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Three Ingredient Gluten Free Shortbread.
Kelly Roenicke
Making your own gluten free shortbread bars couldn't be easier - it just takes three ingredients!
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from
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course
Dessert
Cuisine
Dairy Free, gluten free, vegan.
Servings
36
Calories
69
kcal
Ingredients
1x
2x
3x
▢
2
cups
gluten free flour blend
▢
1
cup
vegan buttery spread
cut into small pieces
▢
½
cup
organic cane sugar
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Instructions
Preheat the oven to 325 degrees. Line two
9x5 loaf pans
with
parchment paper
so that there is parchment hanging over the long sides of the pan.
In a large bowl, combine the gluten free flour blend and sugar.
Add buttery spread and cut in with a pastry cutter until the mixture looks like small crumbs.
Knead until smooth, and pat into the prepared loaf pans. Poke holes all over the top with a toothpick.
Bake at 325 for 25-30 minutes until golden brown. Cool in pans, then remove using the parchment paper to pull the shortbread out of the pans.
Once cool, cut into squares. They are quite rich, so I cut them into small squares, about 1×1 inches.
Notes
*I've made this with Bob's Red Mill 1-to-1 GF Flour as well as King Arthur Multi Purpose Flour Blend.
Nutrition
Calories:
69
kcal
Carbohydrates:
7
g
Fat:
4
g
Saturated Fat:
1
g
Sodium:
40
mg
Potassium:
1
mg
Sugar:
2
g
Vitamin A:
240
IU
Calcium:
4
mg
Iron:
0.2
mg
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