The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love this Buttery Gluten Free Shortbread
Since gluten-free baking can feel like maneuvering through a minefield, this shortbread recipe is your safe haven — it’s ridiculously simple and delivers that perfect buttery crumb every single time.
I’m talking about shortbread that actually tastes like shortbread, not some sad cardboard substitute. The texture hits that sweet spot between tender and sturdy, with just enough bite to make you reach for another piece.
Plus, you don’t need any fancy ingredients or complicated techniques. Just cream, mix, roll, and bake. It’s honestly foolproof, which makes my gluten-free heart very happy.
Ingredients for Buttery Gluten Free Shortbread
The beauty of this shortbread lies in its simplicity — just a handful of pantry staples that come together to create something absolutely magical. You’re not hunting down exotic ingredients or making three trips to specialty stores. Most of these items are probably already hanging out in your kitchen right now.
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup + 2 tbsp (125g) white sugar
- 1 tsp vanilla extract
- 2 1/3 cups (330g) gluten free all-purpose flour blend
- 2 tbsp (16g) cornstarch or potato starch
- 1/2 tsp xanthan gum
- Coarse sugar for sprinkling (optional)
The room temperature butter is essential here — cold butter will fight you, and melted butter changes the whole texture game. I always pull mine out about an hour before baking, or give it a few gentle seconds in the microwave if I’m feeling impatient.
For the gluten-free flour blend, stick with a good quality all-purpose mix that already contains multiple flours. The cornstarch adds that tender, melt-in-your-mouth quality that makes shortbread so addictive, while xanthan gum gives structure without the chewiness.
If your flour blend already contains xanthan gum, skip the extra half teaspoon or you’ll end up with gummy shortbread. Nobody wants that.
How to Make this Buttery Gluten Free Shortbread
Start by preheating your oven to 300°F (150°C) — yes, that’s lower than you might expect, but trust the process.
Grab your 1 cup (227g) of room temperature butter and 1/2 cup + 2 tbsp (125g) of white sugar, then cream them together until the mixture looks smooth and pale.
I like to use my stand mixer for this, but a hand mixer works perfectly fine too. A professional stand mixer can really elevate your baking by making the creaming process more efficient and consistent. Once that’s looking good, mix in 1 tsp of vanilla extract.
In a separate bowl, whisk together your 2 1/3 cups (330g) of gluten-free all-purpose flour blend, 2 tbsp (16g) of cornstarch or potato starch, and 1/2 tsp of xanthan gum.
This little whisking step prevents clumps and guarantees everything gets distributed evenly — skip it at your own peril.
Gradually add your flour mixture to the butter mixture, mixing just until everything comes together into a cohesive dough.
Don’t overthink this step; the dough should hold together when pressed but won’t be as smooth as regular wheat-based dough.
Form it into a flat disc and pop it in the fridge for about 10 minutes.
This brief chill firms things up and makes your life so much easier when it comes to rolling and cutting.
Roll the dough out on parchment paper to about 1-inch thickness — I always use the parchment because gluten-free dough can be a bit sticky and stubborn.
Cut your dough into wedges or whatever shapes make you happy, then use a fork to prick each piece a few times.
This prevents puffing and gives you that classic shortbread look.
Sprinkle with coarse sugar if you’re feeling fancy, then slide everything into your preheated oven.
Bake for 45-55 minutes until the edges turn a lovely golden color.
The centers might still look pale, and that’s exactly what you want.
Let them cool completely on the pan before moving them — warm gluten-free shortbread has a tendency to crumble, but once cooled, it’s perfectly sturdy and buttery.
Substitutions & Variations
Once you’ve mastered the basic recipe, you’ll probably want to play around with different flavors and dietary needs — and honestly, shortbread is practically begging for customization.
I love adding lemon zest or orange zest directly to the dough for citrusy brightness. Chocolate chips work beautifully too, though mini ones distribute better than regular-sized.
For dairy-free versions, vegan butter substitutes surprisingly well — just make sure it’s room temperature like regular butter.
You can swap vanilla for almond extract, but use half the amount since it’s stronger.
Lavender, rosemary, or cardamom create sophisticated twists worth trying.
What to Serve with Buttery Gluten Free Shortbread
While shortbread’s buttery richness stands beautifully on its own, pairing it thoughtfully can turn a simple cookie into something really special.
I love dunking these wedges into hot tea or coffee — the butter melts slightly, creating this perfect soggy-crispy contrast. Fresh berries work magic here too, cutting through all that richness with bright acidity.
A dollop of lemon curd or jam makes it feel fancy without trying too hard. For dessert, crumble shortbread over vanilla ice cream or use pieces as a crust base.
Sometimes simple is exactly what you need.
Final Thoughts
After testing dozens of gluten-free flour blends and tweaking ratios until my kitchen counter looked like a flour bomb went off, I can honestly say this shortbread recipe delivers everything you want from the classic version.
The buttery richness, that perfect crumbly texture, and melt-in-your-mouth quality — it’s all here. No weird aftertastes or sandy textures that plague so many gluten-free baked goods.
I’m genuinely excited for you to try this one. Trust the process, don’t skip the chilling step, and prepare yourself for shortbread that’ll make everyone forget it’s gluten-free.
Pure buttery magic.
