Recipes: Gluten-free blueberry-Raspberry streusel bars and more

Updated: July 20, 2007 - 9:16 AM

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Makes about 2 dozen bars.

Note: From Judy Malmon, baker-owner of Cooqi in St. Paul. Malmon sells a ready-made gluten-free flour mix in her store. "If you can't get to us, you can use any commercially available gluten-free flour mix, but make sure that it contains xanthan gum," she said. "If it doesn't, add 3/4 teaspoon xanthan gum to 1 2/3 cup flour mix." Her easy-to-make flour mix formula, below, yields 3 cups, of which 1 2/3 cups gets used in the recipe. Malmon also recommends McCann's Irish Oats (available in most supermarkets), which are grown and processed separately from wheat crops; for those concerned with using oats, Malmon suggests substituting 1 cup quinoa flakes.

For flour mix

• 2 c. rice and/or bean flours

• 1 c. tapioca or potato starch

• 1 1/2 tsp. xanthan gum

For bars

• 1 c. rolled oats or gluten-free oats

• 2/3 c. quinoa flakes

• 1 1/4 c. sugar, divided

• 3/4 tsp. cinnamon, divided

• 1/4 tsp. salt

• 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature and cut into small dices

• 2 tbsp. cornstarch (or tapioca starch)