I wrote a version of this article for GlutenFreeWorks.com and decided to post it here as well. By “quick bread,” I mean a bread made without yeast that can be shaped into a loaf, muffins, or squares.
This information in the form of a Q&A is the result of a 10-month learning curve that started about three months after I discovered I was gluten-sensitive. By then, I’d become so screamingly bored with rice cakes, I decided I had to change my life. I bought a batch of alternative flours, starches, and gums. and began my journey into non-gluten baking.
Q: Why would I bake gluten-free when I can now buy a variety of gluten-free products at a grocery store?
A: You may enjoy baking and want to continue. Or you may want to save money and not buy packaged foods. Perhaps, you’re not happy with the quality or taste of what’s available. Continue reading
These no-flour squares are like candy; they melt in your mouth. They’re a big hit with everyone, especially children. My granddaughter, Adesia, said to tell my blog readers: “They’re great for any peanut butter lover!”
For dieters: I have tried to make these with artificial sugar and with an artificial sugar/real sugar mixture. Neither really worked.
Cooking tip: The more you beat this mixture, the lighter the squares will be.
Makes 16 squares.
- ½ cup granulated sugar
- 1 egg
- 1 cup peanut butter, chunky or smooth
- 1 tsp. vanilla
- Cooking spray
- Preheat oven to 350 degrees.
- Spray 8″ x 8″ or 9″ by 9″ pan with cooking spray.
- Put sugar and egg into a medium mixing bowl.
- Beat until light and fluffy.
- Add peanut butter and vanilla, beating until combined (forms a soft ball).
- Spread mixture evenly in the sprayed pan (I use my hands).
- Bake until top is light brown and sides have pulled away from the edges, approximately 20 minutes.
- Cool for 5 minutes before cutting into 16 squares.
For Weight Watchers: Each square is worth 3 points in the Points plan and 4 points in the PointsPlus plan.
(Adapted from “Chocolate Nut Squares” in Weight Watchers Favorite Recipes, 1986)