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Walkers Gluten-Free Shortbread Review
March 2018 – Being a baker I rarely buy baked goods, be they from a bakery or from the grocery store shelves. One big exception is cookies that I have the intention of grinding up to make tart or pie crusts.
When I saw that Walkers have come up with a gluten-free version of their famous shortbread, I was intrigued. They have always made a quality product and I wanted to see if Walkers Gluten-Free Shortbread was up to snuff.
Their classic shortbread contains: “Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (31%), sugar, salt”.
Their Gluten-Free version contains: “Flour blend (rice, potato starch, maize stabiliser: xanthan gum), butter (milk) (29%), sugar, salt”.
The “maize stabiliser”, according to Walkers is cornstarch. The ingredients are fine for FODMAPers, just stick with 1 or 2 cookies per serving.
Manufacturer Description: “Our classic pure butter Gluten Free shortbread rounds offer a crumbly “melt in your mouth” texture – delicious. May also contain nuts. Store in a cool dry place. Suitable for vegetarians and Kosher OUD certified.”
Our Take on The Product
I had ordered the products from Vitacost and when I opened the boxes, all of the cookies were broken. Not one was intact. As I was going to grind them up for a crust, I wasn’t bothered, but you might be! Walkers sells directly from their site and they said that the GF version is more prone to breakage and that they bubble wrap each box thoroughly.
I liked them! They didn’t seem as buttery as their classic version and also seemed a tad less sweet, which was actually a bonus in my book.
You can see them put to work in our Lemon Tart in a Shortbread Crust recipe.
If you want a simple cookie to serve alongside fresh fruit or a sorbet or if you want to create a simple low FODMAP tart crust, give this Walkers Gluten-Free Shortbread a try.
Tell Us What You Think
2 comments for “Walkers Gluten-Free Shortbread Review”
I have tried them and found them tasty but crumbly. Mine were broken also, but I was eating them at home. I definitely would consider using them for a crust!
Well, guess we have a lot of tart and pie crusts in our mutual futures!