The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

I always get excited seeing the new Daring Bakers challenge. I think I start most of my posts with something along those lines…

This was a different challenge for two reasons. It was gluten free and we were making a classic Canadian dessert – one which I had never heard of.

I’ve always tried to convince myself to make more gluten free products, as I would like to have a few recipes that are suitable for any friends or family who may be celiac or have a gluten intolerance. This is why I was really looking forward to this recipe.

Starting with the Graham Wafers – I found the dough was quite sticky, and very difficult to even get into plastic and into the fridge (it probably didn’t help with our humidity and heat). It rolled out very nicely, although I had to work quickly as it started melting very quickly. The aroma from the oven was just lovely, a combination of honey, vanilla and brown sugar. All in all the wafers/biscuits were ok, I probably wouldn’t make them again, unless to make the nanaimo bars.

The Nanaimo bars are very nice and quite easy to make. I was expecting the middle layer to be a bit more custard-like, although the butter cream was very nice.

Thanks again to Lauren for the great challenge. I’m glad I’ve made some more gluten free sweets and am looking forward to expanding my repertoire.

P.S. Those red/orange spots in the butter cream are from the custard powder.

Gluten-Free Graham Wafers

1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour) (I found 138g was 1¼ – 1½ cups)
¾ cup (100 g) (3.5 ounces) Tapioca Starch/Flour (I found 100g was 1 cup)
½ cup (65 g) (2.3 ounces) Sorghum Flour (I used normal rice flour)
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
¾ teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate.

Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Gather the scraps together into a ball, chill until firm, and re-roll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

When cooled completely, place enough wafers in food processor to make 1¼ cups (300 mL/ 160g) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars

For Nanaimo Bars — Bottom Layer
½ cup (115 g) (4 ounces) Unsalted Butter
¼ cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1¼ cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See recipe above)
½ cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened) (I found 1 cup weighed ~65g)
For Nanaimo Bars — Middle Layer
½ cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar
For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Additional Information:
These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.
If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.
For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!

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