Gluten Free Cherry Bars

Everyone loves lemon bars, so I thought why not make cherry bars? Cherry desserts are my hubby’s favorite. Enjoy!

Gluten Free Cherry Bars


Yield: Makes nine 3x3-inch bars

Gluten Free Cherry Bars

Once you have the flour blend made to keep on hand, you can make these gluten free cherry bars in no time.


    For the Batter
  • 2 large eggs
  • 1/2 cup milk of your choice
  • 1/4 cup butter or buttery spread, melted
  • 1 teaspoon vanilla
  • 1-1/2 cups Carla’s Gluten Free Cake Flour Blend Recipe
  • 1/3 cup sugar (or evaporated cane juice which is less refined than regular sugar)
  • 1/2 can (21 oz.) can gluten free cherry pie filling (Comstock or Wilderness)
  • For the Glaze
  • 1/4 cup powdered sugar
  • 1/2 Tablespoon unsalted butter or buttery spread, melted
  • 1/8 teaspoon vanilla extract
  • 1/2 Tablespoons warm milk of your choice


    To Make the Cherry Bars:
  1. Heat oven to 325°F. Oil a 9 x 9-inch square baking dish.
  2. In the large bowl of your mixer, mix together eggs and sugar on medium-low, or whisk by hand.
  3. Drizzle in melted butter a little at a time while beating on low speed.
  4. Pour milk and vanilla on top and beat on medium-low speed until combined.
  5. Add flour blend and beat until smooth.
  6. Reserve about 3/4 cup batter; and set aside.
  7. Scoop the remaining batter into the prepared pan and evenly distribute.
  8. Spread almost 1/2 can pie filling over the entire batter.
  9. Drop the remaining batter by heaping tablespoonfuls onto the top of the filling and spread a bit for some of the spoonfuls to meet, leaving a bit of cherries showing. (You may add a few cherries between the batter for aesthetics (eye appeal).
  10. Bake 45 minutes or until toothpick clean in the center of one of dropped pieces of batter. Cover with foil if it begins to brown.
  11. To Make the Glaze:
  12. Add confectioners' sugar to a small bowl. Stir in melted butter until sugar melts. Add milk and vanilla. Stir until thoroughly combined. Drizzle over warm cherry bars. Serve warm. Store leftovers covered on counter-top up to 2 days. Freezing individual slices is recommended for best results.

2 Replies to “Gluten Free Cherry Bars”

  1. These look awesome, but I don’t bake enough GF to buy all the individual flours suggested in the recipe. Is there a blend of fGF lour that would come close that I could purchase ? TIA

    1. Bonnie,

      I haven’t found a flour mixture that is good as this one, but many people tell me that they like the original Better Better brand. I have tried Cup4Cup flour, which contains tapioca and nonfat milk powder, but I found it to a bit chewy. However, many people rave about it. When I compare Cup4Cup to my cake flour and as-purpose flour blends, I was using corn starch, not tapioca in the recipe.

      Good luck and enjoy.


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