Gluten-Free Makeovers (65 page)

Grind premade gluten-free cookies in a food processor to yield 2¼ cups.

Avoiding Eggs?
Omit and add 2 tablespoons corn or potato starch to the filling mixture. Beat well.

Dairy-free?
Replace condensed milk with an equal amount of cream of coconut or see page 267 to make dairy-free condensed milk. Use soy cream cheese and add 2 tablespoons corn or potato starch. Use Earth Balance Dairy-Free Spread in the crust.

I’ve adapted my favorite parts of several recipes to create these yummy lemon squares. I make them every year for my son’s birthday and mail them to his office. They never make it home. For best results, do not replace the eggs with an egg substitute.

Make the crust: Preheat the oven to 350°F. Line a 9 × 13-inch pan with aluminum foil. Spray with vegetable spray.

Combine the rice flour, sorghum flour, cornstarch, xanthan gum, and salt together in a bowl. Stir well with a fork to blend. Remove 5 tablespoons of the flour mixture to a separate bowl and set aside.

In the bowl of a food processor, combine the ¾ cup walnuts, 1½ cups of the rice flour blend, the butter, and brown sugar. Pulse until the mixture resembles coarse meal. Remove ¾ cup of the mixture and place in a separate bowl. Press the remaining mixture into the bottom and 1 inch up the sides of the prepared pan.

Bake 10 to 12 minutes, until the edges are light brown.

Make the filling: Beat the eggs, sugar, lemon juice, reserved flour blend, and baking powder in a bowl and pour over the baked crust. Sprinkle the reserved ¾ brown sugar mixture over the top and cover evenly with the walnuts.

Bake 25 to 30 minutes, until just set and the top has begun to brown. Cool and refrigerate.

Tips
:
For best handling, freeze one hour before cutting into squares. Lift out of the pan using the edges of the aluminum foil. These bars are best if made one day prior to serving.

To make juicing the lemons easier, cut in half and place in a glass bowl. Microwave for 2 minutes. Let cool before juicing.

When a version of this recipe appeared in the
Hartford Courant
several years ago I had to try it. After all, what could be wrong with a recipe that calls for chocolate and peanut butter? In place of the four and sugar, I used a Gluten-Free Pantry Cake and Cookie Mix. The results were stunning. Then I made it with the Cake and Pastry Four Blend and the results were even better—a bit lighter and less granular. Either way, you are sure to get rave reviews. Get out the milk. You are in for a treat!

Make the crust: Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking pan.

In a mixer, combine the sugar, flour blend, baking powder, and baking soda and mix just to blend. Add the peanut butter, butter, and eggs and mix until the dough forms a ball. The mixture will be crumbly. Remove 1 cup of the dough and set aside. Press the remaining dough into the bottom and 1 inch up the sides of the prepared pan.

Make the filling: In a microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave on medium heat for 1 to 2 minutes, until the chips have melted. Stir until smooth.