When you finally find a gluten-free flour blend you love, you celebrate. I’ve been celebrating with these Blueberry Crumb Bars. All. Day. Long.
I’ve experimented with cassava, plantain, arrowroot, almond (before I found out I had nut allergies), countless packaged brands that always disappoint, and I finally found my dream team: sorghum, sweet rice, psyllium, and cornstarch (or arrowroot if you prefer).
The base mix will be in my next eBook, launching just in time for the holidays in early November. If you’re new here and aren’t on the email list yet, scoot yourself over to the right side of the page and sign up ASAP so you don’t miss a thing. When you subscribe, you’ll also get my Tummy Trouble Toolkit to help you navigate any food issues or dietary changes you might be struggling with these days.
The crumb bars combine everything there is to love about buttery shortbread cookies, sticky jam, and crunchy crumbly toppings, in one perfect gluten-free bundle, without the strange aftertaste, bitterness, or grainy texture other gluten-free flour blends often produce, and without highly-processed xanthan gum that’s often hiding in many GF flour blends.
The recipe below fits a petite 5×7″ pan, for on-demand small bites, but can be easily doubled to fill a 9×9″ baking dish, muffin tins for single servings, your favorite cake pan, or pie plate.Print
Buttery shortbread cookies, sticky jam, and crunchy crumbly topping in one perfect gluten-free bundle, without the strange aftertaste, bitterness, or grainy texture other gluten-free flour combinations produce, and without xanthan gum.
For the blueberry filling:
- 12 oz. fresh blueberries
- 1/2 tsp. fresh lemon juice
- 1/4 cup + 2 tbsp. organic granulated sugar
- 1/4 tsp. gray sea salt
For the base and crumble:
- 3/4 cup sorghum flour
- 1/4 cup sweet rice flour
- 1 tbsp. corn starch or tapioca starch
- 1/8 tsp. psyllium powder
- 1/4 cup organic granulated sugar
- 1/4 tsp. gray sea salt
- 1 tsp. vanilla extract
- 6 tbsp. salted, grass-fed butter
- 2 tsp. coconut water or plain water
- Preheat oven to 350 F. Line a 5×7″ baking dish with parchment; set aside.
- In a medium saucepan, stir together blueberries, lemon juice, sugar, and salt. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, 7 minutes. Remove from heat; set aside.
- In a medium bowl, whisk together sorghum flour, rice flour, corn starch, psyllium, sugar, and salt until well combined.
- Add vanilla, butter, and coconut water. Using a pastry blender or fingers, cut or rub butter into flour mixture until dough resembles coarse crumbs and holds together when pinched.
- Press half of dough mixture evenly into bottom of baking dish. Using a slotted spoon, spread blueberries evenly onto pressed dough, allowing juice to remain in the saucepan. Crumble remaining dough evenly over blueberries.
- Place baking dish on a sheet pan. Place sheet pan in oven. Bake 40-50 minutes or until crumble is golden brown and blueberries are bubbly.
- Remove pan from oven; let stand until completely cool, about 2-hours. Cut into bite-sized pieces, bars, or desired shape. Refrigerate, covered, up to 5 days.
- Granulated sugar can be substituted with an equal amount of honey, maple syrup, coconut sugar, date sugar, or homemade date paste.
- Leftover blueberry juice can be saved for other recipes. Refrigerate up to 7 days, or freeze up to 3 months. My favorite way to use this up is to stir it into a glass of seltzer to make blueberry soda.