Gluten free snack bar recipe:
Sometimes all we need are no- bake, baked goods in our life. I have to say that I do love a good baked granola bar. But these gluten free snack bars are exactly what the doctor ordered. These gluten free snack bars, packed with with healthy and nutritious ingredients. You can also add any substitutes to your liking.
I make these gluten-free by adding in gluten-free oats and by using a bit of Tapioca flour to help them bind. I find that is there isn’t a binding agent, it won’t hold very well. You can add as much peanut/almond butter, but somehow, they will fall apart and it makes eating these, such a mission!
Here are a list of substitutes you can use instead of Tapioca flour. These replacements will bind your gluten free snack bars instantly. I would suggest arrowroot for this recipe as an alternative. I think the cassava flour may create a more vulnerable snack bar. It’s better used in baked goods like cakes and pancakes. See recipes here.
Happy baking friends and please do leave me a comment if you have any questions.
Sending you all lots of positive vibes!
Zorah xo
Substitutes for Tapioca Flour in this gluten free snack bar:
Arrowroot powder: this is used a gluten-free option and helps as a binding agent in making jellies etc as well as no-bake goods.
Corn Starch: It’s great as a thickening agent and creates a great crumbly texture in baking.
Cassava Flour: another great gluten-free substitute and is a stronger thickening agent to tapioca flour, so try not to add any other thickening agents when baking or cooking with this flour.
Gluten free Snack Bars
Course: Gluten Free, Gluten Free Baking, No Bake5
servings15
minutesThese gluten free, no bake snack bars are the perfect on-the-go treat, and they are so great for kid’s lunch boxes as well! It’s an easy and no fuss recipe!
Ingredients
1/3 cup honey
2 1/2 tbsp. butter
1/2 + 1 tbsp. almond butter
1 cup Gluten-free rolled oats
3/4 cup Gluten-free puffs (like Rice Krispies)
1/2 cup semi-crushed almonds
1/2 cup semi-crushed walnuts
1/3 cup coconut shavings/flaked coconut
1/3 cup chocolate chips
1 tsp. Tapioca flour
Directions
- In a small pot, warm your butter, honey and almond butter. Keep stirring so the almond butter does not get burned. After about 3-5 minutes on low-medium heat, remove from the heat.
- Stir in the oats, puffs, almonds, walnuts, chocolate chips and coconut shavings/flaked coconut. Once everything is combined, add in the Tapioca flour and stir once more.
- Place everything into a greased and lined standard bread baking tin (the rectangular ones) and press the batter down firmly. This creates thicker bars and therefore, they won’t break as easily.
- Refrigerate for 30 minutes. Once you’re ready to eat them, pull out the parchment paper that hold the batter, and it should come out as one long rectangle. Then slice into bars and keep refrigerated at all times, to avoid them breaking.
