Recently, my friends Jackie and Hanna visited my kitchen to make one of my decadent desserts.  You can watch the fun on their YouTube channel Jackie and Hanna.

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1/2 cup melted butter

3 cups gluten free cereal flakes crushed

1 cup shredded coconut

1 cup butterscotch chips

1 cup chocolate chips

1 can sweetened condensed milk

1 cup chopped walnuts

Preheat oven to 325 degrees

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Pour melted butter in 9" x 13" pan, sprinkle crushed cereal over the butter.  Layer the coconut, then chips over top of the cereal. Carefully pour condensed milk evenly over the pan.  Sprinkle the walnuts evenly.  Using the bottom of a measuring cup, press the walnuts into the mixture. Bake approximately 30 minutes until the centre is producing small bubbles.  Cool completely, cut into squares, a pizza cutter makes this easy.  Refrigerate or freeze bars - enjoy!

Sue's Gooey Squares

Easy Flour Blend

2 cups       white rice flour

2/3 cup     tapioca flour (or starch)

1/3 cup     potato star

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Mix and store in an airtight container.

Note:  Gluten free bread will not normally rise higher than the sides of the pan.  If you use a traditional loaf pan, the bread will turn out small loaves.  I use ¼ steam tray pans, which is what is normally used on buffets in restaurants. These can be used for many years. You can brush them with melted. butter, or spray them, and you should just wipe them out later, as the residual oil will make them non-stick over time. You can also line the base with a small piece of parchment paper to ensure the bottom doesn't stick. This paper will also be re-usable many times. 

Here's a link to where I buy my pans -                            

Here's a picture of the pans -