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1
For the bars: Combine the Gluten-Free Flour Blend, oat flour, maple sugar, flaxseed meal, oats, salt and cinnamon in a food processor and pulse until mixed.
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2
Add the butter and vanilla and pulse into coarse crumbs.
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3
Pulsing, add 5 tablespoons water until the dough comes together.
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4
Divide the dough in half and wrap each piece in plastic wrap, pressing down gently to flatten.
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5
Refrigerate until firm, about 30 minutes.
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6
For the filling: Meanwhile, combine the dried berries and boiling water in a small bowl.
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7
Let stand until softened, about 15 minutes.
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8
Drain the berries, reserving the liquid.
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9
Place the berries in a blender or food processor.
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10
With the machine running, add the liquid, a little at a time, until a thick mixture forms.
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11
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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12
Lightly beat the egg white with 1 teaspoon water in a small bowl.
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13
Lightly sprinkle a piece of parchment paper with the Gluten-Free Flour Blend.
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14
Working with one piece of dough at a time, roll the dough on the floured parchment into a 4-by-12-inch rectangle, about 1/4 inch thick.
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15
Trim the edges.
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16
Leaving a 1/2-inch border and working lengthwise, top the center of the dough with half the filling.
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17
Fold the top half of dough over to cover most of the filling; brush the edge of the dough with the egg wash.
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18
Fold the remaining dough over to form a log, pressing down gently to seal.
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19
Gently flip the log so it's seam-side down; brush with the egg wash and sprinkle with flaxseed meal.
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20
Cut the log evenly into 3 bars and refrigerate.
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21
Repeat with the remaining dough, filling, and flaxseed meal.
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22
Place the bars on the prepared baking sheet.
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23
Bake until lightly browned, 12 to 15 minutes.
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24
Slide the bars on the paper onto a rack and let cool completely.
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25
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
