Courtesy of "The Ultimate Gluten-Free Cookie Book " by Roben Ryberg. Permission of Da Capo Press.
1/3 cup oil
1 tablespoon butter
1/2 cup brown sugar
1 cup sorghum flour
1/2 cup chopped pecans or other nuts
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1 teaspoon vanilla extract
2 ounces semisweet or milk chocolate, melted (for topping)
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
In a medium-size bowl, combine the oil, butter, and sugar. Beat well. Add the sorghum flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well.
Continue beating until the dough comes together; it will be a heavy batter.
Spread the dough evenly in the prepared pan. Bake for 20 minutes, until a toothpick tests cleanly and the edges begin to brown (and pull away from the sides of the pan).
Let cool. Cut into 18 bars. Drizzle melted chocolate over the top of the bars, if desired.