Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Connie Sarros
    Connie Sarros

    Orange Jar Bars (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This one is from the just-released WFGF Cookbook for Kids and Working Adults:

    Ingredients:
    3 eggs
    ½ cup sugar
    ½ cup corn oil
    ½ cup orange juice
    1 Tablespoon grated orange rind
    1 teaspoon gluten-free vanilla
    1 cup gluten-free flour mixture
    2 ½ teaspoons gluten-free baking powder
    ½ teaspoon salt
    Confectioners sugar

    Celiac.com Sponsor (A12):
    Directions:

    • Preheat oven to 350 degrees.
    • Break the eggs into a 1-quart jar with a tight-fitting lid. Cover and shake 15 times.
    • Add the sugar, oil, orange juice, orange rind and vanilla. Cover the jar and shake 20 more times.
    • Sift the flour mixture, baking powder and salt onto wax paper, then add to the jar. Shake 40 more times or until mixture is smooth.
    • Pour batter into an 8-inch square pan that has been sprayed with gluten-free nonstick spray.
    • Bake for 20 minutes or until the bars begin to pull away from the sides of the pan. Have an adult help you take the hot pan out of the oven.
    • When the bars are cooled, sift confectioners sugar over the top, then cut into bars.

    Yield: 16 bars. Serving size: 1 bar
    Diabetic Adjustment: Use 2 whole eggs and 2 egg whites in place of the 3 whole eggs. Use brown sugar substitute in place of the white sugar. Omit the confectioners sugar.

    Calories: 122; Total fat: 7.7g; Saturated fat: 1.1g; Cholesterol: 39.7mg; Sodium: 85.6mg; Carbohydrates: 11.2g; Fiber: .2g; Sugar: 5.6g; Protein: 2g
    Diabetic Adjustment: Calories: 105; Total fat: 7.4g; Saturated fat: 1g; Cholesterol: 26.5mg; Sodium: 91.8g; Carbohydrates: 7.4g; Fiber: .2g; Sugar: 2g; Protein: 2.2g.

    Edited by Scott Adams


    User Feedback

    Recommended Comments

    Guest Suzanne

    Posted

    Good recipe! I made the orange jar bars. Delicious!!! My whole family loved them!! thanks

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Connie Sarros

    Connie Sarros travels the country speaking to celiac support groups.  She has a DVD “All You Wanted to Know About Gluten-free Cooking” and has written the following books:

    • Newly Diagnosed Survival Kit
    • Wheat-free Gluten-free Dessert Cookbook
    • Wheat-free Gluten-free Recipes for Special Diets
    • Wheat-free Gluten-free Reduced Calorie Cookbook
    • Wheat-free Gluten-free Cookbook for Kids and Busy Adults
    • Gluten-free Cooking for Dummies

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    This is one of my favorite desserts to make; it’s so fun to cook and serve. The sauce becomes incredibly aromatic as it cooks down. As simple, yet exotic desserts go, it’s a perfect way to top off a meal with flair. I usually poach peaches or pears in wine, but the rosemary in this recipe does something magical with the peach, I didn’t want to hide it behind the wine.
    Ingredients:
    2 pounds firm, ripe peaches
    ½ cup sugar
    ¼ cup water
    2 tablespoons honey
    2 strips lemon rind
    2 tablespoon lemon juice
    2 sprigs fresh rosemary
    Directions:
    Cut unpeeled peaches into 1-inch slices and sprinkle with 1 tablespoon of lemon juice.
    In a large saucepan, heat sugar, water, honey and remaining lemon juice over low-medium heat. Simmer until sugar dissolves completely. Add ro...


    Jefferson Adams
    Celiac.com 11/05/2013 - Halloween is over, and this year we offered a fun alternative to the standard store-bought fare--marshmallow caramel puffs.
    They are fun and easy to make, and kids just love to help make them, and, of course, to eat them. They turned out great, so I thought I'd share them here for next year.
    This recipe makes a dozen marshmallows, but it's easy to scale accordingly.
    Ingredients:
    1 dozen regular marshmallows
    1 dozen Kraft caramels
    ¾ cup almonds, crushed
    6 ounces melted dark chocolate
    Directions:
    Place crushed almonds into a bowl.
    Melt caramels in a double-boiler.
    Dip marshmallows halfway into the melted caramel.
    Remove, and let the excess drip off, then dip in crushed almonds.
    Place on a lightly oiled parchment-lined ...


    Jefferson Adams
    If you love mangoes, and with frozen summertime treats, then these frozen mango lassi pops with hit the spot.
    Ingredients:
    8-10 fresh yellow Ataulfo mangos, peeled and seeded ⅓ cup fresh whole milk yogurt ⅓ cup fresh cream ¼ cup coconut milk ⅓ cup sugar, as desired pinch of kosher salt Directions:
    Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
    Cook the coconut milk, cream, sugar and a pinch of salt in a small saucepan over low heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.
    Let cool completely at room temperature, at least 30 minutes.
    Put coconut mixture and mango pieces into a blender and blend well.
    Pour the mixture into the molds, leaving space at the top for expansion. Inser...


    Scott Adams
    Celiac.com 07/18/2014 - It’s been hot lately, so I’ve been looking and lots and lots of tasty cool, and frozen things to make the summer just a bit more enjoyable.
    For people who love chocolate and bananas, oh, and whipped cream, this recipe delivers.
    Ingredients:
    1 box Jell-O Chocolate Pudding Mix ½ teaspoon vanilla extract 4 large bananas, peeled and sliced 2 cups sweetened whipped cream 3 tablespoons of Kahlua coffee liqueur, as desired Directions:
    Pour milk into large bowl. Add vanilla. Add Kahlua, if desired. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened.
    Peel bananas and cut into slices.
    Arrange slices into a 9-inch pie dish.
    Spread pudding mixture over banana slices in 9-inch pie dish...


  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - Nedast replied to Larzipan's topic in Related Issues & Disorders
      15

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    3. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    5. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...