Gluten-Free or Wheat Shortbread

Gluten-Free or Wheat Shortbread
Prep time
Cook time
Total time
This recipe is from the February 2009 issue of Foods Matter.
Serves: 12 BISCUITS
  • 2 ounces dairy-free margarine
  • 2-1/2 ounces pale muscovado sugar
  • 2 ounces polenta or coarse corn meal or 2 ounces ground almonds (use cornmeal for nut-free)
  • 4o ounces plain wheat flour or gluten/wheat-free plain flour
  • grated rind 1 lemon
  1. Heat the oven to 325ºF.
  2. Beat the butter or spread with the sugar until soft and light. Add the polenta or almonds, the flour and the lemon rind and mix them lightly with your fingers. Press out into the bottom of a baking tray, approximately 2cm deep.
  3. Bake for 25 minutes then remove and cut into biscuit shapes. Return to the oven for a further 5–10 minutes then cool before re-cutting and removing carefully with a spatula.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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