Gluten-free Raspberry Bars

Pane-Bistecca

These Gluten-free Raspberry Bars are quick to make and perfect for a little dessert in the summer. I modified Kat von The Loopy Whisk slightly so they are not too sweet. I used a homemade raspberry jam that my daughter Andrea had made and unfortunately it is quite sweet, so I reduced the sugar. The slices not only look beautiful, they taste fantastic!

Delicious!

Prep time

20 min

Cooking time

45 min

Portions

Total time

1 h 05 min

Ingredients

100 g Sugar
Zest of 2 Lemons
140 g soft Butter in Pieces
1 tsp Vanilla Paste
300 g Gluten-free Flour Mix
1 tsp Xanthan Gum (I mixed it in, even though it was already in the mix)
½ tsp Salt

Filling

250 g homemade Raspberry Jam
200 g fresh Raspberries

Instructions

Step 1

Rub the sugar and lemon zest together to activate the oils of the lemon. Add the softened butter and vanilla paste and mix well with a spatula. In a separate bowl, mix the flour with the xanthan gum and salt. Then add this to the liquid ingredients and add together until they look like crumbles. Then quickly knead together.

Step 2

Line a 23 cm square baking pan with baking paper. I hold the baking paper under the water, so it softens, shake it out and place it in the mold. It fits the shape this way.

Step 3

Now press 2/3 of the dough into the baking pan. Spread the jam on top. Spread the raspberries on top, I put them with the opening facing up, so they don’t juice into the dough. Then sprinkle the rest of the dough on top like crumbles.

Step 4

Bake in the oven at 180 C degrees for 40-45 minutes. Let cool completely, then remove from baking pan and cut into slices. They can be stored in a tin for 3 days.