Cherry Squares - Gluten Free

This is an unusual square that I used to make and love. Here is my gluten-free version that you need not explain is gluten-free except to those to whom it matters. What makes this square unusual is the yeast in the pastry. The flavours blend well in this not-so-sweet dessert square.

• 2/3 cup warm milk


• 1 tsp sugar


• 1 tbsp yeast


• 1 cup pancake flour mix (recipe found here - scroll down for the mix )


• 1 cup sweet rice flour


• 1 cup butter


• 4 egg yolks


• 1 tin cherry pie filling


• 2 tbsp instant tapioca


• sweet rice for rolling


• toasted almonds


• white icing

1. Whisk sugar and yeast into the warm milk and let proof


2. Cut 1 cup butter in to the blended flours


3. Add the 4 yolks to the proofed yeast and beat together until well blended


4. Pour liquids into the flour mixture and mix into a ball


5. Turn dough out onto surface sprinkled with sweet rice flour, and knead lightly adding ONLY enough flour to allow it to be handled.


6. Divide dough in half, rolling out one piece between sweet rice sprinkled plastic wrap layers. Roll it out quite thin , to fit a 9 x12 inch pan.


7. Remove top plastic wrap and picking up dough with lower plastic wrap turn into pan... pushing up the edges of dough .. remove plastic wrap


8. Stir the 2 tbsp of tapioca into the cherry filling and spread evenly over bottom pastry layer


9. Roll out the top layer and place over the filling making sure to crimp the edges


10. Prick the top with a fork to allow steam to escape


11. Bake for 45 minutes at 350 degree oven


12. Remove when golden and cool... while still warm cover with white icing and sprinkle with toasted almond flakes.

Enjoy warm or cool... freezes well.

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