Gluten Free Cranberry Crumb Bars

I love the flavors of Cranberries and Orange mix together. I find that when I Bake any recipes using Cranberries and Oranges that they taste even better the second day. The Crumb Crust was nice and buttery. This recipe stayed fresh covered in the pan for 5 days.

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Gluten Free Cranberry Crumb Bars:

In a Medium saucepan combine:

½ Cup Water

¾ Cup Sugar

Bring to a Boil:

Add:

2 Cups Fresh or Frozen Cranberries and cook until they Pop, about 4-6 Minutes. Stirring occasionally.

Add:

¼ Cup Orange Juice

Zest of 1 Whole Orange

1 TBL. Butter

1 tsp. Cinnamon

¼ tsp. Salt

1 Cup Chopped Walnuts

Cook 5 minutes longer or until mixture thickens. Remove from heat and set aside.

Crust/Crumb Mixture:

Combine in a Food Processor with Blade for a few second:

2 Cups Gluten Free Flour (***See Footnote***)

1 tsp. Xanthan Gum

¼ tsp. Salt

Add:

1-1/4 Cups Cold Butter cut into chunks

Pulse until mixture is crumbly.

Pour Mixture into a large bowl. Add:

1 Cup Sugar

3 Cups Bob's Red Mill Gluten Free Quick Cooking Oats.

Mix well: I found using my hands worked the best..

Press Half on the mixture into a NON-Greased 9X13 Pan. Pat firmly into the pan with your hands or use a mini silicone roller.

Spread the Filling evenly over the Crust/Crumb. Top with the remaining Crumb, pat lightly.

Bake in a pre-heated 400* oven

30-40 Minutes.

Cool the pan on a wire rack. When the Bars are completely cool then slice them.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits

I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

ENJOY!

Recipe adapted to Gluten Free From: http://www.tasteofhome.com/recipes/cranberry-bars

http://www.bobsredmill.com/

Camera:

Canon PowerShot SX230 HS

Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software