Posted Aug 13, 2010
The good news for those on gluten-free diets is the increase in gluten-free cookies, breads and other baked goods on the market.
Just a few years ago, only a few brands were available at select stores. Today, most grocery and specialty stores carry a good number of foods safe to eat for those with celiac disease or gluten allergies.
But what if you want to make them yourself? The transition to a gluten-free diet can be particularly difficult for those who love to bake, but cookbooks and food sites are opening the door to recipes for better-tasting baked goods.
Below you’ll find a good one for a toffee bar that doesn’t look or taste gluten-free. For more recipe ideas, check out Taste of Home magazine’s top 10 gluten-free recipes, including those for peanut butter kiss cookies, chocolate chip muffins, pecan pumpkin cake and pizza crust. Go to tulsaworld.com/glutenfreetop10 .
GLUTEN-FREE TOFFEE BARS
Makes 30 bars
2/3 cup butter, softened
1 cup packed brown sugar
1 egg yolk
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
4 1/2 teaspoons cornstarch
4 1/2 teaspoons garbanzo and fava flour
2 1/2 teaspoons xanthan gum
3/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup finely chopped pecans
1. In a small bowl, cream butter and brown sugar until light and fluffy. Add egg yolk; mix well. Beat in applesauce and vanilla. In a small bowl, combine the rice flour, potato starch, tapioca flour, cornstarch, garbanzo and fava flour, xanthan gum and sa gradually add to creamed mixture and mix well.
2. Spread into a 15-by-10-by-1-inch baking pan coated with cooking spray. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate chips over bars. Sprinkle with pecans. Let stand until chocolate is set. Cut into bars.
Editor’s Note: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. This recipe was tested with Bob’s Red Mill garbanzo and fava flour.
Per bar: 136 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 94 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein
Date: Feb 23, 2010