Bakedcerealsquaresglutenfree Recipes

BEST EVER LEMON SQUARES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden brown, about 15 minutes.
• Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.
• Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.

CEREAL SQUARES

Steps:

• Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
• Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

GLUTEN-FREE APPLE SQUARES

Steps:

• Combine butter, eggs, sugar, baking soda, vanilla, cinnamon, and flour in a large bowl.
• Beat until well mixed.
• Add apple and stir to mix.
• Scrape into a greased 9"x9" pan and bake in a preheated 350* oven for 40 to 50 minutes.
• Cool for 15 minutes before sifting icing sugar overtop (or ice with caramel icing).
• Enjoy!

GINGERBREAD SQUARES (GLUTEN FREE)

Steps:

• Combine DRY ingredients with the WET ones. Whisk until moist and no large lumps are visible.
• Options: Chopped candied ginger (about 1/4 c.).
• White raisins soaked in rum (about 1/2 c.)
• Plain yogurt or sour cream can substitute for sour milk.
• If using candied ginger and raisins, stir into batter now.
• Pour into prepared square pan (grease & flour it).
• Bake in pre-heated 350deg. oven for about 45 minute.
• * Check at 30 minute interval.
• Cool in pan on wire rack; can be served warm, cold. doesn't matter!
• Enjoy!

GLUTEN-FREE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
• Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
• Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
• Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.