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Gluten Free Dairy Free Shortbread Cookies Recipe


  • 2/3 cup (80g) Corn Flour
  • 2/3 cup (125g) Sweet White Rice Flour
  • 2/3 cup (100g) Tapioca Flour
  • 1/2 tbsp Xanthan Gum
  • 8 oz Dairy Free / Soy Free Margarine
  • 3/4 cup (100g) Icing Sugar


  • In a large mixing bowl, whisk together the Corn Flour, Sweet White Rice Flour, Tapioca Flour, Cornstarch and Xanthan Gum
  • Add butter to a stand mixer with a mixer attachment and mix at medium speed until fluffy
  • Slowly add icing sugar to the stand mixer until thoroughly combined with the butter, scraping down sides as necessary
  • Reduce speed to low, then slowly add the flour mix until just combined
  • Evenly spread the dough onto a parchment-lined 9″ x 13″ baking sheet
  • Cut the dough into desired shapes and refrigerate for 1 hour
  • Preheat oven to 275
  • Bake at 275 for 45 minutes
  • Remove from the oven and re-cut along your existing lines right away
  • Let cool completely in the pan

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.