Log in
Two years ago, if someone would have told me that I had to cut gluten out of my diet in order to feel better I would have told them they were nuts! How in the world could I live without beautiful crusty French bread? What would I do without cookies and cakes in my life? Not to mention, what would my every day family-favorite dishes taste like? What kinds of products are out there that actually taste good? Two years later, and on the other side of these questions, I can officially say that gluten-free is the life for me! I still have breads, cookies, cakes and ALL my family favorite dishes in my life. What I don’t have are the aches and pains I once did.
Cutting gluten was a challenge that I excepted and have never regretted. Finding products to use as replacements for staples in my pantry was a game of trial and error. Testing different flours and recipes actually became interesting to me. I did a lot of experimenting, mostly in the way of sweets and baked goods, and can now say, for the past two years I have successfully “fooled” my family every night at dinner with a gluten free meal that everyone enjoys. As the saying goes, “Reading furnishes the mind only with materials of knowledge; it is thinking that makes what we read ours.” -John Locke.
Gluten Free Cinnamon Blondies
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- Pinch of salt
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 ½ cup Gluten free flour (I use Bob’s Red Mill 1 to 1)
- ¼ cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer add the butter, sugar and brown sugar. Cream until all the sugar is incorporated and the butter is light and fluffy, about 3-4 minutes. With the mixer on low speed, add the eggs one at a time. Add the vanilla and a pinch of salt. Add the baking powder and cinnamon and mix to incorporate. Slowly add in the flour. Mix only until all the flour is incorporated.
- Grease a 9X13 pan with butter or non-stick cooking spray. Spread the batter into the prepared pan. In a separate bowl combine the topping ingredients. Sprinkle the topping over the batter evenly. Bake 25-28 minutes. Remove from the oven and allow to cool 10-15 minutes before slicing. Cut the blondies into 12 large squares.