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  • Jefferson Adams
    Jefferson Adams

    Old School Peanut Butter Squares (Gluten-Free)

      Gluten-free version of classic peanut butter bars.

    Caption: Classic gluten-free peanut butter bars. Photo: CC--Jay Dodge

    Celiac.com 03/25/2017 - Looking for a reasonably healthy snack for the kids, or an easy way to make a hit at your next gathering? These classic peanut butter bars are just like they used to serve in school; except they're gluten-free. Yes, that's a good thing.


    • 1½ cups gluten-free graham cracker crumbs (I use Kinnikinnick Crumbs - Graham Style Gluten Free)
    • 3 cups confectioners' sugar
    • 1½ cups peanut butter
    • 1 cup butter, melted
    • 1 (12 ounce) bag milk chocolate chips

    Combine gluten-free graham crumbs, sugar and peanut butter and mix well.

    Add melted butter and mix well.

    Press mixture evenly into a 9 x 13 inch pan.

    Melt chocolate chips in microwave or in double boiler.

    Spread melted chocolate over peanut butter mixture.

    Chill until the chocolate sets, but is not totally hard, then cut into bars.


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    Have you heard the peanut plants are being sprayed with pesticides along with plants growing next to the peanuts? I just wonder if it is true?

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Scott Adams
    ½ cup butter or margarine
    ¾ cup peanut butter
    1 cup white rice flour
    ¼ cup tapioca flour
    ½ cup sugar
    ½ cup packed brown sugar
    1 egg
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    1 bag milk chocolate chips
    In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

    Scott Adams
    This recipe comes to us from Sue DeVries.

    1 cup butter or margarine
    1 cup creamy peanut butter
    1 cup brown sugar
    1 cup sugar
    2 eggs
    1 teaspoon vanilla
    2 cup brown rice flour ½ cup potato flour (NOT potato starch
    1 teaspoon baking powder
    1 ½ teaspoon baking soda
    ½ teaspoon salt
    2 - 14 oz. bags of fun size or miniature Snickers Bars
    Mix butter, peanut butter, sugars, egg, and vanilla together well. Add dry ingredients; mix. Cut fun size Snickers bars in half or use one whole miniature Snickers. Wrap cookie dough (use about a 1 ball of dough for each cookie) around a piece of candy and place on a well greased cookie sheet. Bake at 375 for about 9 minutes. Flatten cookies slightly with a spatula as soon as they are removed from the oven. Let cool on the cookie sheet for about 10 minutes before removing.
    Note: I dont have any problems with these cookies when I use Air Bake cookie sheets. If you use regular sheets you will need to watch them
    carefully as they tend to burn on the bottom. Dont get confused. Use potato flour NOT potato starch flour!

    Sarah Lukemire
    Peanut Butter Cookies (Gluten-Free)
    Delicious, easy, and really--peanut butter and chocolate--need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth.

    1 pkg Vanilla Candiquik 1 pkg Chocolate Candiquik 2 ½ cups Peanut Butter 1 tsp Vanilla Extract 2 tsp Baking Soda Two eggs 6 oz. flaked coconut, toasted (optional) Directions:
    Preheat your oven to 350F degrees! Melt Vanilla Candiquik according to directions on the package Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step. On a cookie sheet, scoop 1/2"  -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes Let cool on a sheet of wax paper. Melt chocolate Candiquik and simply dip half, or however much of the cookie you want... in the Candiquik. Set on the wax paper to dry and you're done!

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    GFinDC, I don't think a 1000 IU a day is enough to get you in trouble....I have done the same thing. My specialist is now retesting my Vitamin D  levels to see if it is back at normal levels. ...I am curious to see if it has done the trick. But in higher IU amounts Vitamin D should be taken with either beta-carotene (which can help Iron absorption too) and/or Vitamin K to help avoid overdosing (though rare it is possible). See this research article about it entitled "Vitamin D toxicity redefined: vitamin K and the molecular mechanism." https://www.ncbi.nlm.nih.gov/pubmed/17145139 I came across doing some research on my own . .. and I don't think most people taking Vitamin D without Vitamin K to keep it in the right ratio is aware of it.  I also found taking Vitamin K ... I think the K2 form is the one most often recommended... help me control my blood sugar better too! There are actually some D2/K2 sublingual melts you can get to put under your tongue. . .but I don't remember the name brand right off. ..the tip of my tongue but you can gooogle for them. I hope this is helpful but it is not medical advice. 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the Grace of God,
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