Walkers Shortbread Gluten Free Rounds, Traditional Pure Butter Scottish Recipe. 30g (Pack of 60)

Product Information

If you squeeze the dough and it doesn’t hold its shape, add one teaspoon of water. After you add the water, the dough still might appear crumbly. That’s fine. Give it a squeeze. It should come together. I liked them! They didn’t seem as buttery as their classic version and also seemed a tad less sweet, which was actually a bonus in my book. Please note – Deliveries cannot be made on Saturdays, Sundays or public holidays in the country or region of destination. Manufacturer Description: “Our classic pure butter Gluten Free shortbread rounds offer a crumbly “melt in your mouth” texture – delicious. May also contain nuts. Store in a cool dry place. Suitable for vegetarians and Kosher OUD certified.” Our Take on The Product

Going without gluten does not mean you have to sacrifice taste or texture. At Walkers, we know that a lot of people love our tasty, classic shortbread, but because they are traditionally made with wheat, they are off limits. But now we have launched a special range of delicious Gluten Free products. By using specially developed flour blends of rice, potato starch and maize means that we can bake a delicious and tasteful shortbread without using flours that contain gluten. The Walkers Shortbread selection of delicious gluten free treats has several popular products. Our classic pure butter shortbread rounds are now available in a gluten free version. With a crumbly texture that melts in your mouth, they are simply delicious. They even won two gold stars at the Great Taste Awards. And what about gluten free shortbread with one of Scotland’s finest whiskies? We encourage you to try pairing shortbread with whisky – it might become a new favourite taste combination! All of the gluten free shortbreads from Walkers are certified by the UK Coeliac Society, and marked with the easily recognisable Crossed Grain symbol. This symbol is internationally known and trusted by consumers, and signifies that our products meet the strict criteria for gluten-free and coeliac-friendly products. Every shortbread has less than 20 parts per million of gluten, and we test every single batch to make sure they comply with this standard. This way you know that when you buy Walkers Gluten Free Shortbread online or in the shops, you can enjoy them safely.Celiac.com 02/28/2023 - Everyone knows about Walker's Shortbread, but did you know that they also now make Certified Gluten-Free versions of their beloved treats? We were delighted to try the following new gluten-free versions, which use a proprietary blend of rice flour, corn flour, and potato starch to replace the traditional wheat flour: Gluten-Free Chocolate Chip Shortbread. Replace the granulated sugar with half granulated sugar and half light brown sugar. Add 6 ounces, about one cup, of chocolate chips or chopped dark chocolate. Use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, whisk ¼ teaspoon into the flour before using.

The exception to this is if the butter is very cold. If the dough is cold, let it warm up and try mixing again. 4. Shape the Dough. Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – 900+ and counting. Have questions about a recipe, or did you make a recipe? We’d love to see it. Gluten-free shortbread dough mixed in a stand mixer comes together differently than if mixed with a handheld mixer. Baker’s Note: How to Make Gluten-Free Shortbread Dough with a Handheld Mixer. Gluten-Free and Dairy-Free Shortbread. For a gluten-free and dairy-free shortbread, replace the butter with your favorite dairy-free butter for baking. If the dough seems too soft, add a tablespoon or so of additional gluten-free flour and chill the dough for 30 minutes before baking.Their Gluten-Free version contains: “Flour blend (rice, potato starch, maize stabiliser: xanthan gum), butter (milk) (29%), sugar, salt”.

In short, gluten is the protein found in the grains wheat, rye and barley. It adds elasticity and strength, and is key to holding food together. Biscuits, cakes and bread normally have high gluten content, as they are made from wheat or sometimes rye and barley. Our modern diets have a high proportion of processed wheat products, and we consume more and more gluten. Many individuals have a sensitivity to gluten, and benefit from reducing their overall consumption. Some people have an allergy to gluten, which is a condition called coeliac disease. Their classic shortbread contains: “Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (31%), sugar, salt”. You can make the dough ahead and store it, tightly wrapped in plastic wrap, for up to one week in the refrigerator, or 2 months in the freezer.Shortbread dough can look incredibly crumbly and refuse to come together when you use a handheld mixer. This happens because of the shape of the beaters and the power of the mixer. In fact, if you’re using a handheld mixer, you might think there’s something wrong with the recipe at this point.