Parmesan & Black Pepper Shortbread - Wheat, Soy & Gluten Free

After a series of tests, I have recently discovered that I have wheat and soy allergies. There are more tests to come, which will help to rule out any other potential offending foods and or ingredients. With regards to wheat, I am not a coeliac so I am still able to consume foods containing these ingredients, but it does involve change - and working with a dietitian, I am going to limit my intake of them to special occasions only. 

There are many challenges to this - I love wheat and soy products and I just didn't realise how many everyday foods contain them. Upgrading ingredients from the regular to the 'allergy' free variety is a very costly exercise too and something I was oblivious to. I have a new found respect for Coeliacs and those living with food allergies and intolerance. Discovering this, means that this blog will now feature many new types of recipes - many of which will be allergy friendly.

These de
licious savoury shortbread biscuits were a pleasant surprise - they are super quick and taste great - especially hot straight out of the oven. They have a slightly chewy texture to them and I love the classic combination of parmesan and black pepper. Interestingly this biscuit calls for baby rice cereal - a food I haven't cooked with before and it felt strange buying it at the supermarket, particularly since we don't have any children.

A great savoury biscuit alternative for those of us who are wheat, soy or gluten challenged and everyone else for that matter :)

Parmesan & Black Pepper Shortbread
Adapted from Wheat & Gluten Free by The Coeliac Society of Australia
Makes about 20

Serve these with afternoon drinks or as a savoury snack between meals.

3/4 cup finely grated parmesan cheese
85g gluten free all purpose flour ( I used White Wings Gluten Free Plain Flour)
1/2 cup baby rice cereal

1/4 tsp salt
1/2 tsp finely cracked black pepper
70g butter, softened
2 tsp olive oil
1 egg white
Preheat Oven to 150'C (300'F/Gas2)
Line baking tray with baking paper
Place parmesan, flour, rice cereal,salt and pepper into a bowl and mix to combine
Beat the butter in a separate bowl until creamy. Next, add the butter to the dry ingredients and mix in the egg white and oil to form a soft dough. Form dough into a ball and knead gently until combined.
Roll out the dough to form a log about 20cm (8") long. Wrap in baking paper and place in the refrigerator for about 20 minutes until firm.
Using a sharp knife, slice the dough into thin rounds ( between 1/4 to 1/2 cm thick). Place on prepared trays and bake for about 20-25minutes or until golden brown. 

Transfer to a wire rack and cool.

Tell me, do you have any known food allergies?


  1. Aww what a lot of kerflufle to have to go through to feel well all the time.

    I don't have any food allergies and I'm extremely grateful.

    Your shortbread sounds like something I'd really enjoy.

  2. Sorry to hear about your allergies. Thankfully, there is a plethora of wheat free recipes out there for you to try. I love this savory shortbread - a perfect addition to a fancy cheese board!

  3. I don't have any food allergies, which is probably a good thing because I might use it as an excuse to eat those delicious looking and sounding shortbreads all day!

  4. Oh no, that's no good although I suppose having it diagnosed will mean that modifyig your diet will mean that you feel better? Hopefully? :) Thanks for the gf recipe, so many people eat gf nowadays and they always come in handy!

  5. I love the sound of parm and black pepper. I don't have any known food allergies (thank goodness) but my poor little niece was just diagnosed as having a severe allergy to tomatoes! And pizza is her very favourite food. Ugh. Allergies kind of suck, but better to know and be able to take good care of yourself.

  6. Hi Erin, thanks for visiting my blog and your sweet comment! I love the idea of a savory shortbread, and parmesan with black pepper happens to be a favorite combination of mine.

  7. Erin, this recipe sounds totally yummy. It's good that you have pinpointed that you have allergies. I tend to have intolerances. I find my tummy bloats terribly with some bread and I get headaches from oats. Are you ok with the ciders?

  8. These look great, it's annoying the way we develop allergies or intolerances to food. And you're right the way around them can be costly. I recently realise that I'm allergic to most shellfish - there's no way round that. it means I have to miss out on all that wonderful sweetness of crabs, scallops and the garlic richness of moules mariniere. However it's easier to manage than wheat and in fewer bought foods. GG


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