I don't do a whole lot of gluten-free baking, so when Fooducopia gave me gluten-free all purpose flour mix made by Outrageous Baking to work with, it was a challenge. I decided to use it in a recipe where gluten-development was pretty much undesirable - shortbread dough.
But even though gluten-free flour mixes are designed to mimic the properties and flavor of wheat flour, it's never an exact match. This dough felt different as I handled it. But in the end, it worked. And no one I gave them to thought they were unusual in any way. And that's all that counts.
Gluten-Free Shortbread Cookie Cups
3/4 cup almond flour
1 teaspoon vanilla
Pinch of salt
1 stick cold butter
Cut the butter into several pieces, Put all the ingredients into your food processor and process until the mixture forms a coherent dough.
Remove the dough from the processor, wrap it in plastic wrap, and place it in the refrigerator until it firms up - about an hour; longer is fine.
Preheat the oven to 325 degrees.
Bake at 325 degrees until the shortcake cups are lightly browned - about 12 minutes. Let the cups cool in the pans until the firm up - about 10 minutes. Remove the shortcake cups from the tins and let them cool completely on a rack.
To serve, fill the cups with a bit of jam or jelly or preserves, sweetened cream cheese, caramel, or whatever you like.