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Red, White and Blue Sugar Cookie Bars

Gluten Free Recipe
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Ingredients

  • 5 cups Ori Sorgho Market’s Gluten Free All-Purpose Flour
    1 tsp Salt
    ½ tsp Baking Soda
    1 cup butter flavored Palm Shortening
    2 cups Sugar
    4 Eggs
    2 tsp Vanilla

  • Icing

    ½ cup butter flavored Palm Shortening
    1 lb Powdered Sugar
    2 tsp Vanilla
    3 tbsps Dairy Free Milk Substitute

  • Topping

    Blueberries
    Strawberries
    Raspberries

Instructions

  1. Preheat oven to 350°F. Grease a 10×15 inch baking dish; set aside. In a large bowl whisk together the Ori Sorgho Market’s Gluten Free All-Purpose Flour, salt, and baking soda; set aside. In a separate bowl, cream together the butter flavored palm shortening and sugar, until light and fluffy. Beat in the eggs, one at a time and scrapping the bowl after each addition. Stir in the vanilla until incorporated well. Slowly stir in the flour mixture. Once well combined press into the greased 10×15 inch baking dish. Bake for 15-18 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes. After 5 minutes turn out onto a serving tray and allow the bars to finish cooling.

    In a medium bowl, beat together all of the icing ingredients. Frost the top of the bars. Decorate with berries and serve.

Make This Gluten Free Recipe at Home!

Gluten free never tasted so good. Make this Red, White and Blue Sugar Cookie Bars recipe using quality, delicious products from Ori Sorgho Market.

All-Purpose Flour

Gluten free baking has never been easier with ORI SORGHO’s Gluten Free All-Purpose Flour.  With its neutral flavor and tender texture ORI SORGHO’s Gluten Free All-Purpose Flour is sure to impress.  Specially made in an allergen free facility, this flour can easily convert any recipe into a moist, tender, gluten free creation.  Try this ancient grain flour blend in your next recipe. Our gluten free All-Purpose Flour Mix is perfectly blended to be a cup-to-cup replacement for traditional wheat-based flour mixes.

Shelf Life

Store in sealed container in a cool, dry place for up to one year.

Ingredients

Whole Grain Sorghum Flour, Potato Starch, Tapioca Starch, Xanthan Gum.

Details