Showing posts with label apple shortbread gluten-free. Show all posts
Showing posts with label apple shortbread gluten-free. Show all posts

Wednesday, February 22, 2017

Sheila's apple shortbread gluten-free #recipe from author @DarylWoodGerber



Recently, I've been making recipes for my new FRENCH BISTRO MYSTERY series, which comes out in November. I have to admit that I've probably put on a few pounds because here's what I've been making:

Eclairs, Eggs Benedict, Orange Madeleines,  and Steak au Poivre 

Rich, rich, rich. And delicious!  And I made all of them gluten-free so I could taste test them. I KNOW they work with the real deal (flour). 

Here are a few pictures just to whet your appetite...but I can't share the recipes with you until the book comes out in the fall. I'll keep you posted. I've put other photos on my Pinterest page.

Yes, this is gluten-free!

Found gluten-free English muffins. Quite good!

Had these with a delicious read.

Wow, wow, wow! That's all I can say.

In the meantime, I'm writing away, and, when I write, I like my sweets in the morning. I had a craving for something with apples, and I recalled that a few months back, Sheila made an apple shortbread that looked divine. However, as you know (from comments above), I have to eat gluten-free. Of course, not all recipes turn out well if made gluten-free -- not if they need to rise -- but this shortbread doesn't have to "rise", which is why I HAD TO TRY IT. 

Delicious! A winner!

Thank you, Sheila.


Sheila’s Apple Shortbread recipe
Gluten-free version

(Serves 6 to 9)

Takes refrigeration time; so 1 ½ hours to make.

The Crust

1/2 lb butter (1 cup or 2 sticks) at room temperature
1/4 cup soft brown sugar
1 1/2 cups sweet rice flour (or your choice gluten-free flour)
1/2 teaspoon xanthan gum
Pinch of salt

Preheat the oven to 300 degrees.

In a stand mixer, mix the butter, sugar, GF flour, xanthan gum, and salt.

Roll the dough into a ball, wrap, and refrigerate for 15 minutes (this makes it easier to handle).

Line a 9” square pan with parchment paper. Press the dough into the bottom of a baking pan.

Bake in the middle of the oven for 15-20 minutes (this will be cooked, but don’t let it brown). Let cool partially.

The Apple Layer:

Peel, core, and thinly slice three to four cooking apples (depending on size). I used Galas because that was what I had on hand. Granny Smiths would be great!

Arrange the apples on the crust in a single layer (some overlap is okay, but it shouldn’t be a thick layer). Taste the apples, and if you think they need it, sprinkle with a little sugar and some cinnamon.



The Gluten-free Topping:

1/2 cup sweet rice flour (or oatmeal flour)
1/2 cup tapioca flour
1/2 cup brown sugar
1/4 cup butter, at room temperature
1/8 tsp. baking soda
1/2 tsp. baking powder

(Note: you can use a gluten-free flour mix - if so, 1 cup GF flour substitutes for the sweet rice flour and tapioca flour above)

Raise the oven temperature to 350 degrees.

Mix the topping ingredients together in a small bowl to make coarse crumbs. Sprinkle over the apple layer.



Bake for about 20 minutes or until the apples are soft and the topping begins to brown.

Remove from oven and let cool about 20 minutes. Remove from pan and cut away the parchment overlaps. Set on a pretty serving plate. Cut in 6 or 9 pieces. Enjoy!




Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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