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Posted By Cybele Pascal On 2014/02/04 @ 3:01 pm In Allergy Safe Recipes,Baking,Celiac, Gluten-free,Dessert,Eggs,Fall,Fish,GF Baking,Milk/Dairy,Mustard,Other Legumes,Peanut,Pies, Squares,Pies, Squares,Pies, Squares,Sesame,Shellfish,Soy,Spring,Sulphites,Tree Nuts,Wheat,Winter | No Comments
With a lack of allergy-friendly butterscotch chips on the market, I decided to create a homemade butterscotch base. If you can use butter, feel free to substitute, but Earth Balance Buttery Spread makes darn good butterscotch for these moist and chewy bars. Please note that shortening isn’t a suitable replacement, since it doesn’t emulsify when heated.
Makes 16 2-inch bars
Free of: gluten and all top allergens
Notes: When measuring flours and starches scoop into the measuring cups then level off with the back of a knife. Do not use the measuring cup to scoop.
*For best results: Use Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour (which is also quite fine). However, the Bob’s product does carry a tree nut “may contain” warning. If using another brown rice flour instead, place in a spice grinder or food processor and blend for 1 minute to get the find grind needed for these recipes.
Contributor Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com .
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