Gluten-free lemon shortbread

As well as trying to tempt various vegetables to grow, I've been trying out a few bread recipes. The bread maker was consistently turning out unpalatable lumps and is looking forlorn, but mixing and kneading breads by hand seems to work.


I've made three - all different - and each has turned out great despite my slapdash adherence to the instructions.


Unfortunately, I've not yet managed a gluten-free loaf - I bought regular flour rather than bread flour and my online research reveals gluten-free breads involve more than mixing flour, yeast, water and oil.


Instead I used some of the Letheringsett Watermill Gluten-free Flour I got from the farm shop at Norfolk Lavender to good effect in lemon shortbread. I got the recipe from the Doves Farm website, which offers lots of advice on baking organic, gluten-free and for particular dietary requirements.


Doves Farm Lemon Shortbread involves a lemon (rind and juice), 8oz gluten-free flour, 6oz butter and 4oz caster sugar. 


Beat the butter as sugar together first before adding the lemon and the flour and mixing well. Push into a greased baking tray and cook for 20 to 25 minutes at around 180. Mine took nearer half an hour but came out well and were light and moist.