Gluten-Free Cinnamon Coffee Bars -- Quad-Cities Online Recipe Book
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Desserts:

Gluten-Free Cinnamon Coffee Bars

Comment on this recipe

"I have to be on a lifelong gluten-free diet because of a condition I have called Celiac. A gluten-free diet means that you can't eat anything that contains wheat, oats, barley or rye or any of their derivatives.

"Alternative flours such as rice, potato starch and bean flours are used in gluten-free baking, xanthan gum is used to give structure to these flours.

"The flours and xanthan gum can be found in health food stores. Baking gluten-free can sometimes be challenging but delicious."

Ingredients

1/4 cup shortening
1 cup brown sugar
1 egg
1/2 cup hot coffee
1-1/2 cups rice flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 cup raisins
1/4 cup chopped nuts (optional)

GLAZE:
1 cup powdered sugar
1 teaspoon vanilla
Enough water to make it spread easily over warm bars.

Instructions

Cream shortening and sugar. Add and cream in egg. Blend in hot coffee. Sift together flour, soda, salt, xanthan gum and cinnamon. Add to shortening mixture. Add in raisins and nuts. Spread in a greased 7x11-inch baking pan. Bake at 350 degrees for 25 minutes. Spread glaze over warm bars.

For glaze: Mix powdered sugar and vanilla with enough water for spreading consistency.

Becky Wentworth
Davenport



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
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