Low FODMAP Shortbread Cookies
These Low FODMAP Shortbread Cookies are a delicious and FODMAP-friendly holiday treat!
Ingredients
- 1/2 cup white rice flour
- 1/4 cup sweet rice flour
- 1/4 cup corn starch
- 1/4 tsp xantham gum
- 1/4 cup white sugar (or powdered/icing/confectioners sugar)
- 1/4 tsp salt
- 1/2 cup unsalted butter chilled
Instructions
- Preheat oven to 300°F. Wash your hands.
- Grease your mini cupcake pan.
- Whisk together the flours and xantham gum. Whisk in the sugar and salt.
- Cut the butter into approximately 1 cm (1/2 inch) cubes (does not need to be precise). Mix the butter into the flour mix using your hands. It will be very crumbly at first. After a minute of mixing you will be able to gather the dough into one large ball.
- Pull off small pieces (approx. 2 tsp) and roll into balls. Press the small dough balls into the mini cupcake pan.
- Bake for 40 minutes until the cookies are slightly golden on the edges. Allow to cool in the tin for 5 minutes. Use a butter knife to help remove the cookies from the pan.
Notes
- I have also made these cookies with a rice flour based 1 to 1 gluten-free flour blend instead of using the flours and xantham gum. If you use a flour blend, the results may vary. Make sure your flour blend is rice flour based and does not contain amaranth flour or bean flours (high FODMAP).
- White sugar or powdered/icing/confectioners sugar can be used. Powdered sugar may result in more crumbly dough.
- Check the ingredients of your sprinkles and candy canes. Make sure there is no high FODMAP ingredients such as high fructose corn syrup or sugar alcohols. I found candy canes made with sugar and glucose syrup at Bulk Barn. Milk and white chocolate are low FODMAP at 15 g, and dark chocolate is low at 30 g.