|Gluten Free Chocolate Raspberry Bars|
For this recipe you can use a store bought gluten free all-purpose flour (I recommend finding one that uses a combo of brown rice flour, white rice flour, tapioca starch and potato starch), but this time I found a recipe for a gluten free all-purpose flour mix that can be used for any gluten free recipe. I mixed up a big batch of this flour and have used it several times. I will put the recipe below the Gluten Free Chocolate Raspberry Bar recipe in case you'd like to make yourself a batch too. Now get to baking!
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GLUTEN FREE CHOCOLATE RASPBERRY BARS
Recipe from: Goodies Gone Gluten Free
Adapted from: Mom's handed down recipe from Madaline Bodeau
click here for Printable Recipe
1 1/4 cups (2 1/2 sticks) butter, softened
2 1/4 cups gluten free all purpose flour plus 1/4 cup more for topping
1/2 cup light brown sugar, packed
1/4 tsp. salt
1 tsp. xanthan gum (if you are using a mix that does not contain it)
2 cups semi sweet chocolate chips
1 can sweetened condensed milk
1/2 cup chopped nuts (I use pecans)
1/3 cup seedless raspberry jam
Heat oven to 350 degrees F. Grease a 13x9 pan. Beat butter in a large mixer bowl until creamy. Add xanthan to flour, if using. Beat in flour, sugar and salt. With gluten free floured fingers, press 1 3/4 cups of dough into the bottom of prepared pan; reserve remaining mixture. Bake to 12 to 15 minutes or until edges are starting to brown (crust will look very wet). Let crust cool a bit so it sets up a little. Combine 1 cup of chocolate chips and sweetened condensed milk in a microwaveable bowl. Microwave until chips melt, about 1 minute. Mix until smooth. Pour over crust. Stir nuts and 1/4 cup of gluten free flour into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crust. Sprinkle with remaining chocolate chips. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. Store left overs in fridge.
GLUTEN FREE ALL-PURPOSE FLOUR
Recipe from: Gluten-Free Breakfast, Brunch & Beyond by Linda J. Amendt
click here for Printable Recipe
4 cups finely ground or stone-ground white rice flour
2 cups stone-ground brown rice flour
2 cups tapioca flour or tapioca starch
1 cup potato starch (not potato flour)
In an extra-large bowl or container, combine the rice flours, tapioca flour, and potato starch. Whisk together until the ingredients are thoroughly blended. Use a large spoon to bring the flour from the bottom of the bowl up to the top and whisk again. Repeat a few times to make sure the flours are evenly distributed throughout the entire mixture.
Store the flour in an airtight container or zip-top storage bag at room temperature for up to 1 month. For longer storage, keep the flour in the refrigerator or freezer. Allow the flour to come up to room temperature before using.
Lightly stir the flour before measuring, spoon the flour into the measuring cup and level off the top with a straight-edged utensil, such as the back of a knife.
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