As you know, I have being trying my best to re-create "normal" baking recipes to gluten free. Some okay, some thrown in the trash and some almost. Well, this is an almost (tee hee Becca). It is still not perfect, but I am getting there. One of the ingredients is sweet rice flour. To purchase sweet rice flour, I had to make a trip to the Saigon grocery store. What an adventure - I am so glad I went. The products are vast and the prices are way, way less than Whole Foods. After the CEO's rail this week against the proposed Health Care Bill, I doubt if I will ever shop there again. The audacity of him saying that health care is not a right in the USA!!!! Well, I guess you know where I stand.
Now on to the goodies.... this recipe was adapted from Elizabeth Barbone's Easy Gluten Free Baking cookbook. I ordered it from Amazon.
The display cake stand I bought from Whitney Smith Pottery.


  • 1 1/4 cups of white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter (softened)
  • 1/4 plus 2 tablespoons granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small mixing bowl, combine flours, cornstarch, baking soda and salt.
In a large mixing bowl, cream butter and sugars until combined. Add eggs and vanilla. Mix until incorporated. Add flour mixture and beat until a dough forms.
Fold in chocolate chips.
At this point, you can also fold in 3/4 cup roasted pecan pieces (I did).

Drop by tablespoon onto parchment lined baking sheets. Place them about 2 inches apart.

Bake for 10-12 minutes or until golden brown.

Remove from oven and place on wire rack. Allow to cool for 3 to 5 minutes. Transfer unto wire rack to cool completely.

Makes about 3 dozen depending on the size.



As you know, I am now gluten-free and working my way through all the challenges of baking... to say the least! Really hasn't been too bad -just need to plan ahead more than ever before.
Upon my return from Kanuga, I had waiting for me a box of Meyer lemons from my dear friend, Karen, of Lemon Ladies. So excited!!!! Lemonade to quench the thirst! And talk about good!
My other hankering was for some lemon bars. Time to get creative.
I think this recipe is just about as close as I can come to the real thing not using wheat flour. Give it a try and let me know what you think.


Cookie Base
  • 1 cup Pamela's Baking Mix (I bought it at Whole Foods)
  • 1/4 cup powdered sugar
  • 1 stick salted butter, cold and cut into small pieces
  • 2 Tablespoons ice cold water

Meyer Lemon Topping
  • 3 egg yolks
  • 3/4 cup granulated sugar
  • 2 Tablespoons white rice flour
  • 1/4 cup freshly squeezed Meyer lemon juice


Preheat oven to 350 degrees. Grease and rice flour an 8 inch baking pan.
In a food processor, add flour, powdered sugar and butter. Pulse until butter is thoroughly incorporated. (Dough should look like a coarse meal)
Add water. Pulse a few times until a dough forms.
Press mixture into the bottom of the prepared pan.
Bake crust for 20 to 25 minutes - or until golden brown.

Remove pan from oven and place on rack. Leave oven on.

In a small bowl, mix the egg yolks, granulated sugar, white rice flour and Meyer lemon juice. Stir until blended.

Pour mixture over baked crust.

Return to oven. Bake for 15 minutes or until filling is set. This should be firm and not wiggle.

Top with sifted powdered sugar.

Cool on wire rack.

Makes 12 bars.


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Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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