Allergy-Friendly Vegan Lemon Shortbread – a delicious recipe with white rice flour, tapioca flour, white corn flour, baking soda, celtic sea salt, buttery sticks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180 C / 350u00b0F.
2
Sift together flours, baking soda and salt until well combined.
3
Cream butter, vanilla and sugar in the food processor until smooth and creamy.
4
Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough.
5
If batter is too sticky, just add a pinch more rice flour a little at a time until workable.
6
Roll out between two pieces of parchment paper to about 2 mm / 1/4 inch thick.
7
Cut with cookie cutters and place on a lined baking sheet.
8
Bake for 15 minutes - the cookies will yield to the touch slightly and will not be completely hard.
9
Take out of the oven and leave on the tray for a couple of minutes before placing on a rack to cook and solidify.
677
kcal
Calories
35
g
Fat
84
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup white corn flour, 1/8 teaspoon baking soda, and more.
Yes, Allergy-Friendly Vegan Lemon Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
