This recipe was originally published in 2015.
These luscious bars rely on good-quality blueberry jam. Most white chocolate chips contain dairy; if you’re avoiding dairy, use dairy-free dark chocolate chips instead. This gluten-free recipe can be made with egg replacement; see instructions below.
For Egg-Free Bars, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water to make a gel. Let cool. In step 3, beat sugar and butter together. Then add flax gel and vanilla and beat until just combined. Continue with recipe as instructed.
Beth’s Gluten-Free Cake & Pastry Flour Blend
MAKES 2½ CUPS.
This gluten-free flour blend includes sorghum and cornstarch. Sorghum is light and less grainy than rice flour. It absorbs moisture more evenly, thanks to its finer grind, and it contains valuable nutrients and fiber. Cornstarch lightens the texture and adds structure to the cake. If you’re avoiding corn, use tapioca or potato starch instead.
1 cup white rice flour
3/4 cup sorghum flour
3/4 cup cornstarch, tapioca starch/flour or potato starch (not potato flour)
1. Whisk ingredients together. Store in a tightly covered container in the refrigerator. Bring to room temperature before using.
Each cup contains 520 calories, 4g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 116g carbohydrate, 4g fiber, 0g sugars, 80g protein.
Food editor Beth Hillson is author of Gluten-Free Makeovers (DaCapo Lifelong) and The Complete Guide to Living Well Gluten Free (DaCapo Lifelong).Yields 12 bars
- 1/2 cup (1 stick) unsalted butter or dairy-free buttery spread
- 1 + 1/2 cups white chocolate chips, divided
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 + 1/4 cups Beth’s Cake & Pastry Flour Blend
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3/4 cup fruit-sweetened blueberry jam
1Preheat oven to 325°F. Lightly oil a 7½x 11-inch baking pan and line it with parchment paper or aluminum foil that extends up the sides of the pan. Spray the surface with vegetable oil spray and set aside.
2Place butter in a microwave-safe bowl and microwave on medium-high 1 minute. Stir. Then add 1 cup white chocolate chips, stirring gently to soften. Let stand.
3Beat eggs in a large mixing bowl on medium speed until foamy. Add sugar and beat on high until lemon-yellow, about 5 minutes. Gently stir in butter mixture. Add vanilla and beat. Whisk together flour blend, baking powder, xanthan gum and salt. Add to egg mixture and beat at low speed to combine. Reserve about 11/3 cups batter.
4Spread remainder of batter into prepared pan. Place in preheated oven and bake 15 to 17 minutes until light-golden brown around the edges. Cool briefly on a wire rack.
5Place jam in a small microwave-safe bowl and microwave 30 seconds or until spreadable. Spread over warm crust.
6Stir remaining ½ cup chocolate chips into remaining batter. Drop spoonfuls of batter over jam.
7Return pan to preheated oven and bake 30 minutes or until edges are browned. Cool completely.
8Lift out of the pan using edges of the parchment or foil and cut into squares. If squares are difficult to cut, freeze 30 to 60 minutes before cutting.