Cooking and Serving: 12 bars
Ingredients
8 tablespoons (112 g) unsalted butter, melted and cooled | ½ cup (70 g) all purpose gluten free flour blend | ¼ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 20 minutes | Servings: 12 bars
Ingredients
8 tablespoons (112 g) unsalted butter, melted and cooled
½ cup (70 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
1 cup (100 g) old fashioned rolled oats, (See Recipe Notes)
¼ cup (50 g) granulated sugar
⅓ cup (73 g) packed light brown sugar
⅛ teaspoon kosher salt
1 cup (140 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¾ cup (90 g) oat flour
⅛ teaspoon kosher salt
¼ teaspoon baking powder
½ cup (100 g) granulated sugar
¼ cup (25 g) old-fashioned rolled oats
6 tablespoons (84 g) unsalted butter, melted and cooled
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 to 2 tablespoons lukewarm water
2 cups fresh blueberries, (about 12 ounces) rinsed and patted dry
2 tablespoons (24 g) granulated sugar
2 tablespoons (15 g) oat flour
⅛ teaspoon kosher salt
Instructions
MAKE THE CRUMBLE TOPPING
Combine all of the topping ingredients (8 tablespoons butter, 1/2 cup all.
purpose flour and xanthan gum, rolled oats, granulated and brown sugars, and.
salt), and blend with a fork until well-combined.
Place in the refrigerator to chill until ready to use.
MAKE THE CRUST
In a large bowl, place the all purpose flour, xanthan gum, oat flour, salt,.
baking powder and granulated sugar, and whisk to combine well. Add the oats,.
Create a well in the center of the dry ingredients, and add the butter, egg.
and 1 tablespoon water, and mix to combine.
The dough will be a bit dry, and you will have to knead it with your hands to.
get it to come together. If necessary for the dough to hold together, add a.
second tablespoon of water, 1 teaspoon at a time.
Transfer the dough to the prepared baking pan, and press firmly into an even.
layer on the bottom of the pan.
Cover with another sheet of unbleached parchment paper and smooth out the.
dough * Place the pan in the center of the preheated oven and bake for 7 to 10.
minutes or until it appears set. It will lose some of its shine.
MAKE THE FRUIT LAYER AND ASSEMBLE
While the crust is parbaking, in a small bowl, place the blueberries,.
granulated sugar, oat flour, and salt, and toss to combine.
After the crust is done parbaking, remove the pan from the oven and spread.
the blueberries out on top of the crust in a single, even layer.
Remove the crumble topping from the refrigerator and fluff it with a fork to.
break it up into irregular pieces.
Sprinkle the crumble topping in an even layer on top of the blueberries, and.
press gently to help it adhere to the blueberries in the filling.
Return the pan to the oven, and bake until the crust is beginning to brown.
around the edges, a toothpick inserted into it comes out clean and the crumb.
topping is lightly golden brown (about 15 minutes).
Remove the pan from the oven and allow to cool completely in the baking pan.
before lifting the bars out of the pan with the parchment paper.
Slice into 12 equal pieces. Store each bar for later use wrapped separately,.
in the refrigerator or freezer.
MAKE THE FRUIT LAYER AND ASSEMBLE
While the crust is parbaking, in a small bowl, place the blueberries,.
granulated sugar, oat flour, and salt, and toss to combine.
After the crust is done parbaking, remove the pan from the oven and spread.
the blueberries out on top of the crust in a single, even layer.
Remove the crumble topping from the refrigerator and fluff it with a fork to.
break it up into irregular pieces.
Sprinkle the crumble topping in an even layer on top of the blueberries, and.
press gently to help it adhere to the blueberries in the filling.
Return the pan to the oven, and bake until the crust is beginning to brown.
around the edges, a toothpick inserted into it comes out clean and the crumb.
topping is lightly golden brown (about 15 minutes).
Remove the pan from the oven and allow to cool completely in the baking pan.
before lifting the bars out of the pan with the parchment paper.
Slice into 12 equal pieces. Store each bar for later use wrapped separately,.
in the refrigerator or freezer.
Notes
* ¼ cup (50 g) granulated sugar
* ⅓ cup (73 g) packed light brown sugar
* ⅛ teaspoon kosher salt
* 1 cup (140 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* ¾ cup (90 g) oat flour
* ⅛ teaspoon kosher salt
* ¼ teaspoon baking powder
* ½ cup (100 g) granulated sugar
* ¼ cup (25 g) old-fashioned rolled oats
* 6 tablespoons (84 g) unsalted butter, melted and cooled
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 to 2 tablespoons lukewarm water
* 2 cups fresh blueberries, (about 12 ounces) rinsed and patted dry
* 2 tablespoons (24 g) granulated sugar
* 2 tablespoons (15 g) oat flour
* ⅛ teaspoon kosher salt
* Preheat your oven to 325°F. Grease a 9-inch square baking pan, and line with
crisscrossed sheets of unbleached parchment paper to make it easy to lift the
bars out of the pan after baking.
MAKE THE CRUMBLE TOPPING.
* Combine all of the topping ingredients (8 tablespoons butter, 1/2 cup all
purpose flour and xanthan gum, rolled oats, granulated and brown sugars, and
salt), and blend with a fork until well-combined.
* Place in the refrigerator to chill until ready to use.
* In a large bowl, place the all purpose flour, xanthan gum, oat flour, salt,
baking powder and granulated sugar, and whisk to combine well. Add the oats,
* Create a well in the center of the dry ingredients, and add the butter, egg
and 1 tablespoon water, and mix to combine.
* The dough will be a bit dry, and you will have to knead it with your hands to
get it to come together. If necessary for the dough to hold together, add a
second tablespoon of water, 1 teaspoon at a time.
* Transfer the dough to the prepared baking pan, and press firmly into an even
layer on the bottom of the pan.
* Cover with another sheet of unbleached parchment paper and smooth out the
dough * Place the pan in the center of the preheated oven and bake for 7 to 10
minutes or until it appears set. It will lose some of its shine.
MAKE THE FRUIT LAYER AND ASSEMBLE.
* While the crust is parbaking, in a small bowl, place the blueberries,
granulated sugar, oat flour, and salt, and toss to combine.
* After the crust is done parbaking, remove the pan from the oven and spread
the blueberries out on top of the crust in a single, even layer.
* Remove the crumble topping from the refrigerator and fluff it with a fork to
break it up into irregular pieces.
* Sprinkle the crumble topping in an even layer on top of the blueberries, and
press gently to help it adhere to the blueberries in the filling.
* Return the pan to the oven, and bake until the crust is beginning to brown
around the edges, a toothpick inserted into it comes out clean and the crumb
topping is lightly golden brown (about 15 minutes).
* Remove the pan from the oven and allow to cool completely in the baking pan
before lifting the bars out of the pan with the parchment paper.
* Slice into 12 equal pieces. Store each bar for later use wrapped separately,
in the refrigerator or freezer.
For the oats and oat flour
For oat flour, just grind oats into a fine powder in a blender. It doesn’t need
To make the crumble recipe without oats at all, eliminate the oats and increase
the all purpose gluten free flour blend to 1 cup (140 grams).
For the crust, eliminate the oats and oat flour, and increase the all purpose
gluten free flour blend to 1 cup + 2 tablespoons (158 grams).
For the fruit layer, replace the oat flour with 1 tablespoon (9 grams)
Nutrition information is automatically calculated, so should only be used as an
Words Gluten Free Breakfast Bars on top of overhead image of bar on white wax
Gluten Free Breakfast Bars on top of overhead image of bar on white wax paper