This is one of our very favorite treats for the holidays! I make them every year and our son loves them with ice cream and whipped cream on top. Not so sticky sweet like pecan pie and very easy to whip up a batch. Great BYOD for parties too! No one would even know they are Gluten Free so don't even tell um!
*Many gluten-free baking recipes call for Xanthan Gum to replace the elasticity and texture of gluten. For every cup of gluten-free flour in a recipe, use 1 tsp of gum for cakes and cookies and 2 tsp of gum for breads and pizza.
Preheat oven to 350 degrees F.
Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
In a food processor, blend together flour, Xanthan gum if using it, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
Remove from pan by pulling up the foil sides and putting it on a cutting board pecan side up. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days... but they won't last that long! :)
Gluten Free Lady