Comments on: In Which I Lose My Gluten-Free Virginity

By: Gluten Free Diet

Gluten Free Diet — Tue, 17 Aug 2010 15:48:16 +0000

I have been on gluten free for a few years and it never easy.

By: Natalie

Natalie — Tue, 09 Feb 2010 01:12:48 +0000

Congratulations on your GF challenge! You did a fabulous job on your Nanaimo Bars. I had a bit of trouble with my dough. It was a ooey gooey blob and the honey flavor was on the nasty side. So I did a bit of tweaking until the dough turned out like I thought it should. (ha! ha!) I confess I took the lazy way out with my graham crackers. I patted the dough into a cookie pan.

These are some incredibly sweet bars aren’t they? I was going to send them to work with my husband, but under pressure, I packed them into small containers and put them in the freezer.

Lots of kudos for your first gf baking adventure!

Natalie @ Gluten A Go Go

By: sandie

sandie — Wed, 03 Feb 2010 16:48:01 +0000

I seemed to have the same problem with my graham crackers- I chiiled my dough for 5 hours though. They might not have been so pretty but they sure tasted good. Your bars look great and I love your site!

By: Aparna

Aparna — Sun, 31 Jan 2010 09:19:07 +0000

Yes, these are a bit on the sweet side and no, you can’t go wrong with chocolate.
You can reduce the sugar in the middle layer a bit or use other flavours which bring down the sweetness and they’re not that bad.
This is advice from someone who isn’t to fond of these bars! LOL

By: Susan

Susan — Sun, 31 Jan 2010 03:16:38 +0000

Trouble-maker, here's what Wikipedia says: "It is called glutinous (< Latin glutinosus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked." So it's glutinous but not to be confused with glutenous, and sticky but not to be confused with the other sticky. Right.

By: drfugawe

drfugawe — Sat, 30 Jan 2010 16:44:13 +0000

OK, gotta ask (you know what a trouble-maker I am, Susan) – how come sweet rice flour (also known as glutinous rice flour) is a non gluten flour?

By: Lindsay

Lindsay — Fri, 29 Jan 2010 15:42:47 +0000

They look divine!

Like you, I found the Nanaimo bars too sweet, but the grahams to be a real hit — I’ll be making that part of the recipe again for sure!

By: zorra

zorra — Thu, 28 Jan 2010 08:21:40 +0000

Conviced, I have to bake the graham wafers again in the gluten-free version!

By: Susan

Susan — Thu, 28 Jan 2010 05:44:38 +0000

Reginald, all kudos belong to Lauren, host of this month’s Daring Baker’s challenge: http://www.celiacteen.com/2010/01/my-daring-bakers-challenge-gluten-free.html

By: Reginald Beck

Reginald Beck — Thu, 28 Jan 2010 02:44:27 +0000

Hi Susan,

This is what the doctor ordered. I teach gluten free baking and have been looking for a decent graham cracker recipe for over a year for a key lime pie recipe. The nanaimo bars will be an excellent addition to class as well. When I post them, I’ll make sure you get kudos. Thanks for all the road maps with the wild yeast as well.

Reginald