• The best way is to use a stand mixer. I am using a Kitchen aid mixer with a paddle attachment to make it easy for me. You can, of course, make dough with your hands, if you prefer this method.
• Combine all ingredients together.

  It will take about 10-15 minutes to create dough from all your ingredients. If your dough is too crumbly, you can add 1 tbsp of butter, which will help, or to add 1 tbsp of GF flour.

  It does happen due to thirsty flours. Some need more moisture than others. It is not a bad measurement. You need to be careful not to add too much!
• Once you have your dough finished, separate it into one bigger half than the other. Wrap in foil and store in a freezer to cool down.

Cheese part

• While your dough is in the freezer, get cheese filling ready.
• You can use your stand mixer or handheld mixer. Even a fork or whisk will work. Put all ingredients together and mix well. I do use unsweetened vanilla pudding. If you do not have pudding on hand, use corn starch as a substitute. (Pudding -> is actually cornstarch.) If you are using corn starch, add 1tsp of vanilla to bring the flavor.

Assemble your bars

• You can grease your pan with butter. However, I prefer parchment paper as that method is less messy. Cut your parchment paper to fit your pan, fold corners, and cut excess paper. I am using a 9×9 inch ceramic pan, but pyrex will work as well. 9x13inch is good as well.
• Take the bigger half of your dough from the freezer. It should be nice and cold, making it easier to grade into your baking pan. Grade all of this dough and spread it on the bottom. There is no need to flatten it out. Just spread evenly. That is all.
• Pour ricotta cheese over the grated layer and again spread evenly on the bottom.
• On a separate plate or cutting board, grate the other half of the dough and sprinkle over the ricotta cheese.
• Bake the Gluten-Free Grated Crumb Bars in a preheated oven at 375 degrees F for about 40 minutes or until the crumb topping is a light brown.