Gluten-Free Key Lime Bars

by theresa on August 15, 2011

Key limes are a favorite around here. This is just a twist on the tried-and-true lemon bars, but I like these better because of the tanginess of the key lime juice.


2/3 cup sweet rice flour (do not substitute white rice flour)
2/3 cup gluten-free all purpose baking flour
2/3 cup cornstarch
1/2 cup powdered sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup shortening


4 eggs, lightly beaten
1 12-ounce can sweetened condensed milk
1 cup granulated sugar
1/2 cup key lime juice
1/4 cup sweet rice flour
2 tablespoon cornstarch
1 teaspoon grated lime zest
1 teaspoon baking powder


1/4 cup powdered sugar (for dusting)


Step 1 – Preheat oven to 350-degrees Fahrenheit.

Step 2 – Combine flours, cornstarch, ½ cup powdered sugar, xanthan gum, and salt in a medium bowl with wire whisk. Add vanilla extract and shortening. Blend with a pastry blender or cut in with knives. Try to keep hands from touching the dough for flakiest results.

Step 3 – Spray 2-quart rectangle casserole pan with non-stick cooking spray. With plastic wrap, gently press the dough firmly, but evenly into the bottom of the pan. The plastic wrap will not only keep your hands from touching the dough, but will avoid the dough sticking to anything (it’s pretty sticky). Bake at 350 degrees for 20 minutes, or until lightly browned; rotating halfway through baking.

Step 4 – Combine eggs, sweetened condensed milk, sugar, zest, and key lime juice. Blend in sweet rice flour, cornstarch and baking powder. Pour over crust and bake for 25-30 minutes, or until the edges just begin to lightly brown and the center no longer jiggles when you shake the pan. Rotate pan midway through baking to ensure even cooking.

Step 5 – Allow to cool on a wire rack for 10-15 minutes. Gently dust the top with ¼ cup powder sugar. Cut into squares to server.

Makes: 2 dozen squares

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Gluten-Free Grilled Tri-Tip Steak Recipe

by theresa on August 8, 2011

I found these wonderful vegetarian-fed tri-tip steaks at Trader Joe’s the other day and picked up two packages of them for dinner. I wasn’t sure how good they would be, based on the cut, but they practically melted in our mouths. I made my own gluten-free rub for them, because most of the rubs you can find in the store contain one or more forbidden ingredients. This rub is good on steak, pork and fish. I don’t like it so much on chicken though.

6 thick-cut steaks, approximately 3 ounces in size
2 tablespoons onion powder
1 tablespoon sugar
1 tablespoon dried thyme leaves, crushed
1-1/2 teaspoon salt
1-1/2 teaspoon ground allspice
3/4 teaspoon nutmeg
1/4 teaspoon ground red pepper


Step 1 – Preheat grill.

Step 2 – Combine spices in a bowl. Pat steaks on both sides with the rub and on the edges for extra flavor.

Step 3 – For every inch of thickness, cook steaks 6 minutes per side. For thinner steaks, reduce cooking time to avoid overcooking.

Serves: 6


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Thumbnail image for Gluten-Free Lemonade Cookies

Our very dear friends lost their 15-month old son to a rare cancer in 2004. The cancer, neuroblastoma, happened to be the same type of cancer that a young girl named Alexandra Scott also had. At the age of 4, Alexandra decided to hold a lemonade stand to help raise funds for childhood cancer research. [...]

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