Tia's Treats
By: Sarah Reid
Published: Thursday, February 17, 2011 - 6:37am

Ingredients




2/3 cup rice flour
1/4 cup potato flour
3 tablespoons soy flour
1/4 cup tapioca flour
7 tablespoons arrowroot
3 tablespoons potato starch
1 tablespoon cream of brown rice cereal
1/2 teaspoon salt
1/2 teaspoon guar gum
1 tablespoon sugar
1/2 teaspoon baking soda
3 ounces shortening
3/4 cup water
1 teaspoon gluten and corn free vanilla
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300 grams gluten, corn and dairy free bittersweet chocolate
2 teaspoons shortening

Preparation

1 Preheat oven to 375F. 2 Mix flours, arrowroot, potato starch, salt, sugar and baking soda. 3 Cut in shortening until mixture has a consistency of coarse meal. 4 Add liquid and stir to form a dough. 5 Roll into a very thin sheet. 6 Cut into 3 large "base" rectangles (about the size of a large Kit Kat bar) and 12 thinner "sticks" (the length of the large rectangles and a little more than 1/3 as wide), place different sizes on separate un-greased cookie sheets. 7 Prick 1-2 times with a fork and make a "seam" of fork pricks down the centre of the larger rectangles (so they can "break" easily after assembly). 8 Bake the skinny crackers 6-7 minutes and larger crackers 8-10 minutes, flipping once halfway through. They should be golden - you want them to be crispy! 9 Cool on the sheets. 10 Assembly: 11 Melt together chocolate and shortening in a double boiler over simmering water. 12 Place one large cracker on a rack placed over a piece of wax paper or foil and brush with a thin layer of chocolate. 13 Immediately place two of the thin sticks on top of the large rectangle on either edge. 14 Brush entire surface with another layer of chocolate and repeat the layering process with two more thin "sticks". 15 Spoon a thicker layer of chocolate overtop of the rectangle and spread gently to enrobe the top and sides. Set aside to set. 16 When chocolate has solidified brush the underside of the bar with chocolate and allow to set. 17 Repeat process with remaining crackers and chocolate. 18 Wrap the completed bars in foil and store in a cool, dry place

About


When she was diagnosed with celiac disease and allergies to corn and dairy, Tia thought she'd lost out on ever having her favourite Kit Kat bars again. Well I was happy to prove her wrong! This recipe makes 3 KIG SIZE "Kit Kat" style bars (easily 3 servings per bar!) and is quite a long process to make, but it's worth every second once you taste them!
Amount Per Serving
Calories: 390.3
Total Fat: 20.3 g
Cholesterol: 0.0 mg
Sodium: 3.0 mg
Total Carbs: 45.9 g
Dietary Fiber: 6.0 g
Protein: 4.4 g