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More Gluten-Free Foods Than Ever
NATALIE MIKLES World Scene Writer
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
© 2010 Tulsa World. via ProQuest Information and Learning Company; All Rights Reserved
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