Ingredients

The following ingredients have 4 Servings
  • 1 lb strawberries ((hulled and sliced in small pieces) (450g))
  • 1/3 cup sugar ((75g))
  • ¼ tsp ground cinnamon
  • 2 tbsp corn starch
  • 1 cup brown rice flour ((150g))
  • 1 cup tapioca flour ((120g))
  • 1 cup gluten free quick rolled oats ((90g))
  • ½ cup brown sugar ((90g))
  • 1 tsp baking powder
  • 1½ sticks salted butter ((¾ cup/170g))

Instruction

  • Grease a 9-in x 13-in (23cm x 33cm) baking pan. Preheat oven to 350°F (180°C).
  • Combine strawberries, sugar, cinnamon, and corn starch in a large bowl. Mix well and set aside.
  • In another bowl, combine brown rice flour, tapioca flour, quick rolled oats, brown sugar, and baking powder. Cut in butter with a pastry blender or two butter knives until it resembles coarse breadcrumbs.
  • Press half the mixture into the prepared pan. Top evenly with strawberry mixture.
  • Sprinkle the remaining half of flour mixture on the top and press down with the back of a spoon.
  • Bake until light brown, about 50 minutes. Allow it to cool completely before cutting into squares.