Sweet Success

Following on the heels of two gluten-free baking successes, I modified yet another Bob’s Red Mill recipe, this one they credit as coming from Cooking Light Magazine.

pineapple carrot gf bars

Pineapple Carrot Bars

1/3 c. honey
1/4 c. canola oil
1 t. vanilla
1/2 t. xanthan gum
2/3 c. rice flour
1/3 c. arrowroot powder
2 t. cream of tartar
1 1/2 t. baking soda
3/4 t. sea salt
1 t. cinnamon
1 c. finely shredded carrot
1/2 c. raisins (sulfite free)
3 Tbsp. rice milk
8 oz crushed pineapple in natural juice, drained

Preheat oven to 350 F. Grease or spray a 9″ x 13″ pan; set aside.

Combine honey, oil, and vanilla; stir well. Combine gum, flours, cream of tartar, soda, salt, and cinnamon. Stir into honey mixture; mix well. Add carrots, raisins, rice milk, and pineapple; stir well.

Spread into prepared pan and bake for 25 minutes or until golden. Let cool.

Makes 24 bars.

gluten free bar cookie

They have a soft, cake like texture and are decent enough. The Husband thought it was edible, too! I’m beginning to get a feel for this gluten free baking and may branch out into creating my own recipes soon, but now I need to bake a few regular things for an upcoming student lunch.

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