The Ultimate Gluten Free Cranberry Squares

The Ultimate Gluten-free Cranberry Squares | The Baking Beauties
Alright, I admit. These Gluten Free Cranberry Squares – they aren’t the pretties. They won’t be winning any beauty pageants on the dessert table. But, if that’s the case, count yourself lucky, because they are DELICIOUS (more for you!)! I was shocked. I had baked this pan of cranberry squares, hoping for something new to blog about (and using up the LARGE bag of dried cranberries that I got at a good price), and before they even went into the oven, I had my doubts. When they came out of the oven, I thought they’d make a great dessert, if I could convince the family to eat them. Ends up I was wrong. They are really, really good!

The crumb mixture that you press into the pan gives such a great crisp cookie on the bottom of the squares, and the filling, think of it as Butter Tarts with minus the pecans, but dried cranberries instead of raisins. This recipe makes an 8-inch square pan of squares, but can easily be doubled to fill a 9×13-inch pan, which my family has requested I do next time. Everyone loved it, and because the crust was so firm, the kids actually picked up their pieces and ate them like cookies.


The Ultimate Gluten Free Cranberry Squares
Recipe type: Dessert
Serves: 9
These Cranberry Squares remind me of Butter Tarts, but using tart and tangy cranberries instead of raisins.
  • 1/4 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 cup all-purpose gluten-free flour (see Note)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 1 tablespoon all-purpose gluten-free flour (see NOTE)
  • 1/4 teaspoon baking powder
  • pinch salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, softened
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 pkg (170 gr) dried, sweetened cranberries
  1. Preheat oven to 350 degrees F. Cream the butter and brown sugar together in a medium bowl (I use my stand mixer). Add flour, xanthan gum, and salt, and stir until well combined and crumbly. The mixture is very dry looking, but don't fret just yet. Reserve 1/2 cup of the crumbs to sprinkle over the top of the squares. Press the rest of the crumbs into the bottom of an 8-inch square baking pan. Bake for 12-15 minutes, or until it is a pale golden around the edges.
  1. Combine brown sugar, flour, baking powder, salt, and cinnamon in a medium bowl (I reused my stand mixer bowl, without washing. Has a lot of the same ingredients, and it saves one dish to wash). Add butter, eggs and vanilla and stir until well blended. Stir in the dried cranberries.
  2. Pour filling over crust, top with reserved crumbles, and bake for 20 to 25 minutes, or until golden and bubbly around the edges but still slightly jiggly in the center. Cool in the pan on a wire rack. Slice into squares.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Adapted from a recipe at



  1. Erika says

    Are you kidding…they look fabulous! Not gonna win a beauty pagaent, huh? Bah! I might just need to make time this weekend to squeeze in some bake time…yumm-o!

  2. laurie says

    Holy cow those look good! Everything you bake looks great to me! To heck with with dinner, let's have cranberry bars.

  3. betty r says

    I'm in agreement here, they look wonderful..and I'm sure they taste good too.
    Fantastic Jeanine, I'm sure your family is happy to be your taste testers and they request you double the recipe next time..that says everything:)

  4. Kim-Cook it Allergy Free says

    You are being way too hard on yourself! Those are absolutely gorgeous!! I want some of those right now!! Will definitely have to try this one out! 😉

Leave a Reply

Your email address will not be published. Required fields are marked *