WCL: Baking Gluten Free with Kyra Bussanich

Winner of Food Network's "Cupcake Wars" Kyra Bussanich joins us in the kitchen for a gluten free and delicious Raspberry Crumb Bar recipe. She's in town for:

The Gluten & Allergen Free Expo Vendor Fair
Saturday, April 14 and Sunday, April 15
10 a.m. to 4 p.m.

The Westin Lombard Yorktown Center
70 Yorktown Center
Lombard, IL 60148

The cost to attend the Vendor Fair is $20 for adults and children 3-12 are $5. Tickets will be available at the door. The ticket price also includes an allergen-free arts and crafts area for kids, as well as staged presentations related to gluten-free living. Seating is limited. Visit the website for additional information and to view the complete list of vendors and presenters. Visit their website: www.gfafexpo.com

The Gluten & Allergen Free Expo was founded in 2007 by Jen Cafferty, a nationally recognized gluten-free expert, author of the award-winning www.gfreelife.com, and mom on a mission to help others following a gluten-free (GF) diet learn delicious, nutritious and convenient ways to live a happy and healthy GF life.

Here is Kyra's recipe for Raspberry Crumb Bars:

This recipe is one of the most popular at Crave Bake Shop, always selling out within minutes of opening! I love the subtle addition of orange juice to the raspberries; it gives the jam flavor more depth. This is not a super-sweet recipe for the raspberry preserves, mostly because I really want the flavor of the raspberries to shine and not be hidden by a ton of sugar. The orange whipped cream is a nice, light addition to the crunchy tart-sweetness of the bar.

Raspberry Crumb Bars Copyright 2012 Kyra Bussanich, Crave Bake Shop

Brown Sugar Cookie Base
16 ounces (1 pound/2 cups/4 sticks) butter
2 cups packed brown sugar
2 cups millet flour
2 cups sweet white rice flour
2 cups tapioca starch
1 teaspoon salt

Raspberry Jam filling
1/4 cup orange juice
1/2 cup cornstarch
6 cups fresh or frozen raspberries
1 cups sugar
1 tablespoon freshly grated orange zest

Preheat the oven to 325 degrees Fahrenheit.
Make the Brown Sugar Cookie base:
Coat a 16x12 inch baking pan with gluten-free cooking spray and line with parchment baking paper. Set aside. Beat the butter until very light and fluffy and then add the brown sugar. Cream together until the butter is pale in color and the sugar has almost "melted" into the butter. Add the remaining ingredients and mix on low speed until just combined. Set aside 1/3 of the cookie base and press the remaining 2/3 into the prepared baking pan and bake until golden brown and slightly firm to the touch, about 25-35 minutes.

Meanwhile, make the Raspberry Preserve filling:
Whisk together the orange juice and the cornstarch to get rid of any lumps. Heat the raspberries in a large pot over medium heat until thawed and then add the sugar, orange zest and juice mixture. Stir constantly so the fruit doesn't scorch and heat until the berry mixture boils and turns clear and thick. Make sure to boil for several minutes to allow the starch to cook out.

Spread the preserve filling evenly over the cookie base and crumble the remaining cookie dough base evenly over the top. Bake until the cookie crumble is golden brown, about 15 minutes.

Let cool completely and then cut into bars or triangles.
Makes 27 good-sized bars (if you cut 9 bars across by 3 bars high) or 40 triangles (cut 5 squares by 4 squares, and then sliced on the diagonal).

Orange Whipped cream

2 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons freshly grated orange zest

Put all the ingredients in a mixing bowl and whip to medium-soft peaks. Put a little dollop of whipped cream on each Raspberry Crumb Bar and devour!


Kyra Bussanich is the founder and Pastry Chef of Crave Bake Shop located in Lake Oswego, Oregon. A self-confessed "dessert girl," Kyra was diagnosed with an autoimmune disorder when she was 20 years old, which meant switching to a gluten-free diet.

As a professionally-trained Le Cordon Bleu pastry chef, she uses her expertise to take gluten-free baking to the much-needed next level. Kyra prides herself on using superior-quality ingredients to produce light and fluffy pastries that taste even better than any dessert she had eaten prior to becoming gluten-free, which keeps the customers lining up for more.

After her big win for the entire gluten-free community on The Food Network's "Cupcake Wars," Kyra was listed as one of Fox News' "Top Ten Reasons to Visit Portland, Oregon." She continues to transform the notion of how truly amazing gluten-free baking can taste.

Crave Bake Shop
Lake Oswego, OR

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