Gluten-Free Breakfast Bar Recipe
Gluten-Free Baking and More, Mar 2005.
|Description: ||Caroline Good, a reader from Ohio, requested this recipe for her daughter. Boy did Caroline have a challenge for me! This recipe, based on the Nutri-Grain cereal bars, took a great deal of testing. The recipe is a little time consuming to put together. However, if you miss cereal bars, it is time well spent. Thanks Caroline for the request!|
1 cup white rice flour
1/2 cup cornstarch
3/4 cup brown rice flour
1/4 cup sweet rice flour
1/3 cup dry milk powder
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 cup dark brown sugar, packed
1/3 cup solid vegetable shortening
2 large eggs
1/2 cup raspberry pie filling (or your favorite flavor
- In a medium mixing bowl, whisk together white rice flour, cornstarch, brown rice flour, sweet rice flour, dry milk powder, baking powder and xanthan gum. Set aside.
- In a large mixing bowl, combine the dark brown sugar, shortening and eggs.
- Using a handheld mixer, mix on medium speed for 1 minute.
- Add dry ingredients. Blend, on low speed, for an additional minute.
- Divide the dough in half. Pat into rounds and wrap each round in plastic wrap. Refrigerate for 2 hours, or overnight.
- Preheat oven to 350°F.
- Remove one of the dough rounds from the refrigerator and allow to stand at room temperature for 10 minutes. (See Baker’s Note on page 4.)
- Place a piece of parchment paper on your countertop. Lightly sprinkle the paper with brown rice flour.
- Place the dough round onto the center of the parchment paper. Lightly sprinkle brown rice flour on top of the dough. Cover with another piece of parchment paper.
- Roll out the dough, between the parchment paper, into approximately a 13 x 11-inch rectangle. Dough should be about 1/8-inch thick. Remove the top layer of parchment paper. Using a ruler and a pizza wheel, trim rectangle to 12 x 10-inches.
- Using your pizza wheel, cut dough into fifteen 3 x 2-inch rectangles. Do not separate. (See photo #1)
- Place two teaspoons of filling into the center of seven of the rectangles. (See photo #2)
- Carefully lift dough rectangles that have no filling and place onto filled rectangles. Using your thumb, press the two rectangles together to form a tight seal. (See photo #3)
- Remove the one leftover rectangle from the parchment paper and save it for the next batch.
- Carefully space the bars about 1-inch apart.
- Bake for 10-12 minutes or until golden brown.
- Transfer bars to a wire rack and allow to cool.
- Repeat process with remaining dough.
- Store bars in an airtight container.
Makes 15 bars
||Elizabeth Barbone |
If you try to roll this dough when it first comes out of the refrigerator, it will crack. Be sure to allow the dough to sit at room temperature for 10 minutes before rolling. (If you live in a warm climate, allowing the dough to sit out for 5 minutes should be long enough.)