I have been making a Gluten Free shortbread recipe that is simple and tasty.
8oz butter/8 oz gf bread flour/ 2oz sugar/ 1/2 teaspoon salt
cream butter and sugar, mix in flour and salt, roll out and bake.
I'm wondering if I can make it healthier (its super tasty but not really good for me).
If you make gluten free shortbread (or even normal shortbread) Whats the best ratio of flour/butter/sugar you use? I'd like to lower the sugar or flour, but I dont want them to become too crumbly.
Or have you made shortbread with a gluten free flour? Which did you use and how was it?
I'm thinking almond could be good. I have rice flour but I think that wont really be any healther for me (high gi). buckwheat might make them too heavy.