Fody's Gluten-Free PB & J Bars


Prep Time: 10 minutes

Baking Time: 45 minutes

Makes 40 servings

Description of Fody's Gluten-Free PB & J Bars


Did someone say PB& J, as in peanut butter and jelly? In bar form? AND this dessert is Low FODMAP? Yes! As long as you pay attention to our serving sizes. For the many of you wondering if peanut butter is gluten-free – both peanuts and peanut butter are naturally gluten-free (and many store-bought brands are as well!). For this recipe, I do recommend a creamy no-stir style peanut butter; these usually contain additional oil, which is not a FODMAP issue. Natural peanut butter will alter the flavor and texture of this Low FODMAP dessert greatly, and not for the better. When shopping for strawberry jam or jelly, choose one that is sweetened with sugar and does not contain high fructose corn syrup.

Fody's Gluten-Free PB & J Bars Ingredients:

  • 2 3/4 cups (399 g) Low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour, plus extra
    2 teaspoons salt
  • 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/2 pound (226 g; 2 sticks) unsalted butter, at room temperature, cut into pieces
  • 1 ¼ cups (248 g) sugar
  • ¼ cup (54 g) firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 cups (512 g) creamy no-stir style peanut butter
  • 1 1/2 cups (480 g) Low FODMAP strawberry jam
  • 1/2 cup (73 g) salted peanuts, coarsely chopped

        Directions for Fody's Gluten-Free PB & J Bars

        Preheat the oven to 350°F (180°C). Coat a 9 by 13-inch (23 cm by 33 cm) cake pan with nonstick spray, then line with parchment paper overhanging two sides. Coat the parchment paper with nonstick spray and lightly flour.

        Whisk together the 2 ¾ cups gluten-free flour, salt and baking powder in a small bowl to aerate and combine.

        Cream the butter and sugar on medium speed with electric mixer until very light and creamy about 2 to 3 minutes. Beat in vanilla, then eggs and peanut butter and continue beating until mixture is well blended.

        Beat in flour mixture on low speed, just until combined. Spread about two-thirds of the dough into the prepared cake pan, creating an even layer. Spread the jam evenly over the dough. Drop small bits of the remaining dough evenly over the jam. Sprinkle with chopped peanuts and bake for about 45 minutes or until golden brown. A toothpick inserted in the center will come out with a few crumbs clinging. Cool on a rack completely before cutting into 40 bars. Your gluten-free PB&J bars are ready to serve or store in single layers, separated by parchment, at room temperature in an airtight container for up to 4 days.

        About the Chef


        Dédé Wilson

        Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
        Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

        This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.