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Gluten-Free Strawberry Blondie Bar Recipe

Gluten-Free Strawberry Blondie Bar Recipe

Dense and chewy gluten-free strawberry blondie bars are a taste of summer!
5 from 2 votes
Prep Time :15 minutes
Cook Time :28 minutes
Total Time :43 minutes
Yield: 12 bars
Author: Amanda Paa



  • 60 grams sweet rice flour
  • 40 grams oat flour
  • 35 grams sorghum flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons unsalted butter
  • 5 ounces white chocolate chips
  • 1/2 cup cane sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla
  • 1 cup strawberries stems removed, and halved vertically
  • 1/4 cup + 2 tablespoons Diamond Nuts Sliced Almonds divided


  • Preheat oven to 375 degree F. Line an 8 inch square pan with parchment paper or spray with non-stick spray.
  • In a mixing bowl, whisk together flours, salt, and baking soda. Set aside.
  • In a saucepan over very low heat, melt butter and white chocolate chips, stirring very often, until smooth.
  • Remove from heat and whisk in sugar. It will be thick. Let sit for a few minutes to cool off.
  • Then whisk in eggs and vanilla, until smooth.
  • Stir in one half of the dry ingredients, then the other half.
  • Fold in 1/4 cup almonds and strawberries.
  • Spread into pan with a spatula, batter will be thick and clunky. Don't be discouraged.
  • Top with remaining 2 tablespoons almonds.
  • Bake for 8 minutes at 375 degrees, then turn heat down to 350 degrees F and bake for 22-24 more minutes, until a toothpick stuck in the middle comes out without raw batter .
  • Let fully cool, at least an hour, better if longer, until slicing. Store in refrigerator in covered container up to four days.