I tried this using KAF Gluten Free flour and added 1/2 + 1/8 t xanthium gum. The shortbread was very crumbly (almost sandy), and while the taste was ok, it was not a solid base for the bars. Any suggestions? Sorry to hear of the difficulty. Xanthan requires water for activation. Try reducing the fat a bit then adding enough water to achieve a firm but pliable dough. Good luck with your experiment. Frank @ KAF.

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