Cooking and Serving: 30 minutes | 15 bars
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum (omit if your blend already contains it) | ¼ cup (36 g) cornstarch, replace with more Cup4Cup if that is your all
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 15 bars
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum (omit if your blend already contains it)
¼ cup (36 g) cornstarch, replace with more Cup4Cup if that is your all
⅜ cup (36 g) nonfat dry milk powder
1 cup (120 g) gluten free oat flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
¾ cup (75 g) gluten free old-fashioned rolled oats
¾ cup (150 g) granulated sugar
½ cup (114 g) plain yogurt, at room temperature (sour cream will also work)
2 tablespoons (28 g) neutral oil, (like canola, grapeseed, or sunflower
2 teaspoons pure vanilla extract
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
¼ cup (2 fluid ounces) lukewarm water, plus more as necessary
6 ounces seedless strawberry preserves
Instructions
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the flour, cornstarch, nonfat dry milk, oat flour,.
baking soda, baking powder, salt, oats and sugar, and whisk to combine well.
Create a well in the center of the ingredients in the bowl and add the.
bring the dough together without crumbling, add more water teaspoonful. The dough will be sticky and somewhat stiff, but not dry.
Transfer the dough to a lightly floured surface and roll it out into a.
rectangle about 1/4 inch thick.
Using a sharp knife or pastry wheel, trim any rough edges of the dough and.
cut out 4-inch squares, gathering and rerolling scraps as necessary.
To shape the bars, place about 2 tablespoons of strawberry preserves down the.
cover the filling. Pinch the ends of each bar together to seal.
Place the shaped bars about 2 inches apart from one another on the prepared.
Place in the freezer or refrigerator to chill until firm (about 15 minutes).
Remove the baking sheet from the refrigerator or freezer, and place it in the.
Bake until the bars are very lightly golden brown and slightly darker around.
Allow the bars to cool on the baking sheet until firm. If any filling has.
peeled off the parchment paper.