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Thread: Shortbread

  1. #1
    Join Date
    Oct 2012
    Location
    Edmonton, AB
    Posts
    33

    Shortbread

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    I absolutely love shortbread, especially whipped shortbread. BUT - it uses flour... standard wheat flour...

    Does anyone have a variation that uses almond flour, or something such?

    I tried it with almond flour already, but I think the butter was too soft, so they completely collapsed. Also, I think I might have needed more flour...

    Coconut is yucky - tried it and it got very dry, and I don't like the taste.

    Anyone?
    28 years old, insurance broker
    starting weight 195 lbs (5'4")
    working on losing weight, getting active, and curing my GERD

  2. #2
    This is a cracker recipe but very shortbread like in texture. I would think you could play with it a little to make it more like a cookie with just a few tweaks.

    Low Carb Raisin Rosemary Cracker Recipe | All Day I Dream About Food

  3. #3
    Join Date
    Jan 2011
    Location
    Orem, UT
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    4,813
    Just sub palm shortening for the lard. Merry Christmas!
    The Primal Junk Foodie: Sweet Potato Lard-bread Cookies
    --Trish (Bork)
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  4. #4
    Join Date
    Feb 2012
    Location
    Northern California
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    How do you feel about tapioca and rice flour? If you combine them with almond flour it should work. I have a gluten free mixture I use to make shortbread (and anything requiring flour) for my son. I combine: 150 grams tapioca flour, 150 grams brown rice four, 200 grams sorghum flour, 200 grams millet and 300 grams white rice four, I mix it all up and store it in a plastic container.

  5. #5
    Join Date
    Aug 2010
    Location
    New York, NY
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    458

  6. #6
    Join Date
    Jun 2011
    Location
    Calgary, AB
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    Another great combination of non-wheat flours is:

    To make 1 cup:

    White rice flour (2/3 cup)
    Potato Starch (1/3 cup minus 2 tbsp)
    Tapioca Starch (2 tbsp)
    1/4 tsp of xanthan gum (optional)

    I also had success with baking with corn flour/corn meal (2/3 cup minus 2 tbsp + 1/3 cup) with 2 tbsp of tapioca. I am thinking of making a golden jelly roll with lemon filling (lemon flesh reduced with sugar or maybe ground dates....) for X-mas - I think it will be very pretty. Obviously it is not an every day recipe or really Primal!
    Last edited by Leida; 12-20-2012 at 11:20 AM.
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