Being diagnosed Coeliac or Gluten Intolerant can certainly come as a shock. Personally it wasn’t much of a surprise for me, it definitely explained a lot. But after the shock can come the crashing and sometimes devastating realization that you’re going to have to miss out on so many of your favourite foods. Well I’m here to slap that notion out of you!! Just because you are gluten free now, does not mean you have to miss out on anything! In fact, it can actually be pretty damn simple to replicate some of your favourite dishes! Enter my simple but classic Gluten Free Caramel Slice to thoroughly prove my point!
I’m not even entirely sure when it happened, or why, but there seems to be this underlying voice in the gluten free community that eating gluten free is hard. Oh yes! It certainly can be when people don’t understand exactly what it’s like or how easily they can make you sick. (Especially restaurants, but we’ll save that debate for another day!) For some reason the vast majority of gluten free people I speak to seem to think that they have to miss out all the time! And you know what? This actually makes me really sad. Because you don’t have too! I know the big bad world of gluten free cooking can seem really scary at first. But let me tell you it is completely possible to make gluten free food that tastes and looks EXACTLY like your favourite gluten filled foods.
I Know You Don’t Believe Me!!!
I used to spend a surprisingly large amount of time convincing people to try my gluten free goodies. Like really! “Just taste the damn thing! It’s amazing, I promise.” And that’s not just my glutarded taste buds talking, this comes from my gluten eating husband too. Now a days, I just don’t tell people it’s gluten free….. well, not until after they’ve raved about how great it tastes! What’s better yet, is there’s no secret to it. Honest! Making some of your classic desserts and dishes with a gluten free twist is surprisingly easy.
It comes simply down to the ingredients. The biggest surprise I’ve encountered along this crazy journey, is just how many of your stock-standard baking ingredients are actually already gluten free. Which is great! As it makes converting your old favourite recipes so much easier. Take Nestle for example. They make so many delicious goodies which just so happen to be GF and not produced on contaminated machines. This is simply perfect, as I’ve been dying to whip up a batch (or three) of my gluten free caramel slice! Which is so easy to do as almost all the ingredients are already gluten free!
Want to see just how I make my Gluten Free Caramel Slice? Head to YouTube by clicking the link below and see not only how to make this bad boy Step-by-Step, but I’ll be sharing my 3 SIMPLE TIPS TO NAILING it every single time.
Now can you tell me when was the last time you had a piece of caramel slice? I’m talking all snappy chocolate, sticky smooth caramel and crunchy biscuit base! I certainly couldn’t. That’s why I so badly wanted to try my hand at it. And when I realized that Nestle’s condensed milk is gluten free, just like their dark chocolate, I knew it would be a piece of cake. See what I mean? Most of the ingredients in my slightly salted gluten free caramel slice are already gluten free. In fact the only real “swap” I had to make, was with basic gluten free plain flour. Ta-Dah! How easy was that?
So instead of just listening to me rave about this delicious slice, get to it! Pick up the basic but seriously yummy ingredients and make a batch of gluten free caramel slice that NO ONE will believe, since it’s so damn good!
Go on! I dare you!
Easy Gluten Free Caramel Slice
- 1 1/2 cups Gluten Free Plain Flour
- 1 cup Desicated Coconut
- 3/4 cup Brown Sugar lightly packed
- 155 grams Unsalted Butter melted
- 2 x 395 gram Tins Condensed Milk full fat
- 125 grams Salted Butter cubed
- 3 tbsp Golden Syrup
- 200 grams Dark Chocolate Chip Bits Nestle are GF
- 1 tbsp Coconut Oil
- 2 tsp Sea Salt Flakes
- Preheat oven to 180 degrees Celsius and line a 21x31cm brownie tin with baking paper.
- In a large bowl mix the flour, coconut and brown sugar together well, ensuring no lumps can be seen. Add in the melted butter and stir well to combine.
- Tip the base mixture into the pan and with the back of a spoon press evenly across. Be sure to get into the corners well and that the base becomes solid and smooth.
- Place into the oven for 10 minutes or until the edges very very slightly start to turn golden. Once cooked, remove and allow to cool. Now you can start on your caramel filling.
- In a medium sized saucepan place the condensed milk, golden syrup and butter. Place over a medium flame and using a whisk slowly mix together until melted.
- The key here now is to keep stirring, if you let the mixture sit it will start to stick to the bottom of the pan and burn. You don't want that! So keep slowly whisking whilst the caramel thickens and becomes ever so slightly darker in colour. Once it reaches a slow boil remove from the heat.
- Pour straight over top of the biscuit base and smooth out. Place straight back into the oven for 15 minutes or until the caramel starts to golden on top. If your oven has hot spots be sure to rotate it at the half way point.
- Remove from the oven and allow to cool completely before moving onto the chocolate topping.
- In a small microwave safe bowl, place the chocolate and coconut oil. Melt in 30 second bursts until 3/4 melted together. Then allow it to melt fully by stirring constantly until you have a smooth luscious liquid. Pour directly over the caramel filling and smooth out.
- While it's still wet sprinkle the sea salt flakes over top before popping into the fridge for a good hour or so. It will be ready to slice once the chocolate has set hard.
- To slice, simply heat a sharp knife up using hot water, wipe dry, then cut your delicious slice into whatever size pieces you like. I like to cut it across and then each bar into 6 small slices, perfect for a quick snack with a cup of coffee!
- Store in the fridge for as long as they last... which won't be long...!
- If you run out of golden syrup like I did once, simply use the same measurement of brown sugar in the caramel filling instead. Never use honey or maple syrup, they'll not only overpower the flavour but also not give it the solidity the slice needs.
- Don't stress if your caramel filling does stick to the bottom of your saucepan, simply keep whisking away. You'll end up with a few dark dots in your caramel but it won't taste any different. Plus, you'll be too lost in chocolate nirvana to notice!!
- Want an even saltier dessert? Simply whisk in a teaspoon or so of extra sea salt flakes when your caramel comes off the heat. Simply add and have a taste, add as much or as little as you like. Be sure not to burn your tongue though, it's hot!
I just knew this recipe was too good not to share with you all! And too easy! So now there really is no reason why you can’t enjoy your favourite desserts, only gluten free!
Tell me, what was your favourite naughty little treat prior to going GF?!