How to Make Gluten Free Raspberry Streusel Bars

Anyone that has celiac disease or has a family member that can't tolerate gluten knows the rigors of preparing a gluten-free meal. You need to thoroughly investigate every ingredient for the addition of rye, oat, barley or wheat products. Gluten hides in many foods. Solve the problem and make your own gluten free raspberry streusel bars.

Things You'll Need

• Mixing bowl
• 2 cups gluten free flour mix with xanthan gum
• 1 cup soft butter
• 1 1/4 cups granulated sugar, divided
• 1 egg
• Mixer
• Measuring cup and spoons
• 10 by 10 inch pan
• Cooking spray
• 1 1/2 cups raspberry jam
• 1 cup cold butter
• Two forks
• 1/2 cup pecans
• 1 cup confectioners sugar
• Gluten free pure vanilla extract
• 1 1/2 tbsp. milk or orange juice

Instructions

1. Save time and effort by buying a gluten free wheat flour substitute that contains xanthan gum. One in particular is Tom Sawyer, which has all the necessary ingredients to substitute in most recipes for flour. This saves a lot of preparation time and money gathering all the ingredients that you otherwise need.

2. Mix a cup of soft butter and a cup of granulated sugar in a bowl with a mixer until it's light and fluffy. Add one egg and continue to mix. Gradually add in 2 cups of Tom Sawyer gluten free flour or other flour with xanthan gum. Mix lightly. If you overmix, the crust on your gluten free raspberry streusel bars won't be as delicate as it should be.

3. Spray the bottom of a 10 by 10 inch pan with cooking spray or spread butter on the bottom and sides. Push the completed dough into the pan until it is evenly spread.

4. Create your own raspberry jam from scratch or buy a jar. Check the ingredients on the jar, just to make sure. Use a cup and a half of raspberry jam.

5. Blend the ingredients for the streusel. Measure out a cup of Tom Sawyer flour. Chop in a cup of cold stick butter and mix in 1/4 cup of sugar. Use two forks to blend the ingredients together until crumbly. Add in 1/2 cup coarsely chopped pecans. Mix well.

6. Distribute the streusel mix evenly over the jam. Bake the bars at 350 degrees Fahrenheit until the top is golden. This should take about 40 to 45 minutes.

7. Remove the pan and allow the contents to cool before you drizzle it with frosting. Make the drizzling icing by combining one cup of confectioners sugar, pure gluten free vanilla extract and between 1 to 1 1/2 Tbsp of milk to make it thick enough to drizzle without being runny. Drizzle the icing over the gluten free raspberry streusel bars and allow them to sit and hour or two before you cut them.

Tips & Warnings

• Madagascar Bourbon Pure Vanilla Extract is certified to be gluten free.

• Make extra and freeze some. It freezes well.

• Substitute orange juice for the milk in the drizzle icing. It's yummy and adds some zest.

• Make sure you use a gluten free pure vanilla extract. Some extracts contain gluten.

Resources

• Buy Tom Sawyer flour at the Gluten Free Flour Website.
• Visit Ellen's Kitchen, a source for flour substitutes.