometimes be too hard or too sugary, these are perfect.” Aenne Meredith, September 2014.

Give it a squeeze. If your dough looks crumbly but easily holds together when squeezed, press it into ball with your hands or a sturdy spatula. Some mixers aren’t strong enoughIf you’re using a handheld mixer and you notice the dough is sandy or crumbly, stop the mixer. Give the dough a squeeze. If it easily holds its shape, stop using the mixer. Press the dough into a ball with your hands or a rubber spatula. I do this right in the mixing bowl. You can also turn the dough onto a lightly floured counter and knead it a few times. When I saw that Walkers have come up with a gluten-free version of their famous shortbread, I was intrigued. They have always made a quality product and I wanted to see if Walkers Gluten-Free Shortbread was up to snuff. Since the basic recipe is so simple, it welcomes variations. I’ve included a few of my favorites but feel free to play around with this recipe. Key Ingredients. We also have an exotic Gluten Free Ginger & Lemon Shortbread which also won a gold star at the Great Taste Awards. This lovely blend of warm and spicy stem ginger, with a tangy finish of lemon, all combined within crumbly all-butter gluten free shortbread is a treat for anyone who wants a little more flavour in their shortbread. It’s lovely with a herbal tea, and just as well with a normal cuppa too!