I am so excited to partner with Bob’s Red Mill to share with you this gluten free treat that is a perfect addition to your holiday baking. While this post is sponsored, all thoughts and opinions are my own.
Gluten Free Pecan Pie Bars are the perfect holiday treat! These pecan squares are so easy to make and perfect for anyone following a gluten free diet!
Once Thanksgiving passes, my kitchen turns to holiday baking. While I love baking sweet treats for my family, my absolute favorite is baking holiday treats for others. From contributing to the annual bake sale to raise money for charity to baking for neighbors and friends, I just can’t get enough!
Just after Thanksgiving, I made these Gluten Free Pecan Pie Bars as a way to say thank you to someone’s dad for doing me a huge favor and saving me a ton of time during the busy holiday season.
While no one in our home needs to follow a gluten free diet, so many of our extended family or friends do so I always try to have a bag of Bob’s Red Mill GlutenFree 1-to-1 Baking Flour on hand so I can easily change one of my favorite holiday recipes to suit someone with gluten sensitivities.
The Gluten Free 1-to-1 Baking Flour takes all the guess work out of baking gluten free treats since it perfectly formulated for baked goods and works as a 1-to-1 replacement for traditional flour. Talk about an easy way to meet the needs of gluten free friends and family!
Plus, all of Bob’s Red Mill products are the highest quality so I know my baked goods will turn out amazing every time!
I was so happy I was able to give my friend’s dad a small gift of gratitude that he could actually enjoy this holiday season by making a gluten free pie!
This pecan bars recipe is absolutely scrumptious. If you didn’t see the flour bag, you would never guess they were made with gluten free flour. The Bob’s Gluten Free 1-to-1 Baking Flour is perfect for almost all holiday baking because it can be used in place of wheat flour with superb results.
Who are you baking for this holiday season? Psychologists have found that baking for others promotes a sense of wellbeing and benefits the person doing the baking just as much, if not more, than the person receiving the yummy baked goods.
Plus, baked goods are such an easy and delicious way to say “thank you” to someone who goes above and beyond in your life. When shopping for ingredients, be sure to use this $1 off coupon for Bob’s Red Mill products.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
If you loved these Gluten Free Pecan Pie Bars, you’ll love these other great gluten free recipes:
3cupsBob’s Red Mill Gluten Free 1-to-1 Baking Flour
Filling
2/3cuppacked brown sugar
1 1/2cupsdark corn syrup
4eggs
1Tspvanilla extract
2Tbspflour
1/2tspsalt
2cupspecan halvesmix of whole and chopped
Instructions
Preheat oven to 375 degrees. Line a 9×9 baking pan with parchment paper. Set aside.
Beat together softened butter and brown sugar with electric mixer until fluffy. Add salt and stir to combine.
Working in ½ cup batches, add flour, mixing well after each addition.
Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes.
Remove from refrigerator and bake in preheated oven for 20 minutes. Cool completely (I cool mine for 10 minutes and then place in the freezer for 15 minutes to cool quickly).
To make the filling: Combine sugar, syrup, eggs, and vanilla. Stir well to combine. Add in flour and salt. Stir once more. Fold in pecans. Pour mixture on top of prepared, cooled, crust.
Reduce oven temperature to 325 degrees.
Bake pecan pie bars for 25-30 minutes or until filling is bubbly and the sides are lightly browned. Cool completely before cutting.
Recipe Notes
I have made these in a 9x13 pan as well for thinner bars. Be sure to reduce the cooking time for the crust and the bars if you make in a larger pan.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.
Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla.Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.
According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.
As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency. If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes.
Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).
The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F.
If your pie is soupy, you probably didn't bake it long enough. Baking time can vary with this recipe, so it's best to give it a good jiggle before you take it out. If it's very jiggly, pop it back in the oven for 20 minutes or so until it's set.
Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.
"The main difference between corn syrup and golden syrup is in the manufacturing," explains Zeratsky; corn syrup is made from corn starch, while golden syrup is made from sugar. In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores.
While corn syrup can accurately be called glucose syrup, not all glucose syrups are corn syrup — because they can be derived from other plant sources. Nutritionally, glucose and corn syrups are similar and offer very few health benefits. Neither contains a significant amount of vitamins or minerals ( 8 ).
Yes! Recipes will typically call for one or the other, but Karo® Light and Dark Corn Syrups can be used interchangeably. The main difference is flavor—light corn syrup will yield a delicate flavor, and dark corn syrup has a more robust flavor and deeper color since it has molasses.
All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.
Health professionals do not recommend giving Karo or any other commercially available corn syrup to babies. In the past, dark corn syrup was given to infants suffering from constipation, since at the time, it contained substances that softened stool by drawing water into the gut, thus relieving the condition.
Dark corn syrup is made by combining corn syrup with molasses and caramel colouring and is sweeter than light corn syrup. Dark corn syrup is used in the same ways as light but when a darker colour and more distinctive flavour are desired; it is also used as a table syrup.
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