Walkers Shortbread Gluten Free Rounds, Traditional Pure Butter Scottish Recipe. 30g (Pack of 60)

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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 enough Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – 900+ and counting. Have questions about a recipe, or did you make a recipe? We’d love to see it. 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? 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. 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.

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.If 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. Please note – Deliveries cannot be made on Saturdays, Sundays or public holidays in the country or region of destination.

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. All of the gluten free shortbreads from Walkers are certified by the UK Coeliac Society, and marked with the easily recognisable Crossed Grain symbol. This symbol is internationally known and trusted by consumers, and signifies that our products meet the strict criteria for gluten-free and coeliac-friendly products. Every shortbread has less than 20 parts per million of gluten, and we test every single batch to make sure they comply with this standard. This way you know that when you buy Walkers Gluten Free Shortbread online or in the shops, you can enjoy them safely. Shortbread dough can look incredibly crumbly and refuse to come together when you use a handheld mixer. This happens because of the shape of the beaters and the power of the mixer. In fact, if you’re using a handheld mixer, you might think there’s something wrong with the recipe at this point. 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. 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.

Gluten-Free and Dairy-Free Shortbread. For a gluten-free and dairy-free shortbread, replace the butter with your favorite dairy-free butter for baking. If the dough seems too soft, add a tablespoon or so of additional gluten-free flour and chill the dough for 30 minutes before baking.

Their classic shortbread contains: “Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (31%), sugar, salt”. 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. 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. The exception to this is if the butter is very cold. If the dough is cold, let it warm up and try mixing again. 4. Shape the Dough.

Gluten Free Chocolate Chip Shortbread

Their Gluten-Free version contains: “Flour blend (rice, potato starch, maize stabiliser: xanthan gum), butter (milk) (29%), sugar, salt”.

Gluten-Free Lemon Shortbread. Add the zest of one lemon and one teaspoon of lemon extract to the dough.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. 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. Going without gluten does not mean you have to sacrifice taste or texture. At Walkers, we know that a lot of people love our tasty, classic shortbread, but because they are traditionally made with wheat, they are off limits. But now we have launched a special range of delicious Gluten Free products. By using specially developed flour blends of rice, potato starch and maize means that we can bake a delicious and tasteful shortbread without using flours that contain gluten. 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.