Gluten-free baking is always a challenge for me and I’m fairly positive I’ll never be able to replace the gooey chocolate chip cookies of years past. That being said, I’ve made a commitment to using freshly ground grains in my flour mixes and never to use guar gum or xanthan gum. It’s funny, but I just don’t trust any ingredients that start with an “x” or have the name gum in them. Haha! Gluten-free baking is attainable for the home baker but does take some trial and error before coming up with the perfect combination for you. I’m thrilled to be a part of the movement to take back our food system and no longer stand for the “new” wheat of this century. Today we’re sharing our recipe for homemade, gluten-free Autumn Amaranth Cookie Bars. These bars are delicious, wheat-free, xanthan gum free and guar gum free. YAY! They’re made with freshly ground amaranth flour, oat flour and just a touch of tapioca starch.
What’s the deal with xanthan gum anyway?
Xanthan gum is made using carbohydrates from corn, wheat, dairy, or soy. I’m not a fan of not knowing exactly where an ingredient comes from.
According to Chris Kesser, of ChrisKesser.com, “Xanthan gum is a largely indigestible polysaccharide that is produced by bacteria called Xanthomonas Camestris. (1) Manufacturers place the bacteria in a growth medium that contains sugars and other nutrients, and the resulting product of bacterial fermentation is purified, dried, powdered, and sold as xanthan gum.” Read more about Chris’ information on xanthan gum here:
- Approved as a food additive in 1968
- Mainly used as an emulsifier
- Starts as a bacteria, converts to a slimy, fermented, gooey substance, then is dried up and ground into a white powder.
- Xanthan gum can be derived from corn, soy, wheat or dairy – all of which can be GMO based.
What’s the deal with Guar Gum?
- Guar gum is actually derived from the guar gum bean – who knew, an actual food.
- Has shown promise in reducing blood glucose and LDL Cholesterol. Keep in mind, that’s at high doses, not what’s in your gluten-free cookie.
- Has been known to cause abdominal discomfort.
- 1/4 cup freshly ground amaranth flour
- 1/4 cup sorghum flour
- 1/3 cup ground oat flour - buzzed in coffee grinder
- 2 tablespoons tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoon Ceylon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup finely ground pecans
- 1/3 cup almond butter
- 1/3 cup sunflower seed butter
- 1 chia or golden flax egg: 1 tablespoon ground chia or golden flax mixed in 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 1/2 cup maple syrup
- 1/3 cup coconut palm sugar
- 1/4 cup Enjoy Life mini chocolate chips
- 1/4 cup Eden Foods organic cranberries
- Preheat oven to 350 degrees F.
- Combine ground chia or flax and water. Set aside.
- In a large mixing bowl, combine dry ingredients.
- In a small mixing bowl, combine almond butter, sunflower seed butter, chia/flax egg, maple syrup, coconut palm sugar and vanilla.
- Add wet ingredients to dry ingredients and mix until well incorporated. Mix in chocolate chips and organic cranberries.
- Place batter in a loaf pan and press flat with a spatula.
- Bake 15-18 minutes, or until lightly browned.
- Cool completely. Cut into bars.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.