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+ servings
5 from 36 votes

Gluten Free Pecan Bars

Buttery, crispy, and caramelized gluten free pecan bars made with a buttery shortbread crust and caramelized pecan topping.
Prep Time20 mins
Active Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: gluten free bars, gluten free pecan bars, gluten free pecan pie bars, pecan bars
Yield: 9 Servings
Calories: 728kcal



  • 125 grams of White Rice Flour
  • 50 grams of Potato Flour (or corn flour)
  • 25 grams of Tapioca Flour
  • 50 grams of Brown Rice Flour
  • 3/2 teaspoon of Xanthan Gum
  • 230 grams of Cold Unsalted Butter (cut into large chunks)
  • 140 grams of Granulated White Sugar

Pecan Toppings

  • 100 grams of Unsalted Butter
  • 100 grams of Brown Sugar
  • 120 ml of Golden Syrup (or corn syrup)
  • 25 grams of Corn Starch
  • 2 Large Eggs
  • ½ teaspoon of Cinnamon
  • 1 ½ teaspoon of Vanilla Extract
  • 250 grams of Pecans


  • Preheat the oven to 180°C (356°F)


  • Add the white rice flour, potato flour, tapioca flour, brown rice flour, xanthan gum, unsalted butter chunks, and granulated white sugar in a food processor. Pulse the ingredients until the butter is well incorporated with the flour. You might still see pieces of butter, and that’s fine.
  • Align a 20 x 20 cm (8 x 8 inch) pan with parchment paper and add the shortbread dough. Firmly press the dough onto the bottom of the pan.
  • Bake the crust at 180°C (356°F) for 20 minutes or until the edges are slightly golden.

Pecan Toppings

  • Add the butter, brown sugar, golden syrup, and cornstarch to a medium-sized saucepan over low-medium heat, and whisk until combined and the butter is completely melted (3-5 minutes). Then set the mixture aside and allow it to cool down to room temperature.
  • Once the mixture is cooled, add the eggs, cinnamon, vanilla extract, and whisk until combined. Then add the pecan and gently fold them into the mixture using a spatula.
  • Pour the pecan mixture on top of the crust and bake the pecan bars at 180°C (356°F) for another 25-30 minutes or until the center is set. Allow the pecan bars to cool down to room temperature before serving.


  • Make-Ahead: You can prepare the crust dough and bake it the night before. The prepared and baked crust can be stored in the refrigerator for three days. The pecan toppings can also be prepared ahead of time and stored in the fridge for up to 24 hours.
  • Freezing & Storage Instructions: The baked gluten free pecan bars can be stored in an air-tight container in the fridge for up to a week. The pecan bars can also be tightly wrapped in plastic wrap and stored in the freezer for up to 3 months.


Serving: 1Bar | Calories: 728kcal | Carbohydrates: 66g | Protein: 6g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 118mg | Potassium: 237mg | Fiber: 4g | Sugar: 38g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg