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Yum!! I made these gluten free!!! Following Mia's lead I used a mix of coconut flour, sweet rice flour (also called glutinous rice flour), white rice flour, and tapioca starch (arrowroot without the preservative) I did use less starchy flour than her though. I used chopped walnuts but halves would look nicer, I used homemade confectioners sugar made in a coffee grinder to be corn free, unsalted butter, local organic creamed honey which I added to the butter to melt slightly, I cut down the honey by a bit and used sweetened condensed milk in a bit larger amount for the light cream since I had it on hand and no cream/milk. Oh I didn't food process but used two knives to cut in the butter, also found I had to add more water but that may be due to coconut flour which really absorbs. Gluten free'ers make sure not to handle the crust much if at all or it may become tough. Mine wasn't but I barely touched it with my hands. I would totally make these again the same way or even try another white rice flour mix.
Mmmh, these were so good!! Used gluten free flour mix (1/4 coconut flour, 1/4 arrowroot starch, 1/4 sweet rice flour, 1/4 millet flour) and took it to a gathering - no one guessed they were gluten free and they disappeared completely and very quickly! Thanks for sharing this winner!
Made for Ramadan Tag 2010.
Oh these are delicious and similar to a Greek bar that I make, I may even like these better, the crust is like a shortbread, light and buttery, this is one I will make again soon, this was made for ZWT 5 and thoroughly enjoyed, thanks Jamilah!