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    Scott Adams

    Caramel Bars (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Rosemarie Menassas.

    Ingredients:
    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
    dash salt
    1 cup medium sweet coconut



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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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