Gluten Free Dessert Bars

My sister passed these on from a friend of hers. I’m actually looking forward to making some of these. For a base I may even try Quaker’s Oats. For temperature conversions:

  • 350F = 176C
  • 325F = 162C

Universal crust for Gluten Free Dessert bars:

  • 1 cup cornstarch
  • 1/2 cup margarine or butter
  • 1/4 cup brown sugar


  1. Blend flour, margarine, and brown sugar until crumbly
  2. Press into a 9" square pan. Bake in 350F oven for 15 minutes

Lemon Bar

  • 1 cup of white sugar
  • 3 tbsp. lemon juice (i usually use 5 because I like it very lemony)
  • 2 tbsp. corn starch
  • 1.2 tsp. baking powder
  • 2 eggs
  • 2 tsp. grated lemon rind
  1. Stir together all ingredients except 1 tsp. lemon rind
  2. Pour over baked base, return to oven at 325F for an additional 25 – 30 minutes until lightly browned and firm to the touch
  3. Let cool completely in pan before serving
  4. Dust with icing sugar and slice 
  5. Store in an airtight container in the fridge for 1 week, or in the freezer for 3 months

Macaroon Bars

  • 2 egg whites
  • 1/2 cup sugar
  • 2 tbsp. corn starch
  • 1 tsp. vanilla
  • 2 cups coconut
  • 1 cup of chocolate chips (can use dairy free, or pure cocoa)
  • 1/2 cup walnuts (optional)
  1. Mix together all egg whites, sugar, corn starch, and vanilla in a large bowl. Add coconut, chips, and nuts if desired 
  2. Spoon mixture onto baked layer and bake for an additional 18 – 20 minutes at 350F.  Cool before cutting into bars

One of the best versions, according to the sender, is substituting the chocolate chips for dried apricots, cranberries, and cherries, and drizzling the bar with white chocolate.

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