Gluten-free, dairy-free lemon squares or bars

Gluten Free, Dairy Free Lemon Squares

Kay from Georgia Girl with an English Heart asked yesterday if I’d linked to my gluten-free, dairy-free, lemon squares recipe. Well, I realized I hadn’t. So, just in time for Christmas baking, here it is.

Gluten-Free, Dairy-Free Lemon Squares

adapted from Gluten-Free Baking Classics, by Annalise G. Roberts, one of my favorite cookbooks.

Crust

1 cup of gluten free flour mix. You can either use the brown rice flour mix in the cookbook–which is excellent, or I like Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix, which is also dairy free. Pamela’s Ultimate Baking and Pancake Mix, has buttermilk so I can’t eat it, but if you can, I say go for it. If you do use either of the baking mixes, you can leave out the salt and xanthan gum. Both mixes have them.

1/4 cup organic sugar. I use organic because of chemical overload.

1 teaspoon xanthan gum. Wish I would find it organic because there are problems with corn in the U.S.

5 tablespoons of Earth Balance spread sticks. If you can’t have soy, try Spectrum shortening which is not hydrogentated.

Preheat oven to 350 degrees. Spray bottom of 8-inch square baking pan with nonstick spray. PAM now has organic ones I noticed. Dust sprayed pan with rice flour so that bars will come out easily.

Mix the above ingredients, except for Earth Balance, into the bowl of an electric mixer. Blend. Add Earth Balance in chunks and blend until crumbly. Press into pan and bake for fifteen minutes or until light brown. Cool.

Lemony Goodness Filling

3 large eggs. Oh, how grateful I am to be able to eat eggs.

3/4 cups organic sugar

2 tablespoons of gluten and dairy free flour mix. See above.

1/2 teaspoon of baking powder

1/8 teaspoon salt

1/3 cup fresh, organic, lemon juice

2 teaspoons fresh, organic, lemon rind

1/2 teaspoon, pure, lemon extract

Confectioner’s sugar, better if blended with tapioca instead of corn. We get a lot of corn being gluten free.

Beat eggs until frothy. Add remaining ingredients except confectioner’s sugar. Pour onto partially baked crust. Bake for twenty minutes or until filling is set.

Let  cool. Dust with confectioner’s sugar and cut into bars. Enjoy!

 

 

 

Attitude of gratitude: a gluten and dairy free life

I have so much to be grateful for this year. How about you?

My mother is healthy for the first time in years, and my sister is also well. They are making most of the gluten and dairy free feast this year, and that makes me so happy. I’m also grateful for my sisters-in-law who are making much of the dinner on my husband’s side. We are eating with my family today, and my mouth waters for the three things I love most: turkey, my mother’s cornbread dressing and gravy.

Fall light through the oaks

“What?” you say. “Those items are filled with wheat and dairy.”

Well, they don’t have to be. Last year, I posted my mother’s dressing recipe. As for the turkey, we bought ours at Whole Foods which recently opened in Oklahoma City. Yes, it was pricey, but we got a fresh, organic bird with no additives. I may go back after Thanksgiving and buy an heirloom bird. I feared it was too much to ask of my family to eat a more gamey bird, but I want to try one. Perhaps, they will be on sale after the feast. I know some of us don’t have the option of Whole Foods, so I did some looking for other options. Butterball Fresh Turkey and Butterball Fresh Breast of Turkey are both gluten free, and I believe they say so right on the package. According to Honeysuckle White, their frozen and fresh turkeys are gluten, dairy, MSG and soy free. I found these turkeys last year at Wal-Mart and Target. Here, Homeland probably also carries them. Personally, I avoid any turkeys with additional broth, stuff, gravy, etc. Fresh is always best, and if you’ve waited this long to make your turkey, you need to buy fresh anyway.

It’s so scary what is put into our turkeys and other food, but today is all about gratitude so I’m not going there.

My 'Enterprise' apple in the fall. I don't get many apples from it because of the deer, but it makes up for this with such gorgeous fall color. Apple, peach and cherry trees adorn my front yard.

As for gravy, make your own and use arrowroot powder (available in bulk from Bob’s Red Mill and carried at our local Homeland in the gluten free section.) It is less gummy than cornstarch, and, in the U.S., corn has its own issues anyway. You can also use tapioca starch. Remember to stir cold water into the starch dissolving it before adding to the hot turkey broth. Otherwise, your gravy will have tiny dumplings. If that happens, it still tastes good so serve it and enjoy.

I am making the pies. In the past, I’ve made all of the crusts by hand. A food processor or electric mixer makes this easier, but easier still, is buying gluten free pie crusts from Whole Foods. I almost cried when I saw them in the freezer case. In an hour, my girls and I made a lemon meringue and two pumpkin pies. Today, I’m making a cherry crumble pie for Bill. Cherry is his favorite. I am also making mashed potatoes and sweet potatoes. I grew the sweets, and I’m about to dig the rest of them for today. I am grateful they are so easy to grow.

Speaking of the gluten free Thanksgiving, I am also thankful for my health. There was a time when I was very ill, but this year has been abundant in good health and blessings for all of our family. Going gluten and dairy free wasn’t easy, but it’s been rewarding. I’ve made new friends, and for the first time in my life, I feel strong.

The long and winding road to my upper pasture

Life really is a long and winding road full of trials, tribulations and blessings throughout. The best of Thanksgiving wishes for to all of you. You are all a part of my life, and I say a little prayer for each of you everyday. Happy Thanksgiving!