Wheat Free Shortbread

Four ingredients. Thirty minutes. That’s all it takes to pull off a batch of crumbly, melt-in-your-mouth shortbread without a speck of wheat flour.

Rice flour and barley flour (or oat flour, if that’s your preference) create a delicate, sandy texture that’s surprisingly close to traditional shortbread. Rice syrup adds gentle sweetness without the heaviness of refined sugar.

Since there’s no butter or eggs in the mix, these also happen to be dairy-free and vegan. Roll them thin, cut them into whatever shapes you like, and bake until the edges just start to turn golden.

Kitchen Tips

• Roll the dough between two sheets of parchment to prevent sticking without adding extra flour
• Watch closely near the end of baking; these go from golden to overdone quickly with alternative flours
• For a richer flavor, use oat flour instead of barley and add a pinch of sea salt on top before baking