Gluten free sorghum molasses pecan pie bars version 1
Posted March 2019
For several years, my son had an allergy to corn products, so I spent a lot of time developing recipes that avoided corn syrup. I experimented with sorghum molasses for some of those recipes. We found that we preferred the taste of sorghum molasses in recipes that used dark corn syrup. I still try to avoid corn syrup, so I'm glad I found this substitute. Sorghum molasses is easier to find in some areas of the US than where I live now, so I have to order it online. Just look for pure sorghum with no additives. It might be called sorghum or sorghum molasses, but it's a dark brown molasses-like liquid made from the sorghum plant. The brand I buy is made in Tennessee, so I know it's the real stuff. Oops, the first time I posted this, I wrote to use an 11" X 17" pan. It should be an 11" X 7" pan. I'm sorry if anyone had a huge "fail" because of my mistake. New notes and changes from November 2020 are posted in red font. I will leave the old information in case you want to see it. I am still not quite satisfied with the bottom crust because it ends up mushy. November 2024 - See baking instruction changes below. I'm still working on the bottom crust but am getting much closer.
For an 11” X 7” pan:
Mix:
¾ cup teff flour use 1/2 cup
¼ cup potato starch
1/4 cup tapioca flour
¼ cup sorghum flour
1/4 cup superfine almond flour
1/8 teaspoon salt
3 tablespoons cooking oil use 1/4 cup
Press the mixture into the bottom of ungreased pan. Cover with 1 ½ cup pecan halves (or a little more if you really like pecans).
For the filling, mix well in a separate bowl:
5 eggs
1 cup granulated sugar
¾ tsp salt
1/3 cup cooking oil
1 1/3 cup sorghum molasses (it might just be called sorghum, but it's a molasses-type liquid); you can also use dark corn syrup but I prefer to avoid corn syrup
Pour the filling mixture over the pecans and crust. The pecans will float.
Baking instructions for sorghum syrup version:
Baking instructions for corn syrup version:
Posted March 2019
For several years, my son had an allergy to corn products, so I spent a lot of time developing recipes that avoided corn syrup. I experimented with sorghum molasses for some of those recipes. We found that we preferred the taste of sorghum molasses in recipes that used dark corn syrup. I still try to avoid corn syrup, so I'm glad I found this substitute. Sorghum molasses is easier to find in some areas of the US than where I live now, so I have to order it online. Just look for pure sorghum with no additives. It might be called sorghum or sorghum molasses, but it's a dark brown molasses-like liquid made from the sorghum plant. The brand I buy is made in Tennessee, so I know it's the real stuff. Oops, the first time I posted this, I wrote to use an 11" X 17" pan. It should be an 11" X 7" pan. I'm sorry if anyone had a huge "fail" because of my mistake. New notes and changes from November 2020 are posted in red font. I will leave the old information in case you want to see it. I am still not quite satisfied with the bottom crust because it ends up mushy. November 2024 - See baking instruction changes below. I'm still working on the bottom crust but am getting much closer.
For an 11” X 7” pan:
Mix:
¾ cup teff flour use 1/2 cup
¼ cup potato starch
1/4 cup tapioca flour
¼ cup sorghum flour
1/4 cup superfine almond flour
1/8 teaspoon salt
3 tablespoons cooking oil use 1/4 cup
Press the mixture into the bottom of ungreased pan. Cover with 1 ½ cup pecan halves (or a little more if you really like pecans).
For the filling, mix well in a separate bowl:
5 eggs
1 cup granulated sugar
¾ tsp salt
1/3 cup cooking oil
1 1/3 cup sorghum molasses (it might just be called sorghum, but it's a molasses-type liquid); you can also use dark corn syrup but I prefer to avoid corn syrup
Pour the filling mixture over the pecans and crust. The pecans will float.
Baking instructions for sorghum syrup version:
- Put a layer of parchment paper around the sides of the baking pan to help insulate the filling from the hot pan. Bake at 325 degrees F until the filling is set in the middle. It will still be soft but not liquid. If the filling starts smelling scorched, turn the heat down a bit more. After they cool, keep the bars in the refrigerator. They also freeze well.
Baking instructions for corn syrup version:
- Bake at 350 F on a rack a little below the middle of the oven. When the filling is set the bars are done. Be careful not to cook it too long or it gets chewy. After they cool, keep the bars in the refrigerator. They also freeze well.