SUE'S GLUTEN FREE BAKING @ HOME
Sue's Lemon Squares
Base
¼ cup white rice flour
½ cup potato starch
½ cup tapioca starch
1 tsp gum
¼ cup packed brown sugar
Pinch salt
1/3 cup vegetable oil
1 egg
Topping
4 eggs
1 ½ cups white sugar
2 tbsp grated lemon zest (2)
½ cup lemon juice (2 lemons)
¼ cup corn starch
1 tsp baking powder
Base - Use food processor and pulse dry ingredients. Mix egg and oil, add to food processor, pulse till mix resembles coarse crumbs.
Press into bottom of square pan, bake 12-15 mins at 350° until set. Reduce temperature to 325°.
Topping - Beat eggs, sugar, lemon zest, lemon juice, cornstarch and baking powder until blended. Pour over hot base. Bake 35-40 mins or until light golden and almost firm in the middle.
Sue's Buttertart Squares
Base
2/3 cup white rice flour
3 tbsp tapioca starch
3 tbsp packed brown sugar
1 tbsp potato starch
1 tsp guar gum
1/3 cup softened butter
Topping
¾ cup corn syrup
2 tbsp corn starch
½ tsp baking powder
Pinch salt
2 eggs
3 tbsp raisins
3 tbsp chopped walnuts
Base - Cream butter, slowly add in dry ingredients. Press into bottom of 8”-9”square pan. Bake 10-12 mins at 325° till golden.
Topping - Beat eggs until light and fluffy, add corn syrup while mixing. Add cornstarch, baking powder and salt, mix till just smooth. Stir in raisins and walnuts.
Remove base from oven and pour topping over hot base and return to oven for 20-25 mins or until the centre is somewhat firm. Cool completely before cutting. If you freeze the whole pan, it will be easier to cut.
Sue's Nanaimo Bars
Base
1/3 cup melted butter
3 tbsp egg whites
1 tsp vanilla
1/3 cup cocoa powder
2 tbsp sugar
2 cups ground almond
½ cup chopped walnuts
1 cups shredded coconut
Place all ingredients in a bowl and mix with a fork till incorporated.
Press evenly into an 8-9” square pan and chill.
Filling
¼ cup butter, softened
3 tbsp milk
¼ cup custard powder
2 cups icing sugar
Mix all ingredients well till smooth. You may need to add extra milk, 1 tbsp at a time to get a thick frosting consistency. Spread over base and smooth top, chill.
Glaze
1 tbsp butter
½ cup semi-sweet chocolate chips*
*or bakers chocolate will make a glossier topping
Place chocolate and butter in a measuring cup and microwave for 30 seconds, stir till smooth. Spread over filling, making surface smooth, do not over work, as chocolate will set up. Chill. Once the top layer is starting to set (about 30 mins) use a sharp knife to cut through the surface. This will make it much easier to cut into proper pieces, once all the layers are chilled and set.
