Gluten-Free Goat Butter Shortbread | Savory Gluten-Free Cracker Recipe
Serve gluten-free Goat Butter Shortbread at your next wine tasting, and prepare for everyone to ask you where you got them.
Servings: 30 Crackers
Calories: 52kcal
Ingredients
- ¼ cup plus 2 tablespoons millet flour
- ¼ cup tapioca flour
- ¼ cup cornstarch
- 2 tablespoons sorghum flour
- 2 tablespoons sweet rice flour
- 1 teaspoon sugar
- ¾ teaspoon xanthan gum or guar gum
- pinch fine sea salt
- 2 teaspoons fresh rosemary minced
- ¼ cup Parmesan cheese shredded
- 2 tablespoons cold goat butter diced
- 6 tablespoons cold unsalted butter diced
- 1 large egg lightly beaten
- 2 tablespoons slivered almonds
- sea salt to taste
Instructions
- Whiz the dry ingredients, plus the rosemary and cheese together in a food processor fitted with a steel-blade attachment. Add the goat butter, and regular butter and pulse until the mixture becomes sandy. Carefully drizzle the egg into the mixture while pulsing just until the dough turns on itself. Remove dough from processor, shape into a log, wrap with plastic and freeze for 30 minutes, or until firm.
- Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper. Cut the log into ¼ inch slices and set on the prepared sheet, about ½ inch apart. Press a couple of slivered almonds into each cookie and lightly sprinkle the tops with sea salt. Bake for 12-14 minutes or until the cookies are lightly golden brown.
- Let cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Store in an airtight container.
Notes
Perfect as part of a cheese board or an their own!
Nutrition
Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 109IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 0.1mg