This weekend I dove into more gluten-free and dairy-free baking, it’s really so much fun to re-configure recipes and see what works and what tastes like a good ‘ol gluten recipe. As many of you know, last month my husband decided to go gluten and dairy-free. Not for any major health concerns but more just for his health in general. He actually has already lost 13 lbs, how amazing is that! He is losing weight while I gain, in the form of a new precious babe at least! The month has ended but he is now continuing to try to be as gluten-free as possible adding in dairy every now and again and overall trying to do more paleo-type eating which uses more foods of our primitive ancestors (lean meats, vegetables, fruits, etc). I think this is great and while I’m not a huge proponent of strict dieting I do think that these are all healthier ways to eat as they allow our bodies to process foods more easily since the foods are healthful and simple at best.
As a family we have always tried to eat balanced, healthful meals and now this gives me more reason to try to add in good oils, better flours and just expand my cooking and baking skillz. So far, so good 🙂 Oh, and some of you have asked what my husband eats when I do make a meal that I share with you on here that has dairy or gluten and to be totally honest, we as a family do not always eat gluten/dairy free. My husband works late at our office 3 nights a week so on those nights I may make a diary or gluten-containing recipe. But for the most part we try to stick with the rule that we all eat the same meals otherwise we would end up running a restaurant!
Okay, back to the bars. One of my husband’s favorite treats to eat are lemon bars, you too? They are sooo good…the perfect combination of sweet and tart. I played around with my favorite lemon bar recipe this weekend to try and come up with a just-as-delicious GF DF version of them and I think I found it on the first try, hooray! These were literally gone in one day. A hit if I do say so myself, I love when that happens.
Lemon Bars {Gluten-Free Dairy-Free}
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
- 1/3 cup dairy-free butter substitute (I like Earth Balance)
- 1/4 cup sugar
- 1 cup flour or gluten-free baking mix (I love Pamela’s although only the GF BREAD mix is dairy-free!)
- 2 eggs
- 3/4 cup sugar
- 2 tbsp flour or gluten-free baking mix
- 3 tbsp lemon juice
- 1/4 tsp baking powder
- powdered sugar
Instructions
- In a medium bowl, mix together the dairy-free butter substitute, 1/4 cup sugar and 1 cup flour until crumbly.
- Press the mixture into a 8×8 greased baking dish.
- Bake at 350 degrees for 10-12 minutes or until the edges are just golden brown.
- For the filling, mix together the remaining sugar, flour, eggs, lemon juice, and baking powder until just combined.
- Pour filling over the baked crust layer and bake for an additional 20 minutes or until the center is set and the edges are lightly browned.
- Cool on rack and sprinkle with powdered sugar.
Ready to bake up some gluten-free, dairy-free lemon bars? Okay let’s get started!
PS. In the picture above Pamela’s Baking and Pancake Mix is shown, this is Gluten-free but NOT dairy-free as there is buttermilk in the ingredients list, the Pamela’s Gluten-Free Bread mix is dairy-free though and can be easily substituted!!
Combine 1/3 cup dairy-free butter substitute, 1/4 cup sugar, and 1 cup gluten-free baking mix together until crumbly. Press into an 8×8 inch baking dish and bake at 350 degrees for 10-12 minutes. I also greased my dish with the dairy substitute using a paper towel.
Once you start to see the crust turning golden brown around the edges it’s done…take it out of the oven!
Then mix together the eggs, 3/4 cup sugar, 2 tablespoons GF baking mix, 3 tablespoons lemon juice, and 1/4 teaspoon baking powder. PS…did you know that not all baking powder is gluten-free? Clabber Girl is one store brand that is which is awesome because I already had it in my pantry!
Pour the filling mixture over top the baked crust and bake for an additional 20 minutes.
When the lemon bars are lightly browned along the edges you know they are done. Let cool on a cooling rack.
If you’d like you can dust the lemon bars with powdered sugar…yum!
Go ahead, cut those babies in to squares and try one out! Don’t they taste devine!
That’s it…an easy and delicious recipe for those good ‘ol fashioned lemon bars.
Just like grandma made 🙂
My husband is over the moon that he can enjoy these again!
I hope you try this recipe out, don’t be shy just because it is gluten and dairy-free although if you want to go straight up gluten and dairy on me just replace butter and regular all-purpose flour for the GF DF substitutes…you will still love the results, promise!
Have a great day!!
Thanks for stopping by!
XOXO,
How do you do it!? When do you find time to do so many wonderful creations?!
LOL Jordin! Baking is a definite stress reliever for me!
look lovely.I’m investigating gluten free recipes at the moment and these look like a good place to start once I’ve found the equivalent ingredients in the UK. Can’t wait. x
Good luck and have fun, everything I have made so far is great so it is possible to find/make yummy GF or DF recipes out there!
So does your baking mix contain xanthum gum? or does this recipe just not need any? Looks yummy!
Yes it does…the very last ingredient!
I’m lactose-intolerant, and love Earth Balance buttery spread. It’s the only one I can bake with that really works like it should. No one can tell the difference when they spread it on stuff, either. Yay!
I am definitely going to try these bars! Thanks a bunch!
I totally agree, everything comes out great with Earth Balance!
So yummy sounding, can’t wait to try, but got a question.. or two:) Can I use coconut flour or some other gluten free flour, because I don’t have the mix. Also, can I use cocunut oil instead of the butter? THANKS!!!
Kelly
kelkayla@yahoo.com
Those are two great questions Kelly and I am sorry to say I don’t have the answers to either of them. I have only made these with these ingredients and I have stuck with them because they turn out great! If you try coconut oil or flour let me know how it goes, I am curious to know!
These look so yummy and easy to make. My sister and her son are celics and her daughter is on a dairy-free diet. This will be nice for them to enjoy for birthdays and holidays come around. I have been trying to go back on a gluten-free since I am sensitive to it. So these recipes are nice inspiration.
Yes it will! It is nice to have some good-tasting options out there for sweets isn’t it!
Excited to see these recipes! We have done GF with our boys with SPD…have decided to take a bit of a break to see if we notice any change on wheat vs. GF. Love to get a little stockpile of GF/DF recipes though in case we go back here in the next couple months 🙂
That’s a great idea Dani, and then see how they do..maybe just ,maybe you can add in some wheat slowly…oh the fun of GF!!!!
These look great! I have been on a GF diet for 14 years after being diagnosed with celiac disease. I love that there are better alternatives out there now than in the beginning of my GF diet. Thank you for sharing. A word of caution thou. This recipe is far from Paleo as it contains grains and sugar
Oh yeah I know this isn’t Paleo…just GF, DF! I’m with you, it’s so cool to see so many more options out there now, we have used GF foods for years but only this past month has my husband decided to eliminate them.
Maggie, I did not realize you guys were trying gluten-free/Paleo. We switched to Paleo diet in June and immediately lost weight and got rid of the nagging joint and sinus problems. Bryce is much more sensitive to foods, so it makes a huge difference to him and he can tell when he cheats! He lost so much weight we had to come up with ways for him to gain weight again…things like your lemon bars and other treats helped. I am now closing in on him with weight (thanks to baby). We will not ever go back to gluten stuff it really does make a difference. BTW…cant help but notice you could use some free range Riemer Family Farm brown eggs for your recipes 🙂 Miss you! J
That is so great to hear Jen!! I can’t believe what a difference eliminating has on us! And yes, we would love some RFF eggs, lets us know next time you are in town!
I could be mistaken, but I’m pretty sure that this is NOT dairy free, thanks to the baking mix. We do gluten and casein (milk protein) free with our youngest, and I know there was a reason that we didn’t pick up the Pamela’s Baking Mix. I want to say there was buttermilk in the ingredients list? There was something anyway. Pamela’s DOES make a different mix that’s both gluten and dairy free, their Bread Mix & Flour Blend. That’s what we use most often. And I believe Bisquick’s gluten free baking mix is dairy-free. Just double-check that bag of Pamela’s! 🙂 Otherwise these sound delicious. We may have to have a version on our Easter table.
Hi Erin! Yes, you are very right! I edited that up top so there was no confusion…thank you!!
No problem! I know I was a little surprised to see dairy in one and not the other when we started up our casein-free stuff a month ago. (We’ve been doing gluten-free for 6 months now, but still very much new at the dairy-free side. That’s the only reason it was fresh in my mind.) 🙂
I have been Paleo for a few months (36 lbs down!!), so was so excited to see you posting GF DF recipes!! Keep it up, will be making the choc coconut bars tomorrow!!
Karen T.
WOW!! That is awesome! As I experiment with more foods I will add them here, glad they are helpful to you!