These bars, from 125 Best Gluten-Free Recipes (Robert Rose, 2003, $19.95) by Donna Washburn and Heather Butt, are a tasty treat the whole family will enjoy. Look for xanthan gum, gluten-free baking powder, potato starch, rice flour and tapioca starch in health food and bulk food stores. Potato starch and rice flour are also available in most supermarkets.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2003
Ingredients
Base:
Method
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
Base: In bowl, beat butter until fluffy. In separate bowl, whisk together rice flour, tapioca starch, brown sugar, potato starch and xanthan gum; stir into butter. Press into prepared pan. Bake in centre of 350F (180C) oven until set but not browned, about 10 minutes. Let cool in pan on rack.
Meanwhile, in bowl, beat eggs; beat in corn syrup. In separate bowl, whisk together cornstarch, baking powder and salt ; stir into egg mixture just until combined. Stir in raisins and walnuts.
Pour over base. Return to oven and bake until almost firm, 30 to 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.)
Nutritional facts <b>Per bar:</b> about
- Sodium 62 mg
- Protein 1 g
- Calories 102.0
- Total fat 4 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 3.0
