Golden Raisin/Currant Bars
1 cup sugar
1 teaspoon fresh lemon juice
2/3 cup sorghum flour
1/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup golden raisins
3/4 cup currants
Preheat oven to 350 degrees. Grease an 8” x 8” pan.
In a large bowl, or the bowl of a stand mixer, beat sugar and eggs until thickened and light yellow. Mix in lemon juice.
In a separate bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add to wet ingredients and blend to combine. Then, fold in golden raisins and currants.
Pour into an 8” x 8” pan. Bake at 350 degrees, 27-33 minutes or until toothpick in center comes out clean (convection oven: 325 degrees for 25-30 minutes). Yield: 16 bars. Freezes well.
A further endorsement came from a friend who does not have to eat gluten-free. She tried these bars and was ready to bake them for our next potluck. I told her she’d better check with me first or we both might bring the same food.
I’m especially happy with this new creation because my sister can’t eat butter, and I don’t like cooking with margarine. That normally means that when she visits, I must find a recipe with oil (such as zucchini bread or carrot cake). However, these Golden Raisin/Currant Bars are a relatively easy recipe that might be able to be adapted to give us both more options when we bake for one another. Maybe I should try leaving the shortening out of more of my baked goods.