Prep Time: 20 minutesNumber of Servings: 12 cookie barsRecipe Source: From You Still Won’t Believe It’s Gluten-Free by Roben Ryberg ($18.99, Da Capo/Lifelong Books, 2013) Ingredients: 1⁄4 c butter 3⁄4 c brown rice flour 3⁄4 c sugar 2 eggs 1⁄4 tsp baking soda 1⁄4 tsp salt 1⁄2 tsp xanthan gum 1 tsp vanilla 1⁄2 c chopped macadamia nuts 1⁄2 c white chocolate chips Directions: Preheat oven to 350°. Mix flour and butter until well combined. Add remaining ingredients, except nuts and chips. Beat batter until well combined and thickened. This will help prevent chips or nuts from sinking. Fold in nuts and chips. Pour into 9-inch square baking pan. Bake 15 to 25 minutes, until edges begin to pull away, and bars test clean with a toothpick. Cut into 12 large bars.