GFCF Lemon Bars

Since I had lots of lemon curd left over from the lemon bites I made recently, I made these bars over the weekend.

They did not last long! They were so yummy.

You could probably add flaked coconut to the topping if you wanted - I don't personally like coconut so I don't add it to any of my recipes, but I could see it going well in this one - if you liked that sort of thing!

GFCF Lemon Bars

1 cup gfcf margarine (I used earth balance buttery spread)

2 cups gf flour blend (I used authentic foods blend which has xanthan gum in it – so if you use a blend without xanthan gum, you may need to add it)

1 cup raw sugar

2 cups lemon curd (recipe follows)

½ cup chopped nuts (I used almonds)

Preheat oven to 375 degrees F
In a large mixing bowl cream margarine.
Add flour and sugar. Mix until coarse crumbs form.
Pat 2/3 of mixture in the bottom of an ungreased 9 by 13 inch baking pan.
Bake at 375 degrees for 10 minutes.
Cool slightly
Spread lemon curd over baked layer.
Add chopped nuts to remaining crumb mixture and sprinkle over the top of the lemon curd.
Lower oven temperature to 350 degrees.
Bake for 25 minutes or until lightly browned.
Cool thoroughly, cut into squares and enjoy!

Lemon Curd

I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.

6 tablespoons butter substitute (I use ghee)

1 cup sugar (I use organic raw sugar so mine isn’t as refined looking)

2 large eggs plus 2 egg yolks

2/3 cup fresh lemon juice

Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.

Store for up to 2 weeks in fridge or 2 months in freezer

GFCF Pizza

Since the lasagna I made a couple of weeks ago was such a success, I decided to tackle pizza. I made two of these babies for dinner last night and between the 3 of us, there were no leftovers - so I would say it was a success. It is so good to be adding old favorites back into our diet - and for Andy to be able to enjoy things he never has.

GFCF Pizza Recipe

Crust -
3 packets gluten free yeast (I used Red Star)
1 1/3 cup brown rice flour
1 cup tapioca flour
4 tsp. xanthan gum
1 tsp. salt
1 packet unflavored gelatin (I used Knox)
1 tsp. oregano
1 tsp. basil
1 1/3 cup warm water
1 tsp. raw sugar
2 tsp. olive oil
2 tsp. apple cider vinegar
Cooking spray

Preheat oven to 425 degrees.
Mix yeast, flours, xanthan gum, salt, gelatin, oregano and basil
In separate bowl mix warm water, sugar, oil and vinegar
Add liquids to dry ingredients and beat with a mixer on high for three minutesSpray two 12" pizza pan with cooking spraySpoon half of dough onto each pan
Grease your fingers with shortening or cooking spray and use them to spread dough out on pans.
Bake for 10 minutes in preheated oven.
Then either add toppings or freeze crust for future use.
Bake the topped crust for 20 to 25 more minutes.

Toppings:
15 oz can Muir Glen Tomato Sauce (1/2 of can for each pizza)Jennie-O Turkey Italian Sausage, cooked – half for each pizza¼ cup chopped onions for each pizza¼ cup chopped red bell peppers for each pizza
1 small can pineapple – ½ for each pizza1 small can mushrooms – half for each pizzaFollow your heart mozzarella cheese, shredded – half for each pizza

Lundberg Rice Chips

If you haven't tried these, you really should. Dan and Andy fight over them when I bring them home. They are super tasty and gluten free.

GFCF Lemon Bites

I have been craving a shortbread type cookie so I got in the kitchen and tinkered today and came up with this delectable bite size cookie!



GFCF Lemon Bites

¾ cup gfcf margarine (I used Earth Balance Buttery Sticks)
½ cup powdered sugar
¼ cup sugar (I used raw organic sugar)
1 large egg1 tablespoon lemon juice
1 teaspoon vanilla1 teaspoon baking powder
2 cups gfcf flour blend (I used Authentic Foods multi blend flour which has xanthan gum in it – if you use another flour blend, you may need to add xanthan gum)
Lemon curd – maybe ½ cup – recipe follows

Beat margarine and sugars until fluffy.
Beat in egg, lemon juice and vanilla.
Beat in flour and baking powder
Chill 1 hour
Roll dough into 1 inch balls and place on greased baking sheet – using your finger, make an indent in the middle.
Fill indent with lemon curd
Bake at 350 degrees for 15 minutes
If desired, drizzle icing over cookies

Makes 4 to 5 dozen

Lemon Curd

I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.

6 tablespoons butter substitute (I use ghee)1 cup sugar (I use organic raw sugar so mine isn’t as refined looking)2 large eggs plus 2 egg yolks2/3 cup fresh lemon juice

Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.

Store for up to 2 weeks in fridge or 2 months in freezer