Christmas Baking & keeping it gluten-free!

As we prepare to visit family & friends - as well as host Christmas dinner, I find myself in the usual place...the kitchen.  Although I spent quite a bit of time "playing" in my la-boratory today, there's still plenty to do tomorrow.  Over the past 5 years of being GF, the one theme I revisit over & over that keeps my in my kitchen (as if it's a lab) is converting the foods we love so that they remain the foods we love - and nowhere is that as important or chemically sensitive as baking.

A family & friend favorite is an old recipe I had for "Congo Bars" that I converted some time ago to GF and in fact its actually better than it was previously; so much so my husband has coined it Cookie Crack. Given I have promised this recipe; particularly to my dear friend Rose Means, I decided to simply share it as it's easy & delicious (if you enjoy desserts or baking for those who do) & thought there may be some of you in need of baking still.

Gluten-Free Congo Bars

Pan: 13 X9 - use (1) Tablespoon Butter to prepare pan          
Oven: 350 degrees

Ingredients:

• 2/3 (C) Butter
• (2) Cups Brown Sugar
• (4) Eggs
• (1) teaspoon vanilla extract
• Dry Ingredients combined & added as follows:
• 1/2 cup Coconut Flour
• 1/2 cup Gluten Free Pantry GF Flour
• (1) cup King Arthur GF Flour
• (1) teaspoon baking soda
• (1) teaspoon baking powder
• 1/2 teaspoon Xantham Gum
• 1/4 teaspoon salt
• 1 1/2 Cups Chocolate Chip Morsels (or a bag of minis)

Directions:

• In standing mixture or w/hand mixture, cream butter until light & fluffy in texture
• Add brown sugar & blend.
• Add (1) egg at a time; incorporate prior to adding the next egg…add VANILLA too
• Then add the remaining ingredients EXCEPT chocolate chips; after its blended add chips
• Place mixture into 13 X 9 pan & bake in oven for 20-25 minutes or until done

Buon Natale! Maryanne ~ The Gluten Free Italian

100% Gluten-Free … 100% Made with Love