GLUTEN-FREE LEMON SQUARES
Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan.
- For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
- For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
- Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g
WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)
I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 20 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
- Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
- Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
- Pour the mixture into the baking tray and press evenly over the base.
- Bake for 15 to 20 minutes or until lightly browned.
- Set aside to cool.
- Mix sweetner and flour in a large bowl.
- Add egg, lemon juice and zest and mix well.
- Spread rasperry jam evenly over warm crust.
- Gently pour lemon mixture over jam.
- Bake for 20 to 25 minutes or until set.
- Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator 2 hours, cut into squares before serving.
Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3
WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE
I have tried many recipes for different variations of lemon surprise puddings, and delicious as they are, none of them transferred well to being gluten free. The egg whites are what helps in this recipe, however, it is the ban Marie that is key to its success.
Provided by WicklewoodWench
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180c,
- In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
- Add the egg yolks, flour and baking powder, beat well together.
- Gradually add the milk and lemon juice. (Don't panic if it curdles).
- In a separate bowl, whisk the eggs whites until they form stiff peaks.
- Using a metal spoon, gently fold the egg whites into the lemon mixture.
- Pour into a greased 2 pint ovenproof dish.
- Place the dish in a ban Marie and bake for 45-50 minutes.
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
WICKLEWOOD'S GLUTEN FREE PARMESAN THINS
Cheese is my great weakness and this gluten free version of a favourite only makes it easier to indulge.
Provided by WicklewoodWench
Categories Cheese
Time 15m
Yield 15-20 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 200c 400f.
- I a bowl rub together the flour and butter until it resembles breadcrumbs.
- Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
- Shape the dough into a log and wrap in cling film and chill for 15 minutes.
- Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
- Bake for 10 mins or until they are crisp and light golden.
- Allow to cool slightly before transferring to a cooling rack.
WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES
This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern's "cooking up a storm"; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 25m
Yield 8-10 sausages
Number Of Ingredients 15
Steps:
- In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
- In another bowl, beat the eggs and milk together with the mustard powder.
- Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
- Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
- Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
- Serve warm with chutney or relish.
Nutrition Facts : Calories 67, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.1, Sodium 34.5, Carbohydrate 7.8, Fiber 0.7, Sugar 0.8, Protein 4
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