Monday, October 8, 2007

Peanut Butter and Jelly Bars


A good friend of mine shared this recipe with me. Of course, it was not gluten free when I received it - but now, thru cunning adaptation, here it is! LOL :D


Peanut Butter and Jelly Bars

1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Peanut Butter
1/2 Cup Shortening
3/4 Cup White Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup Corn Starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Xanthum gum
1/2 cup jelly - favorite flavor

Cream together sugars, peanut butter, shortening in a bowl. Mix flours, starches, baking powder, soda and xgum together well. Slowly add to the sugar/PB mixture.

Reserve 1 Cup of batter. Press remaining into a 13 X 9" pan. Spread jelly over top. Crumble reserved batter overtop.

Bake at 350 for 20-25 minutes.

Let cool COMPLETELY on a wire rack before cutting.

Enjoy with a glass of milk. :D

15 comments:

Adopted Son said...

daggum tasty - frickafraka- now I want a PB&J sandy- grrrrr. (These are really good and yummy...)

Natalie said...

My little boy would love these! Thanks for posting this recipe. I am going to have to come up with a sub for the cornstarch.

kbabe1968 said...

Hi Natalie!

You can use potato starch instead (not potato flour). It will work the same way OR use ALL Tapioca and ditch the starches. :D

Hope that helps! :D

Carrie said...

those look SO good!! I will definitely try these! My hubbie would really enjoy them!!

Ginger Carter Miller, Ph.D. said...

These look amazing! I love PB&J so this would be great.

Ginger in Georgia
gfingf.blogspot.com
(another gF blogger!)

Jolanta said...

These look great but I can't do corn. What would be a substitute for the cornstarch???

Jolanta said...

geeeezzzz.... sorry about that post~ I didn't read the other folks??? So if I use potato starch, that would work?? Or simply use all tapioca??? I'm going to try this one right away!!

kbabe1968 said...

Jolanta - I'd go with potato starch if you can. I think the starch adds to the flakiness. It's really like a shortbread crustiness too it. I think the starch really lends a lot to it. You COULD use all tapioca (which i mentioned earlier), but after a little more investigation, i think the all tapioca would make it more doughy and tough rather than light and flaky. Let me know either way! :D

Heather said...

Looks interesting! I bet my girls would love it.

Are you planning to try out any Thanksgiving recipes? I'm going to desperately miss noodles and pumpkin pie this year.

kbabe1968 said...

Heather - as we get closer to the holidays I will be doing some adaptations of typical Thanksgiving recipes. I'll be sure to post them! Pumpkin pie would not be so hard, I don't think. I'm working on crusts right now :D

Catherine Wood said...

Hi Everyone,

I do PR for Thai Kitchen and Simply Asia and I have seen a lot of people who love our Gluten Free products. Would any of you be willing to give me a little testimonial about how/why you use our gluten free products? I want to create a gluten free resource and let everyone know that we are a great option.

If you are interested you can send me a quick email at catherine@kohnstamm.com

Thank you very much.

childlife said...

Wow - these will be a hit at our house! Pushing the print button right now... : )

uiyui said...
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gfh said...
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Elexis Mariash said...

Krista...I did not see another way to contact you listed, so I'm reaching out to you via a comment.

I see that you blog about gluten-free food options so I wanted to reach out to you on behalf of Rudi’s Gluten-Free Bakery. I hope you have already heard of our gluten-free breads! If not, I’d love to introduce you to them.

Rudi’s Gluten-Free Bakery was launched by Boulder, Colo.-based Rudi’s Organic Bakery. Rudi’s leveraged its more than 30-year heritage of making better, brighter breads to create a line of gluten-free products that look, taste and feel like regular bread, and that contain only the highest quality, wholesome, all-natural ingredients. Rudi’s Gluten-Free breads are certified gluten-free and carry the Gluten-Free Certification Organization’s (GFCO) recognizable GF symbol.

As a gluten-free blogger, we would like to send you a special package complete with bread samples and Rudi’s gear to help you get familiarized with our breads and also how we approach gluten-free.

If this is something you would be interested in, I just need your physical address and a phone number (we unfortunately can’t send to P.O. box addresses). If you have any questions, feel free to reach out to me.

Thanks!

Elexis Mariash, on behalf of Rudi’s Gluten-Free Bakery
303-951-2557 (office) / 720-352-3961 (mobile)
emariash@linhartpr.com