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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. Ingredients: 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 Directions: 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.
Traditionally, Matzo (also known as Matzah or Matza) is an unleavened bread that is eaten during the week-long Jewish holiday known as Passover. However, I just found an amazing gluten-free matzo that I will be sure to have on hand year-round. Yehuda's Gluten-free Matzo is imported from Israel and is not only Kosher for Passover (Orthodox Union Parve), but it is also certified gluten-free! These crackers are made as a large cracker sheet (approx 7” x 7”) and they have such a wonderful crunch and flakiness to them, and contain just the right amount of salt. Compared with most gluten-free crackers I've had these are lower in both salt and sugar, and they would be perfect to set out for any guests on any occasion (gluten-free or not). Other than the size of the gluten-free matzo, their taste and texture are the closest thing to a "Saltine" cracker that I have tried since going gluten-free over nine years ago. My only complaint would be that there were a few pieces of the gluten-free matzo that arrived broken, but I would have broken them down into smaller pieces anyhow, so it wasn't a big deal. In my opinion the taste of these gluten-free crackers is wonderful. They can be enjoyed on their own, or topped with cheese or meat, or you could crumble them up and put them on top of your favorite dish. I am just so happy to finally have found a gluten-free cracker that tastes great and is versatile, and one that my picky gluten-free two-year-old actually likes to eat as well. I also can't wait to get creative with them in the kitchen and begin using them for things like breaded coatings for fried chicken, toppings for soups and salads and as a basic ingredient in my favorite recipes. Visit their site at: GlutenFreeMatzo.com. Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
Wendy Cohan, RN posted an article in Gluten-Free Cake Recipes (Frostings)
This recipe comes to us from Rosemarie Menassas. 1 ¾ cups quinoa flakes (or quick cooking rolled oats if you include oats in your diet) 1 ¾ cups gluten-free flour mix ½ to ¾ cup cold butter ¼ teaspoon baking soda ¾ to 1 cup brown sugar Mix all of the above together till butter is all worked in and pat half of the mixture into a nine inch cake pan. Meanwhile: Add 2 cups chopped dates, no pits, ½ cup white sugar, 1 cup water and 1 tablespoon lemon juice to a medium saucepan and cook slowly stirring to prevent burning till mixture is thickened. Cool the mixture. Now pour the date filling over the mixture in the pan. Then add the remaining topping mixture and pat slightly. Bake at 350F for about 45 minutes or till golden on top. Cut in squares when cool.