Gluten Free Raspberry Crisp Bars has been a challenge to make baking skills. While I do not think I am a great baker, I can hold my own. I tried these bars five different times until I finally got them perfect.
That’s right; these bars are perfect!
Being a total newbie to gluten-free cooking and baking, I have made some missteps. It’s a whole new world.
There are lots of gluten-free products available these days. For baking, I thought swapping out flour with gluten-free flour would be a breeze. And once you have the right flour, it is.
The first time I made these bars, it was with flour. Easy. Now, the swap, on the other hand….not so much!
I assumed that I could switch the flour for almond flour, and I did. Not good!! The mixture was, for lack of better terminology, really wet. The taste was there, but it was not a pretty sight.
Later after research, I discovered that almond flour is moister than regular flour and that you need to add some sort of binder to make it stay together.
I tried several different flours, but they just didn’t work…UGH!! Enter Bob’s Red Mill 1 to 1 Baking Flour. First, let me say this is not a paid advertisement; I just really love the product.
Replacing regular flour in this recipe with Bob’s Red Mill worked perfectly. I can’t wait to try it in other recipes.
For the bars, these are super easy to make at a moment’s notice. They store very well. Since they have sugar, they are not totally healthy, but they will satisfy the gluten-free group’s sweet tooth….that’s me!
Gluten Free Raspberry Crisp Bars are the best of a crisp recipe on top and bottom, so if you are like me and the crisp topping is your, fav…these bars are for you.
Change up the jam flavor if raspberry is not your jam…lol! Seriously the possibilities are endless as flavors of jam.
Perfect for snacking, dessert, and great as a take-along!Print
1/2 cup brown sugar, packed
1 cup Bob’s Red Mill 1 to 1 Baking Flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup old fashioned oats (not instant)
1/2 cup butter, room temperature
9.95 ounce jar raspberry jam
Preheat oven to350 degrees.
Spray inside of an 8X8 inch baking dish with non-stick cooking spray.
Using two parchment paper strips, line the inside of the baking dish with the strip allowing them to hang over the edge. This will create a “handle” to pull the bars from the dish after baking.
Combine brown sugar and the next four ingredients.
Using your fingers or a pastry cutter, incorporate the butter into the brown sugar mixture until crumbly.
Press 2 cups of the crumbly mixture evenly into the prepared pan.
Spread the raspberry jam over the mixture leaving about 1/4 inch edge on the outside jam-free.
Sprinkle remaining crumbs over the jam.
Bake for 30-35 minutes.
Cool bars. Remove from baking dish and cut into bars.
Keywords: gluten free, raspberry jam, oatmeal, easy, bake, bars