I am so excited to partner with Bob’s Red Mill to share with you this gluten free treat that is a perfect addition to your holiday baking. While this post is sponsored, all thoughts and opinions are my own.
Gluten Free Pecan Pie Bars are the perfect holiday treat! These pecan squares are so easy to make and perfect for anyone following a gluten free diet!
Once Thanksgiving passes, my kitchen turns to holiday baking. While I love baking sweet treats for my family, my absolute favorite is baking holiday treats for others. From contributing to the annual bake sale to raise money for charity to baking for neighbors and friends, I just can’t get enough!
Just after Thanksgiving, I made these Gluten Free Pecan Pie Bars as a way to say thank you to someone’s dad for doing me a huge favor and saving me a ton of time during the busy holiday season.
While no one in our home needs to follow a gluten free diet, so many of our extended family or friends do so I always try to have a bag of Bob’s Red Mill GlutenFree 1-to-1 Baking Flour on hand so I can easily change one of my favorite holiday recipes to suit someone with gluten sensitivities.
The Gluten Free 1-to-1 Baking Flour takes all the guess work out of baking gluten free treats since it perfectly formulated for baked goods and works as a 1-to-1 replacement for traditional flour. Talk about an easy way to meet the needs of gluten free friends and family!
Plus, all of Bob’s Red Mill products are the highest quality so I know my baked goods will turn out amazing every time!
I was so happy I was able to give my friend’s dad a small gift of gratitude that he could actually enjoy this holiday season by making a gluten free pie!
This pecan bars recipe is absolutely scrumptious. If you didn’t see the flour bag, you would never guess they were made with gluten free flour. The Bob’s Gluten Free 1-to-1 Baking Flour is perfect for almost all holiday baking because it can be used in place of wheat flour with superb results.
Who are you baking for this holiday season? Psychologists have found that baking for others promotes a sense of wellbeing and benefits the person doing the baking just as much, if not more, than the person receiving the yummy baked goods.
Plus, baked goods are such an easy and delicious way to say “thank you” to someone who goes above and beyond in your life. When shopping for ingredients, be sure to use this $1 off coupon for Bob’s Red Mill products.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
If you loved these Gluten Free Pecan Pie Bars, you’ll love these other great gluten free recipes:
3cupsBob’s Red Mill Gluten Free 1-to-1 Baking Flour
Filling
2/3cuppacked brown sugar
1 1/2cupsdark corn syrup
4eggs
1Tspvanilla extract
2Tbspflour
1/2tspsalt
2cupspecan halvesmix of whole and chopped
Instructions
Preheat oven to 375 degrees. Line a 9×9 baking pan with parchment paper. Set aside.
Beat together softened butter and brown sugar with electric mixer until fluffy. Add salt and stir to combine.
Working in ½ cup batches, add flour, mixing well after each addition.
Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes.
Remove from refrigerator and bake in preheated oven for 20 minutes. Cool completely (I cool mine for 10 minutes and then place in the freezer for 15 minutes to cool quickly).
To make the filling: Combine sugar, syrup, eggs, and vanilla. Stir well to combine. Add in flour and salt. Stir once more. Fold in pecans. Pour mixture on top of prepared, cooled, crust.
Reduce oven temperature to 325 degrees.
Bake pecan pie bars for 25-30 minutes or until filling is bubbly and the sides are lightly browned. Cool completely before cutting.
Recipe Notes
I have made these in a 9x13 pan as well for thinner bars. Be sure to reduce the cooking time for the crust and the bars if you make in a larger pan.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
If you are concerned with the change in flavor, your pecan pie will still be sweet, however, maple syrup does tend to have a more earthy flavor. If you already expect that taste change, then enjoy this substitute for corn syrup in pecan pie.
Maple syrup: Pure maple syrup will serve as the primary sweetener for this pecan pie. Coconut sugar (or brown sugar): Either coconut sugar or traditional brown sugar will work as our secondary (dry) sweetener. Butter: Melted and then slightly cooled.
Out of molasses? You can substitute honey or maple syrup. ...
Use dark corn syrup instead of light.
You can also replace the corn syrup with maple syrup, honey, agave, or golden syrup. However, you'll want to add a couple of tablespoons of flour to the filling to maintain that thicker texture.
Karo syrup is safe to eat for an indefinite period of time whether it has been opened or not opened. However, for best results we recommend using before the "Best by" date stamped on the container. Bottles may be refrigerated after opening, however, the syrup will be thicker and slower to pour.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
As a natural sweetener, pure maple syrup contains more nutrients than table sugar and is therefore considered a healthier alternative to table sugar. However, it's still high in sugar, and like any sweetener should be enjoyed in moderation. That said, if you are to pick one, pure maple syrup is the natural choice.
Maple-Flavored Syrup: Also called "pancake syrup," this is often simply corn syrup with maple flavoring. In a pinch, it can be substituted for an equal amount of dark corn syrup. Your recipe will take on a maple flavor rather than the taste of molasses, but that could prove to be just as tasty.
Aunt Jemima is a fenugreek-flavored corn syrup. For some reason, the industry has decided that fenugreek tastes like maple syrup, and uses it to make “pancake syrups” like Aunt Jemima, Log Cabin, etc. There's a vague similarity between the fenugreek flavor and maple, but it's not really a convincing substitute.
Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
But the one surefire way to make certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.
1. Maple Syrup. Swap in equal parts maple syrup for light or dark corn syrup in pies, cakes, or any recipe where its subtle maple flavor would be welcome.
Again, if you use dark brown sugar, you will find a stronger flavor and the higher acidity will impact the rise, causing a higher rise or wider spread. That being said, if the recipe only calls for a small amount of brown sugar, it may not impact the final product.
All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.
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Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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