Gluten Free Blueberry Lemon Bars
These gluten free bars aren’t the prettiest bars in the world, but they pack a lovely tart sweet punch with their bright sunny flavor. The flax meal helps bind the gluten free flours together (it draws water from the butter, which is why you cream it with the butter first before you line and preheat the oven), but you’ll still get a bit of a crumbly crust, which I happen to like. If you want it to hold together more though, you can add 1/2 tablespoon more of the flax meal.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Sorghum | not in our table | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 170 g (1 1/2 sticks or 3/4 cup) salted butter, at room temperature
- 1 tablespoon flax meal
- 55 g (1/2 cup) confectioners’ sugar
- 100 g (1/2 cup plus 2 tablespoons) corn flour (not masa, cornstarch or cornmeal)
- 40 g (1/4 cup) sorghum flour
- 50 g (1/4 cup) glutinous rice flour (sometimes called sweet rice flour)
- 25 g (3 tablespoons) arrowroot starch (sometimes called arrowroot flour)
- 75 g (1/2 cup) arrowroot starch (sometimes called arrowroot flour)
- 455 g (2 1/4 cup) white granulated sugar
- 9 oz (1 cup plus 2 tablespoon) fresh squeezed lemon juice
- zest from 2 medium lemons
- 6 large eggs
- 1 large egg yolk
- 1/8 teaspoon sea salt
- 180 g (1 1/2 cups) blueberries