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Caramel Bars (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Rosemarie Menassas.
¼ cup butter
1 cup brown sugar
1 egg, beaten
½ cup chopped pecans, or other nuts
¾ cup (Betty Hagmans all-purpose flour mix)*
½ teaspoon Xanthan gum
1 teaspoon baking powder
1 cup medium sweet coconut
Preheat oven to 350F. Spray a 9" x 9 baking pan with Pam. Melt butter in saucepan. Remove from heat. Stir in sugar. Stir in beaten egg. Measure in flour, xanthan gum baking powder, salt. Stir to mix. Add 1 teaspoon gluten-free vanilla, if desired. Add in the coconut and nuts and stir to blend. Mixture will be quite thick. Spread with spatula into pan and bake at 350F for 30 to 35 minutes till top is golden brown and a toothpick inserted into the center comes out clean. Cool on rack. Cut in bars when cool. Enjoy!
*Betty Hagmans all-purpose flour mix:
2 cup white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
Blend with whisk and store, ready for baking when a recipe calls for all-purpose flour.
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