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cross your fingers..I'm going to attempt...

16 years ago

Wheat Free Lemon Bars..I have 3 small meyer lemons that need to be used up..

I'm going to attempt them after I return from picking up #1 son.

~I've already made hubby Glenda AL's sourcream banana cake today.

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Comments (10)

glenda_al
16 years ago
Hey, terri, you need to try this next :o)

Jamaican Jungle Bread
1 1/2 cup flour, all-purpose

1 cup 3 minute brand quick oats

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup flaked coconut

1/2 cup walnuts or almonds or pecans, chopped (toasted)

3 bananas, mashed

8 oz crushed pineapple

1/4 cup vegetable oil

2 eggs

Mix flour, oats, sugar, baking powder, baking soda, cinnamon, salt, coconut and nuts in a large bowl. Mix bananas, pineapple, oil and eggs in a medium bowl. Add all to large bowl and stir, but not too much. Bake on a greased pan at 350 degrees for 50 minutes. For the glaze, mix 1/2 cup of confectioners sugar with 1 Tb of butter and add either 1/2 ts coconut or vanilla extract. Add 2 ts of milk. Pour this glaze over the bread. Makes one loaf.
Terri_PacNW
Original Author
16 years ago
Thanks Glender it sounds good..but right now I'm not using wheat..and I've not totally figured out converting my own recipes. But I'll c/p it and save it, maybe for Easter Guests.

Here's the picture of my bar..It's good.

{{gwi:1480500}}
sorry lighting was carpy..and I moved! LOL
I'll take a better picture tomorrow.

The top's got this crispness to it, then the middle is pudding like and the crust is a bit crumbly..the recipe asked for and egg in it and I forgot. DUH~

Here's the recipe for those that want a Gluten Free Lemon Bar.

1 c gluten free flour mix
1/2 c almond meal/flour
1/4 c confectioners sugar
pinch salt
1/2 t xanthan gum
1 1/2 sticks of butter, chilled

Blend dry ingredients, then cut in butter to pea size. Blend in 1 egg. Press into 9x13 pan and bake at 325F for 30 minutes.
Meanwhile, juice 4 lemons and zest one. (I actually zested 3 sm Meyers, juiced them plus added the juice from a regular lemon too. was about 1/2 cup.)
3 c sugar (I only added 2. I added 2 then tasted.)
6 eggs
1/2 c GF flour blend
Combine juice, zest and sugar. Add in eggs and mix well. gently add in flour.
Pour over baked crust, put back in the oven dropping temp to 300F, until firm. (Top did not brown.)

Gluten Free Flour Blend
1 c white rice flour
1 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch
1 T sweet rice flour (optional)
Whisk well.
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glenda_al
16 years ago
That looks delicious, terri!
I love lemon anything!
msazadi
16 years ago
1/2 t xanthan gum

Terri, I googled the xg - Gum, Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. I wonder if that small amount could be left out?

I'm thinking of my gfree friend with these bars but don't want a whole supply of something I'd never use again, e.g. the x-gum. Maureen
Terri_PacNW
Original Author
16 years ago
Well Maureen..I guess you can leave it out..however, you'll not get much of a rise..but then again..I didn't either..because I forgot the egg..if you don't use the xanthan, than DON'T forget the egg. LOL I'm sure it would be fine actually in this recipe..if it were bread or cake, I'd say no way.

You can also sub Guar Gum..but again, something you wouldn't use often.
Terri_PacNW
Original Author
16 years ago
{{gwi:1480501}}
The crust is a bit thick, as I did it in a 10" square versus 9x13.

{{gwi:1480502}}
You can see how the top got crispy. That does NOT have powdered sugar on it.
msafirstein
16 years ago
OMG...just jumps out of the screen!

Gorgeous!

Michelle
rob333 (zone 7b)
16 years ago
It looks really good. Yes, the tops did not brown. Could you, if you really wanted to, take a torch to it, or broil it a bit? I know that wouldn't be browning it per se, but it might make that "crispy top" a crunchy treat???
Terri_PacNW
Original Author
16 years ago
Robin, I have made lemon bars before, and always had a brown edge and just a thin layer of skin on the top..these are the first ones that have an actual "crunch" to the top..and I love it. Even if I don't remain wheat free..I'll use this recipe to make lemon bars. And the Meyer lemons make the most wonderful filling! It's not pungent tart..it's sweet tart..and I'm so glad I tasted the juice/zest and 2 cups of sugar before adding the 3rd cup! Otherwise they'd be sweet with a hint of meyer lemon flavor.
suebdoo
16 years ago
Terri, your bars look wonderful!
I'm going to make them this weekend.

Thank you.

Sue

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