Not too long ago I read a blog about someone’s horrible experience with gluten free flour. It made me hesitant to try it even though I’ve had requests from friends for gluten free shortbread cookies. Another deterrent was the price of gluten free flour (4 lb. bag/$14.99).

Last week I decided to throw caution to the wind, and I made gluten free shortbread cookies.  My first attempt produced the flavor that I wanted but the texture was off. The cookies were course and slightly grainy. So, I tweaked my recipe. I also changed the temperature and the amount of time in the oven, and the result of my second attempt was a success!

I blogged before about how picky my son is and how tricky I have to be in order to get him to eat anything out of the norm, but he likes the gluten free cookies. He’s not 100% happy about the texture, because they’re still slightly courser than the cookies I make with regular flour, but he likes the cookies. Yay!

Next experience, gluten free pound cakes via ShortbreadSwee-T’s.