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Gluten Free Shortbread Cookie Mix

Gluten Free

Out of stock

SKU: MTX1613

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Nutritional Facts
Serving Size: 2-2\" Cookies (33g dry mix)
Servings Per Container: 18
Amount Per Serving % Daily Value
Calories 120
Calories from Fat 0
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 80 mg 3 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 0.5 g 2 %
Sugars 8 g N/A
Protein 1 g 2 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 4 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt (magnesium carbonate as flowing agent), Xanthan Gum, Natural Vanilla Powder (sugar, cornstarch, vanilla extract)

*Manufactured in a facility that also uses tree nuts and soy

Gluten Free Shortbread Mix has easy-to-follow instructions for a universal favorite treat that no one will believe is gluten free. Make the cookies your own by adding mix-ins, or use cookie cutters and decorate for the next holiday!


Light and delicate, this is the go-to mix for bakers looking to make the perfect gluten free shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own or can be spruced up with a few minor adaptions. Our favorite at the mill is dipping half in melted chocolate for a truly decadent treat.

To Your Good Health

  • Gluten Free

    This gluten free product was handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

3.8 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
hard to work with, sticky but good flavor
Followed the recipe exactly, although used 2 tbs of milk vs. water. The batter was not as described in the instructions, it wasn't dry or crumbly so it was impossible to smooth out and roll. It was very soft and almost fluffy and stuck to everything, I couldn't get a clean cookie with a biscuit cuter. I chilled the rest of the batter and it was a little easier to cut but still stuck to the everything. That said, they bake up perfectly and taste good so I will most likely use it again, maybe add a splash of vanilla. Next time I'll keep it in a roll, chill it and cut slices for the cookies, this worked better even though the slices were not clean.
February 23, 2018
In the kitchen, I am:
Extreme Foodie
Cooking For:
My Family
Nice, light shortbread
I used this as the base for some blackberry curd tarts. I made as directed other than using ghee instead of butter and an extra tablespoon of water to roll it out into one large square. I baked it for 12 minutes, cooled, cut into squares, then baked an additional 5-7 minutes. Cooled, topped with blackberry curd and meringue, then toasted with a torch. The crust is a bit crumbly, but the flavor was good and it is a surprisingly light shortbread. If it held together a touch better and was a tad less sweet, this mix would be 5 stars.
Blackberry Curd Tarts
Blackberry Curd Tarts
January 20, 2018
Dietary Preferences / Restrictions:
Gluten free, casein free
In the kitchen, I am:
Serious Home Cook
Cooking For:
My Family
awesome cookies!
This cookie product was easy to use and tasted great. Knowing that it didn't have any wheat made it that much more enjoyable to eat more than one!
October 28, 2017
10 months ago
Dietary Preferences / Restrictions:
no wheat
In the kitchen, I am:
Not a Cook, but Trying
Cooking For:
My Family
I am not gf however these cookies rock. I added a teaspoon of vanilla, 2 tbls of raw cane sugar and 2 extra tbls of butter. I cooked about 20 cookies and froze the remaining dough. I ate 4 cookies and woke up to crumbs.....my husband ate them all! So tasty!
December 22, 2016
Very Good
I have been diagnosed and living a gluten free lifestyle for 5 years. With working and being busy besides the cost of premade gf cookies I have not had any until the shortbread. I made the dough as directed except that I also had to add an additional 1 1/2 Tlb water. I ate way too many as these cookies were really quite good. My non gf husband also said they were very good. Instead of rolling out I used a medium scoop and pressed each down and ended up with 36 nice sized cookies. Thank you!
June 16, 2016
Bad purchase
Very bad. Dry and no flavor.
February 10, 2016
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Why did you choose this?
Bob's Red Mill Store
Fun to make, good tasting and you'd never know they were gluten free
Lorren F on Nov 27, 2017
Fun to make, good tasting and you'd never know they were gluten free
Lorren F on Nov 27, 2017
LOVE shortbread cookies and have never made them. Wanted to try it!
Sherriebeth C on Nov 5, 2017
LOVE shortbread cookies and have never made them. Wanted to try it!
Sherriebeth C on Nov 5, 2017
Can I substitute almond liquor for the water and still get good consistency?
A shopper on Dec 22, 2017
BEST ANSWER: We haven't tried this but it should work - I would recommend adding an extra egg to the mixture to help bring the dough together. If you do try this please let us know how it turns out!

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