Gluten-free Raspberry Bars are a delightful and easy-to-make treat perfect for any occasion, offering a burst of fruity flavor without the gluten. This simple recipe is incredibly useful for anyone craving a delicious dessert that caters to dietary needs or simply seeking a wholesome baked good.
Key Ingredients for Gluten-free Raspberry Bars:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup almond flour
- ¾ cup granulated sugar, divided
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, cold and cut into cubes
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen raspberries
- 1 tablespoon cornstarch (if using frozen raspberries, add a little extra)
- 1 tablespoon lemon juice (optional, for brighter raspberry flavor)
- Powdered sugar for dusting (optional)
How to Make Gluten-free Raspberry Bars:
Whip up these delightful Gluten-free Raspberry Bars in under an hour, delivering pure bliss with every bite. Their crumbly, buttery base perfectly complements the vibrant, jammy raspberry filling, creating a truly satisfying dessert. With a preparation time of approximately 20 minutes and baking time of 30-35 minutes, you’ll have a wonderful treat ready for sharing (or enjoying all to yourself!).
Step-by-Step Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour (using gluten-free flour) an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step ensures your bars release cleanly after baking.
Make the Crumble Base: In a medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, ½ cup of the granulated sugar, and the salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs. This texture is key to achieving a tender crumble.
Press the Base into the Pan: Take about two-thirds of the crumble mixture and press it evenly into the bottom of the prepared baking pan. Ensure it’s packed down well to create a solid base for your bars.
Prepare the Raspberry Filling: In a separate bowl, gently combine the raspberries, the remaining ¼ cup of granulated sugar, cornstarch, vanilla extract, and lemon juice (if using). If using frozen raspberries, you might need to let them thaw slightly and drain off some excess liquid before mixing with the cornstarch to prevent a watery filling. Stir until the raspberries are coated and the mixture is just combined.
Add the Raspberry Filling: Spoon the raspberry mixture evenly over the pressed crumble base in the baking pan. Spread it out gently, making sure to cover the entire surface.
Top with Remaining Crumble: Sprinkle the remaining one-third of the crumble mixture evenly over the raspberry filling. This will create that signature streusel-like topping for your bars.
Bake the Bars: Place the pan in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbly. Keep an eye on the bars towards the end of baking to prevent the edges from burning.
Cool and Slice: Once baked, remove the pan from the oven and let the Gluten-free Raspberry Bars cool completely on a wire rack. This is crucial for setting the filling and making them easy to slice. Attempting to cut them while warm will result in a messy outcome. Once fully cooled, use the parchment paper overhang (if used) to lift the entire slab out of the pan, or carefully slice directly in the pan. Cut into squares or rectangles as desired.
Why You’ll Love This Gluten-free Raspberry Bars:
These Gluten-free Raspberry Bars are an absolute dream for anyone seeking a delicious baked good that’s naturally free from gluten. Their charm lies in the delightful contrast between the tender, buttery crumble topping and the sweet-tart burst of raspberry filling, reminiscent of a classic crumble but in a wonderfully portable bar form. Plus, making these at home is surprisingly budget-friendly compared to store-bought gluten-free desserts, allowing you to savor quality ingredients without breaking the bank. They’re a perfect pick-me-up on a gloomy afternoon or a crowd-pleasing treat at potlucks.
Imagine the joy of biting into one of these perfect bars – the rich crumb giving way to a lusciously gooey raspberry center. Unlike other gluten-free baked goods that can sometimes be dry or crumbly in a less appealing way, these bars maintain a delightful texture. The vibrant sweetness of the raspberries is beautifully balanced, making them incredibly moreish. If you adore the comforting flavors of fruit crumbles or pies, you’ll find these bars to be a simpler, more convenient, and equally satisfying alternative. Don’t wait to experience this gluten-free delight; grab your ingredients and whip up a batch today!
Storing and Reheating Tips:
These Gluten-free Raspberry Bars store beautifully, ensuring you can enjoy their deliciousness for days to come.
- Refrigeration: Once completely cooled, store the bars in an airtight container in the refrigerator for up to 5 days. They will maintain their best texture when kept chilled.
- Freezing: For longer storage, you can freeze the cooled bars. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months.
- Reheating (Optional): If you prefer your bars warm, you can gently reheat them. Place a bar on a microwave-safe plate and heat for 15-20 seconds on medium power, or bake at 300°F (150°C) for about 5-10 minutes until warmed through. This is especially lovely if you’re serving them with a scoop of vanilla ice cream.
Final Thoughts:
These Gluten-free Raspberry Bars are a testament to how satisfying gluten-free baking can be. They are the perfect blend of simple ingredients and delightful flavors, making them a must-try for everyone. Give them a go and experience the joy of this delicious, wholesome treat!
Gluten-free Raspberry Bars
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease and flour (using gluten-free flour) an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step ensures your bars release cleanly after baking.
- In a medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, ½ cup of the granulated sugar, and the salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs. This texture is key to achieving a tender crumble.1 1/2 cups gluten-free all-purpose flour blend, 1/2 cup almond flour, 3/4 cup granulated sugar, 1/4 teaspoon salt, 3/4 cup unsalted butter
- Take about two-thirds of the crumble mixture and press it evenly into the bottom of the prepared baking pan. Ensure it’s packed down well to create a solid base for your bars.
- In a separate bowl, gently combine the raspberries, the remaining ¼ cup of granulated sugar, cornstarch, vanilla extract, and lemon juice (if using). If using frozen raspberries, you might need to let them thaw slightly and drain off some excess liquid before mixing with the cornstarch to prevent a watery filling. Stir until the raspberries are coated and the mixture is just combined.1 1/2 cups raspberries, 3/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Spoon the raspberry mixture evenly over the pressed crumble base in the baking pan. Spread it out gently, making sure to cover the entire surface.
- Sprinkle the remaining one-third of the crumble mixture evenly over the raspberry filling. This will create that signature streusel-like topping for your bars.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbly. Keep an eye on the bars towards the end of baking to prevent the edges from burning.
- Once baked, remove the pan from the oven and let the Gluten-free Raspberry Bars cool completely on a wire rack. This is crucial for setting the filling and making them easy to slice. Attempting to cut them while warm will result in a messy outcome. Once fully cooled, use the parchment paper overhang (if used) to lift the entire slab out of the pan, or carefully slice directly in the pan. Cut into squares or rectangles as desired.