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The scent of shortbread baking in the oven is one of those simple pleasures in life that you just can’t beat. But what if you have a gluten intolerance or are looking for a dairy-free option? That’s where this gluten-free shortbread crust recipe comes in.

As a nutritionist cum food blogger, I am always exploring healthy and wholesome alternatives to classic recipes, without compromising on flavor. I discovered that this shortbread recipe is perfect for anyone who wants a sophisticated and easy gluten-free tart crust or pie crust option, free from grains and allergens like dairy.

The smooth and crumbly texture of the crust pairs well with all kinds of fillings, including lemon bars or cheesecake. What’s more, this recipe uses natural ingredients and substitutes for traditional flour blends, like rice flour and almond flour.

So if you’re looking to impress your friends with a rich yet healthy dessert at your next party, look no further than this gluten-free shortbread crust recipe. It’s easy to make and even easier to enjoy!

Why You’ll Love This Recipe

Gluten Free Shortbread Crust
Gluten Free Shortbread Crust

This gluten-free shortbread crust recipe is the perfect addition to anyone’s recipe book. Whether you’re looking for a delicious crust for a fruit tart, a cheesecake or even lemon bars, this recipe will not disappoint. This recipe is ideal for anyone who is looking for something that is healthy, organic and dairy-free.

What makes this recipe so special? Here are just a few reasons:

Firstly, this recipe is completely gluten-free. Unlike traditional pie crusts that use wheat flour, which contains gluten, this crust uses a blend of rice flour and almond flour that eliminates any gluten-containing grain. But don’t worry, the texture of this crust won’t let you miss a standard pie crust. Secondly, it’s buttery, crumbly and flaky all at once.

Another reason why you’ll love this recipe is that it’s dairy-free. You can use vegetable oils like coconut oil or vegan butter as a replacement for butter in the recipe without making it soggy.

This easy-to-follow recipe also requires only a few ingredients: almond flour, rice flour, powdered sugar, salt and butter- that means no crazy shopping list here! Plus it only takes about 10 minutes to prepare and 15 minutes to bake – easy peasy!

Lastly, because of the rice flour-based blend supplemented with fine almond flour in equal measures along with powdered sugar and softened butter help make your Tart Crust Perfectly Without Pure Gluten-Free Shortbread Crust.

All these features make this gluten-free shortbread crust one-of-a-kind gluten-free pie crust made using fine almond flour with brown sugar when blended together ensures that your tart would have an ambrosial completion remarkable for free lemon bars or any sweet tarts using Pre-baked shortbread pie crust to have an enhanced taste with the crispy sweet edges.

Stay reassured enjoying these delectable treats isn’t limited to only people dealing with intolerances or allergies; the gluten-free and dairy-free aspect of this recipe enhances the taste and texture for anyone who can enjoy it without a second thought.

Overall, you’ll love this gluten-free shortbread crust recipe because it’s healthy, easy to make, versatile, and most importantly, absolutely delicious!

Ingredient List

 Be prepared to have your taste buds blown away with this gluten-free shortbread crust.
Be prepared to have your taste buds blown away with this gluten-free shortbread crust.

Here is a list of gluten-free ingredients that you will need to make this delicious shortbread crust:

  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups gluten-free flour blend (I recommend using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Measure for Measure Flour)
  • ¼ cup almond flour
  • ¼ cup cornstarch
  • 1/2 teaspoon guar gum OR xanthan gum
  • 1/2 teaspoon salt
  • ⅓ cup sweet rice flour
  • ⅓ cup coconut flour
  • ½ cup confectioners’ sugar

These gluten-free ingredients can be easily found at most health food stores or online.

The Recipe How-To

 The perfect base for your favorite sweet treats.
The perfect base for your favorite sweet treats.

Now that we have our ingredients ready, it’s time to prepare our gluten-free shortbread crust. This recipe is easy to make and perfect for beginners.

Step 1: Preheat the oven

Let’s start by preheating the oven to 350°F (175°C).

Step 2: Combine dry ingredients

In a mixing bowl, add 1 cup of gluten-free flour blend, 1/4 cup of powdered sugar, 1/4 cup of cornstarch, and a pinch of salt.

Step 3: Add butter

Now add 1/2 cup of softened butter and mix until the dough becomes crumbly.

Step 4: Add liquid ingredients

Next, add 2 tablespoons of cold water and mix until the dough forms into a ball.

Step 5: Roll out the dough

Dust a clean surface with some flour and gently roll out the dough into a thickness of around ¼ inch.

Step 6: Place in pie dish

Carefully transfer the rolled-out dough to your pie dish and press it down gently.

Step 7: Bake in oven

Bake the crust for approximately 15 minutes, or until it turns golden brown.

And there you have it – a delicious, crispy gluten-free shortbread pie crust that can be used as a base for various desserts such as tart or lemon bars.

Substitutions and Variations

 Don't miss out on the deliciousness just because you're gluten-free.
Don’t miss out on the deliciousness just because you’re gluten-free.

As a nutritionist and food blogger, I understand that certain dietary restrictions can make it difficult to enjoy certain recipes. Luckily, this gluten-free shortbread crust recipe is extremely versatile and can be easily adjusted to fit your needs.

For those who are dairy-free or vegan, you can substitute the butter in this recipe for melted coconut oil. This will not only make the recipe vegan-friendly but will also add a subtle coconut flavor to the crust that pairs well with desserts such as cheesecake.

Those who cannot have cornstarch in their diet due to dietary restrictions or allergies can substitute cornstarch with either arrowroot or tapioca starch without altering the recipe’s taste.

If you’re looking for a nut-free alternative, swap almond flour for ground sunflower seeds or pumpkin seeds. It will still give you that same delicious texture and flavor that makes shortbread crusts so delectable.

Finally, if you’re interested in a variation of the recipe, try adding lemon zest or cinnamon to the dough itself for an added twist. You could also experiment with different flour blends until you find your favourite version of the recipe. Don’t hesitate to get creative and share your own variations with us!

Serving and Pairing

 Shortbread lovers, rejoice! This crust is for you.
Shortbread lovers, rejoice! This crust is for you.

When it comes to serving and pairing this delectable gluten-free shortbread crust recipe, the possibilities are endless. You can use this crust as a base for any sweet or savoury tart recipe that you desire. If you’re in the mood for something sweet, fill the crust with a classic lemon custard or creamy cheesecake filling. This is a great match, especially with the light and buttery shortbread as the tart’s base.

For those who prefer savoury dishes, there’s no restriction to what you can serve with this crust either. You could serve it with a spinach quiche or even a mushroom tart that has a delightful combination of strong and earthy flavors. The texture of this delicate crust also pairs exceptionally well with any type of fresh fruit, so pair away!

When serving, consider dusting some powdered sugar over the top to add some extra sweetness and finesse. Also, try to garnish your tart with fresh herbs, fruits or berries; remember that we eat with our eyes first!

With its buttery flavor and crumbly texture, this pie crust is guaranteed to be an instant hit no matter what you decide to pair it with. Trust me; your taste buds will thank you for it!

Make-Ahead, Storing and Reheating

 Organic and dairy-free never tasted so good.
Organic and dairy-free never tasted so good.

Making this gluten-free shortbread crust ahead of time is a great way to save yourself some time and stress when it comes time to bake. You can make the crust and store it in the refrigerator for up to two days before use. If you need to keep it for longer, then simply freeze the crust in a freezer-safe container or bag for up to three months.

When it’s time to reheat the crust, there’s no need to thaw it completely. Simply remove it from the freezer and allow it to sit at room temperature for about 30 minutes before using.

If you’re storing a baked pie with this crust, then let the pie cool down completely first before covering it with plastic wrap or foil and placing it in the refrigerator. This will help to prevent sogginess of the crust.

If you want to make sure that your gluten-free shortbread crust lasts as long as possible, then consider transferring it to an airtight container or bag once it has cooled down. This will help to keep any moisture out and prevent any unwanted changes in texture.

With these simple tips, your gluten-free shortbread crust will hold its shape and texture, even after being stored or reheated. So go ahead and make this recipe ahead of time for an effortless baking experience!

Tips for Perfect Results

 No gluten? No problem! This crust is easy and quick to make.
No gluten? No problem! This crust is easy and quick to make.

As a nutritionist and food blogger, I know that when it comes to gluten-free baking, even the slightest change in ingredients or method can affect the final result. That’s why I’ve gathered some key tips to help you achieve perfect results for your Gluten-Free Shortbread Crust Recipe.

1. Use a flour blend

It’s important to use a gluten-free flour blend in this recipe rather than just one type of flour. This helps to ensure the right texture and flavor while also adding some stability. You can either use a store-bought blend such as Bob Red Mill’s gluten-free baking blend or make your own by mixing rice flour, almond flour, and coconut flour in equal parts.

2. Add guar gum or xanthan gum

When making gluten-free shortbread crusts, adding guar gum or xanthan gum helps to hold everything together and prevents it from falling apart. If your flour blend doesn’t already contain these binders, mix 2 teaspoons of xanthan gum with the dry ingredients.

3. Chill your dough

After your shortbread crust has been made, chill the dough for at least an hour before rolling it out. This will help prevent cracking and breaking when you transfer it to the tart pan.

4. Use pie weights or beans

To keep the shape of your crust and prevent it from getting too puffy, use pie weights or beans to weigh down the bottom of the crust as it bakes. This ensures an even heat distribution throughout the crust and lessens the chances of any air pockets forming.

5. Experiment with different variations

While this recipe is delicious on its own, don’t be afraid to experiment with different flavors and variations. Add lemon zest or cocoa powder to the dry ingredients for a citrusy or chocolatey twist, respectively.

By following these tips, you’re sure to achieve perfect, gluten-free shortbread crust results every time.


As a nutritionist and food blogger, I know that cooking and baking can come with many questions. That’s why in this section, I’ll be answering some of the most frequently asked questions about this gluten-free shortbread crust recipe. From ingredient substitutions to storage tips, I’ve got you covered. So let’s dive right in!

What is the best flour substitute in shortbread?

For achieving the classic texture of shortbread, rice flour is traditionally used. However, this texture can also be accomplished by utilizing an alternate ingredient – cornstarch.

How do you keep gluten-free crust from falling apart?

When creating a pie crust without gluten, it’s important to incorporate an egg into the dry ingredients before adding water. Once you’ve mixed in the egg, only add enough water to bring the dough together without making it too moist. This will help the crust stay together during baking.

Is Keebler shortbread pie crust gluten-free?

This recipe includes ingredients that may contain wheat and its derivatives, other grains that contain gluten, as well as soybean and corn and their derivatives.

What makes shortbread crust hard?

When preparing shortbread dough, it is crucial to avoid over-mixing it, as this can result in a tough and unpleasant texture. One helpful tip is to sift the flour beforehand, which will remove any lumps and ensure that the ingredients mix smoothly with little need for excessive mixing.

Bottom Line

In conclusion, this gluten-free shortbread crust recipe is a must-try for anyone looking to make delicious and healthy desserts. It’s easy to make, versatile, and can be customized to suit your taste preferences.

Whether you’re making lemon bars, cheesecake, or any other dessert that calls for a crust, this recipe is a great choice. With simple substitutions and variations, it’s easy to make it your own and impress your guests with the amazing taste.

If you’re new to gluten-free baking and are looking for a flour blend that works best in baking, try different brands like Bob’s Red Mill or King Arthur. These brands offer various flour blends that contain all the goodness of gluten-free flours that make your baking experience remarkable.

So what are you waiting for? Grab your apron and start baking. Trust me; you’ll never look back once you’ve tried this gluten-free shortbread crust recipe.

Enjoy creating delicious desserts while staying healthy and happy!

Gluten Free Shortbread Crust

Gluten Free Shortbread Crust Recipe

I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.
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Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine Gluten-free
Servings 1 9 inch pie
Calories 179.6 kcal


  • 1/2 cup almond flour
  • 1/4 cup sweet rice flour
  • 1/4 cup rice flour
  • 2 tablespoons cornstarch
  • 1/4 cup powdered sugar
  • 1 pinch salt
  • 6 tablespoons butter, melted
  • 1/4 teaspoon guar gum or 1/4 teaspoon xanthan gum


  • In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
  • Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
  • Press onto a pie plate.
  • Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.

Add Your Own Notes


Serving: 35gCalories: 179.6kcalCarbohydrates: 18gProtein: 0.9gFat: 11.7gSaturated Fat: 7.3gCholesterol: 30.5mgSodium: 127.6mgFiber: 0.3gSugar: 4.9g
Keyword < 60 Mins, Dessert, Egg-free, Free Of...
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