My Sweet Marie

Gluten Free Butter Tart Squares

Posted on: December 20, 2011

These squares are so good, you should make them even if you don’t have a gluten intolerance! They are not hard to do at all! They may take a trip to the bulk store but so worth it! I found out recently that I am gluten intolerant and life has changed since then. I do feel better now and am so glad to have made the change. I hope you make this for your holidays baking!

RECIPE:

Gluten-Free Butter Tart Squares

Ingredients

2 eggs
3/4 cup (175 mL) corn_syrup
2 tbsp (25 mL) cornstarch
1/2 tsp (2 mL) gluten-free baking_powder
1/4 tsp (1 mL) salt
1 cup (250 mL) raisins
1/2 cup (125 mL) walnuts, chopped

Base:
1/2 cup (125 mL) butter, softened
1 cup (250 mL) rice_flour
1/3 cup (75 mL) tapioca starch
1/3 cup (75 mL) packed brown_sugar
2 tbsp (25 mL) potato_starch
1 tsp (5 mL) xanthan_gum

Preparation

Line 9-inch (2.5 L) square cake pan with parchment paper; set aside.

Base: In bowl, beat butter until fluffy. In separate bowl, whisk together rice flour, tapioca starch, brown sugar, potato starch and xanthan gum; stir into butter. Press into prepared pan. Bake in centre of 350F (180C) oven until set but not browned, about 10 minutes. Let cool in pan on rack.

Meanwhile, in bowl, beat eggs; beat in corn syrup. In separate bowl, whisk together cornstarch, baking powder and salt ; stir into egg mixture just until combined. Stir in raisins and walnuts.

Pour over base. Return to oven and bake until almost firm, 30 to 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.)

 

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2 Responses to "Gluten Free Butter Tart Squares"

Loved this recipe 🙂 Thanks again for posting!! Doubled the recipe and brought it to 3 seperate events. People kept saying; “Really, this is Gluten free?!?!”. Amazing – thanks again!

You’re quite welcome, glad it worked for you! I love them too and got the same response from people. Peopel expect GF to be tasteless but actually it’s still quite yummy! I have another recipe I will try this weekend…will post if it works…keep your eyes on the prize!

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