Can’t Eat Cookies? Try Some Gluten-Free Shortbread. They are delicious and easy to make. And come straight from Gwyneth Paltrow’s site Goop.

Gluten-Free Shortbread Recipe

Makes about 30 biscuits
Preparation time 10 minutes
Cooking time 15 minutes

INGREDIENTS

The Sweetest Way to Use Up Leftover Hot Cross Buns

The Only Acceptable Way to Use Your Leftover Easter Eggs

100 g (31/2 oz/¾ cup) corn
flour (maize flour)
100 g (31/2 oz) rice flour, plus
extra for dusting
100 g (31/2 oz/¾ cup) coconut flour
(from organic food stores)
100 g (31/2 oz/1 cup) almond meal
100 g (31/2 oz) icing (confectioners’) sugar
1/2 teaspoon salt
250 g (9 oz) cold butter, cut into cubes
1 egg yolk

METHOD
1 Preheat oven to 170°C (325°F/Gas 3).
2 Combine the flours, almond meal, icing sugar and salt. Add the butter and rub with your fingers until the
mixture resembles breadcrumbs.
3 Add the egg yolk and knead again with your hands until you have a smooth dough. Form into a ball. Dust a clean
surface with rice flour and roll out the dough until 5 mm (1/4 inch) thick. Use a cookie cutter to cut out biscuits in
whatever shape you prefer. Place them on a baking tray lined with baking paper.
4 Bake for about 15 minutes or until golden.

Gluten-free recipes aplenty in Goop without gluten

Recipes and images from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, Murdoch Books, rrp $29.99, photographed by Akiko Ida.