Wednesday, May 13th, 2009...12:58 am

Gluten-Free Caramel Slice

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75g semi-soft butter

½  cup sugar

1 large egg

1 ¼ cups GF baking flour

1 tsp GF baking powder

1 tsp guar gum

1 tsp vanilla essence

Caramel: 2 T golden syrup, 25g semisoft butter, 400g lite sweetened condensed milk, ½ tsp vanilla essence

Topping: Chocolate Icing 


Preheat oven to 180oC.  Grease and line large slice tin.  Cream butter and sugar, then add egg and vanilla, continue beating.  Sift in flour, baking powder, and guar gum, mixing well.  Pour into baking tin.  Bake 30 minutes or until lightly golden.

Combine caramel ingredients in pot over low heat for 5 minutes, stirring constantly until the mixture has thickened.  Pour over cooked base.  Cook 15 minutes or until light brown. Let cool in the tin over night before lifting out by the baking paper. Prepare icing then spread over caramel. When icing has set cut into squares or fingers.

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