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Celiac/Gluten Free
October-November 2011
Gluten-Free, Dairy-Free Raspberry Oat Squares
MAKES 20 SQUARES
Sweet and satisfying, these squares are packed with whole-grain nutrients from gluten-free oats, as well from whole-grain teff, amaranth and brown rice flours. They can be made with an egg substitute with good results.
1 cup certified gluten-free rolled oats
¼ cup teff flour
¼ cup amaranth flour
¼ cup brown rice flour
¼ cup tapioca starch/flour
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon xanthan gum
½ cup (1 stick) unsalted butter or dairy-free margarine, softened
½ cup packed brown sugar
1 large egg or ½ cup mashed ripe banana or 3 tablespoons unsweetened applesauce
mixed with 1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 cup raspberry preserves
½ cup fresh raspberries, more if desired
1. Preheat oven to 350° F. Line an 8-inch square pan with parchment paper, covering the bottom and sides of the pan.
2. In a medium bowl, use a fork to whisk together oats, teff, amaranth, brown rice flour, tapioca starch, cinnamon, baking soda, salt and xanthan gum. Set aside.
3. Using an electric mixer, beat butter and brown sugar until light and fluffy. Add egg (or egg substitute) and vanilla extract and beat to combine. Gradually add flour mixture and continue mixing. Remove ⅓ cup batter and set aside for topping.
4. Press remaining batter into the bottom of prepared pan.
5. In a bowl, mix together raspberry preserves and fresh raspberries. Spread mixture over batter in pan.
6. Scatter clumps of reserved batter on top of the raspberry layer.
7. Place in preheated oven and bake for 30 to 35 minutes, until topping is lightly browned. Cool completely and cut into squares.
Comments (9)
Sorry I didn't respond earlier -- just saw these comments. Yes, feel free to use 1 cup of all-purpose gluten-free flour mix, or feel free to use a total of 1 cup of different gluten-free flours (like 1/2 cup brown rice flour, 1/4 cup sorghum flour, and 1/4 cup tapioca starch -- or if you don't have sorghum, you can use 1/2 cup brown rice flour, 1/4 cup tapioca starch and 1/4 cup potato starch).
You are right -- it is expensive to buy all these different GF flours. Plus, they are hard to find. We included them with this recipe, because they are healthy, whole-grain flours to go with the healthy, whole-grain oats. But please feel free to make your own substitutions depending on availability and budget.
Posted by: Eve B | December 19, 2011 11:43 PM Report this comment
Wouldn't it be nice if the author of the article would post answers to the questions.... especially this one.... Can you use an all-purpose gluten free flour mix? I would also like to know!!! Yeah I know I can play with the ingredients but they cost so much especially the GF oats!
Posted by: Unknown | November 19, 2011 4:52 AM Report this comment
What about a sugar substitute? my daughter can't have any cane sugar. . .What could you substitute for the brown sugar in this recipe?
Posted by: Motherof06 | October 13, 2011 12:38 PM Report this comment
what about if you can't have sugar? what would you substitute for the brown sugar in this recipe?
Posted by: Motherof06 | October 13, 2011 12:36 PM Report this comment
I agree!! I live in an area that frowns on healthy eating!! Homestyle fried is the norm here, suffice it to say, even whole foods in this area does not carry the flours listed!! They try, however, would only lose money carrying such a multitude of different flours. What can we use that is readily available at Albertsons or even Walmart?
Posted by: Sonoma67 | September 30, 2011 8:46 AM Report this comment
Congratulations on finally posting a recipe with a predominance of nutritious flours. This is sadly lacking in most of your recipes. I hope you do more of this and also start cutting back on the sugar or better yet make them sugar free. By that I don't mean using honey, agave, etc. They are still sugar and feed the gut pathogens that some of have so much trouble with. I also consider artificial sweetners to be unhealthy.
Posted by: Anne B | September 29, 2011 9:57 PM Report this comment
One of the most difficult and costly things about baking gluten free is having to buy so many different flours. My small freezer is already almost filled up with flour and I still do not have every flour yet that is mentioned in every recipe, such as, Teff.
It would be so helpful to see substitution flours listed, even if the results are not quite as wonderful as the best flour that can be used. My limited budget is already strained with having to now eat gluten free.
Posted by: Mary W | September 29, 2011 5:32 PM Report this comment
What can I use to substitute for the Teff Flour? I don't have any. Thanks!
Posted by: Theresa C | September 29, 2011 3:14 PM Report this comment
Can you use an all-purpose gluten free flour mix?
Posted by: brrotha@comcast.net | September 29, 2011 3:05 PM Report this comment