<<Disclaimer: Verify this information before applying it to your situation.>> I read a shortbread recipe in the current issue of the "Everyday with Rachel Ray" magazine and decided to see if I could make it gluten free. It only listed 3 ingredients. Flour, sugar, and butter. I substituted the flour with cornstarch and was very pleased with the results. Give it a try & see what you think. one (1) cup cornstarch (or whatever you use for flour) one third (1/3) cup brown sugar one (1) stick unsalted butter Preheat the oven to 350 degrees. Using an electric mixer, combine the flour (cornstarch), butter and sugar. Press the dough evenly into a 9 inch square baking pan. Bake until golden around the edges, 18 to 20 minutes. Let the shortbread cool slightly in the pan, then cut into 16 squares and transfer to a rack to cool completely. As Rachel Ray says, Yumm-O!! * Send administrative questions to mailto:[log in to unmask] * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC