I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in addition to wheat flour.
What would be the effect expected from rice flour in a shortbread recipe and is there a more commonly available substitute (I was thinking potato or corn starch, but I am unsure)?
Best Answer
There are numerous recipes also calling for corn flour or corn starch instead of rice flour; so you can substitute with any gluten-free and low-protein flour or starches (also potato starch). The idea, is pretty simple actually, cutting down the protein content of the mixture.
Considering there's a good amount of fat in the shortbread, it will inhibit the development of gluten.
Adding riceflour will help you utilize these two measures, in our battle against gluten development, resulting in moister and less chewy end results.
And please note that, afaik, the traditional recipe actually calls for oat flour. (which, i believe, is also gluten-free)