Light & delicious, this recipe is adapted from Nearly Normal Cooking for Gluten-Free Eating.
1/3 cup of butter or Earth Balance Buttery Sticks (dairy-free)
1/4 cup granulated cane sugar
1 cup All Purpose Nearly Normal Gluten-Free Flour Mix*
3/4 cup granulated cane sugar
2 Tablespoons All Purpose Nearly Normal Gluten-Free Flour Mix
2 packets each True Orange and True Lemon mixed with 4 Tablespoons water
1/4 tsp. gluten-free baking powder (recipe below)
Powdered sugar (to sprinkle on top)
*All Purpose Nearly Normal Gluten-Free Flour Mix
(makes 4 cups—use remaining mix in any other recipe calling for flour)
1 cup fine white rice flour
1 cup corn starch
1 cup potato starch
1/2 cup tapioca starch
1/2 cup fine corn flour
4 tsp. xanthan gum
- Preheat oven to 350 F.
- In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the cup of sugar; beat until combined. Beat in the 1 cup of flour mix until crumbly and dry. Press mixture into the bottom of an ungreased 8×8 inch baking pan. Bake for 15 minutes or until golden brown, then set aside to cool.
- Meanwhile, prepare the filling by combining the eggs, sugar, flour mix, baking powder, True Orange, and True Lemon and water; beat 2 minutes or until combined.
- Pour filling over baked crust and spread with a rubber spatula. Bake 20 minutes, or until set and lightly browned. Cool on a wire rack. Sprinkle the powdered sugar on top after cooling and cut into bars only when completely cool.
Submitted by Jules Shepard.
This recipe doubles nicely when baked in a 9×13 pan.