Gluten Free Nutri-Grain Bars (fruit and grain bars)

As a Celiac Mom with non-Celiac children, there have always been certain foods that I just can't bring myself to buy because there is an excellent chance that I would break down and "cheat." One of those items has always been Nutri-Grain bars. I love them! Of course I have tried every commercial GF version under the sun, but let's face it, they are kind of gross. So riding my current wave of converting my favorite gluten-filled foods to ones that don't make me sick for a week, I decided to try my hand at making GF Nutri-Grain copycat bars. (Incidentally, the other item is Pop-Tarts, which I took care of here).

They were actually pretty easy to make, and let me just say that they tasted fantastic! They are even better than the ones I used to love from the grocery store. The other great thing about these is that you can make them in any flavor your heart desires. So grab your favorite jam, or jelly and enjoy!

Gluten Free Nutri-Grain Bars (Cereal bars, fruit and grain bars)

1 1/2 c. Gluten-Free Heaven Whole-Grain Flour*
1 1/2 c. gluten-free quick oats
3/4 c. brown sugar
3/4 tsp xanthan gum
1/4 tsp salt
1 egg (or flaxseed substitute)
3/4 c. butter (or dairy-free), softened
1 tsp pure vanilla extract
1/2 tsp almond extract
1-2 c. jam or jelly of your choice

*This recipe was formulated with the flour specified. Use of a different flour blend is not recommended.

Preheat oven to 350 degrees. In a large bowl, mix all ingredients until a soft dough forms. Press half of the dough into the bottom of a 9x13 pan. Spread jam over the bottom crust. Press the remaining half of the dough between two sheets of greased plastic wrap or parchment paper. Peel off the top layer of parchment or plastic wrap and carefully transfer the dough to the pan to make the top crust. Bake for 20-30 minutes, until lightly browned. Allow the bars to cool completely before cutting. Store in an airtight container for up to a week.

Tip:
If you are short on time and aren't too concerned about evenness with the top crust, you can just crumble the second half the dough on top of the jam and bake as directed.


I used tin foil on this one so it would show up better in the picture.

Brazilian Cheese Bread (Pao de Queijo)

After dining at Rodizio Grill, a local Brazilian steak house, I decided that I had to try to replicate their amazing cheese bread, which is naturally gluten-free. Several delicious attempts later, here is the final product:

Gluten Free Brazilian Cheese Bread (Pao de Queijo)

1/2 c. oil
1/3 c. water
1/3 c. milk
1 tsp salt
dash of onion powder
2 1/3 c. tapioca flour (aka tapioca starch, aka yucca flour, aka cassava flour, aka manioc starch)
1 c. fresh grated parmesan cheese (NOT the stuff in the green can, this is in the cheese aisle)
2 eggs, beaten

Bring water, oil, milk, salt and onion powder to a boil in a small saucepan. Remove from heat immediately and stir in tapioca flour until smooth. Set aside to cool (about 10 minutes). When tapioca mixture is mostly cooled, add cheese and egg. Stir until well combined. Mixture will now be slightly lumpy due to the cheese. Spoon into a lightly greased mini muffin tin and bake at 375 for 15-18 minutes. Rolls will be soft and chewy on the inside - not raw but also not the same texture as you would expect a regular dinner roll to be. Makes approximately 36 small rolls.

Xanthan Gum Ratios

I found this great reference on the Bob's Red Mill site and am posting it here for any of you who like to convert your favorite gluten-filled recipes to gluten-free ones, like myself.