My kids really liked these. We did serve them to our company. My husband said they were very good and he doesn't have to eat gluten free. They are a little sweet for my taste as I don't eat a lot of sugar. If I was making it just for myself I would use agave nectar in place of the sugar and cut back on some of the fat by using applesauce in the bars and just not frost them. If you cut the frosting recipe in half and frost with a thin layer it would also cut back on the sweetness factor.
Gluten Free Pumpkin Bars
Grease (crisco) and flour ( with corn flour) a jelly roll pan. ... Read More Preheat oven to 325 degrees.
Mix together the following: 4 eggs 1 and 2/3 cups sugar 1 cup oil 2 cups canned pumpkin (plain) 2 cups gluten free flour mix (see below for my mix) 2 TBS Baking Powder 2 tsp xanthan gum 2 tsp cinnamon 1 tsp baking soda 1 tsp salt 1/3 chopped pecans 2 tsp vanilla 1/8 tsp nutmeg 1/8 tsp cloves 1/8 tsp allspice 1/8 tsp ginger
Pour batter into jelly roll pan and bake at 325 degrees for 25-30 minutes until done. Remove from oven and cool in the pan.
Gluten Free Flour Mix that I used for these bars: 1/2 cup brown rice flour (can use white rice flour also) 1/2 cup potato starch 1/2 cup corn starch 1/4 cup tapioca starch 1/4 cup corn flour (masa harina) I personally like to use brown rice flour because it is whole grain. I grind my own with a grain mill so I can use it fresh before it goes rancid.
Cream Cheese Frosting: (Don't frost until bars are completely cooled. If you freeze the bars before frosting them you won't get crumbs in your icing and it is much easier to frost.) Cream together: 8 ounces of cream cheese (softened) 1 stick unsalted butter (softened) 2 tsp vanilla 4 cups powdered sugar
Bars must be refrigerated after being frosted (butter & cream cheese). These hold up to freezing well. If I cut them up and freeze them for a few minutes I can put them in a big tupperware type container with wax paper between the layers. These also defrost fairly quickly, so you can make a batch and use them one or two at a time.
If you're allergic to corn you could increase the rice flour to 1 cup and use 1/2 cup tapioca starch and 1/2 cup potato starch). I have just found that if I can stretch my other gluten free flours with corn starch and corn flour (masa harina) that it makes gluten free baking more economical. I also like the way this mix acts in baking cakes, cookies, and bars.
Gluten Free Pumpkin Bars
Grease (crisco) and flour ( with corn flour) a jelly roll pan. ... Read More
Preheat oven to 325 degrees.
Mix together the following:
4 eggs
1 and 2/3 cups sugar
1 cup oil
2 cups canned pumpkin (plain)
2 cups gluten free flour mix (see below for my mix)
2 TBS Baking Powder
2 tsp xanthan gum
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/3 chopped pecans
2 tsp vanilla
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1/8 tsp ginger
Pour batter into jelly roll pan and bake at 325 degrees for 25-30 minutes until done. Remove from oven and cool in the pan.
Gluten Free Flour Mix that I used for these bars:
1/2 cup brown rice flour (can use white rice flour also)
1/2 cup potato starch
1/2 cup corn starch
1/4 cup tapioca starch
1/4 cup corn flour (masa harina)
I personally like to use brown rice flour because it is whole grain. I grind my own with a grain mill so I can use it fresh before it goes rancid.
Cream Cheese Frosting:
(Don't frost until bars are completely cooled. If you freeze the bars before frosting them you won't get crumbs in your icing and it is much easier to frost.)
Cream together:
8 ounces of cream cheese (softened)
1 stick unsalted butter (softened)
2 tsp vanilla
4 cups powdered sugar
Bars must be refrigerated after being frosted (butter & cream cheese). These hold up to freezing well. If I cut them up and freeze them for a few minutes I can put them in a big tupperware type container with wax paper between the layers. These also defrost fairly quickly, so you can make a batch and use them one or two at a time.
If you're allergic to corn you could increase the rice flour to 1 cup and use 1/2 cup tapioca starch and 1/2 cup potato starch). I have just found that if I can stretch my other gluten free flours with corn starch and corn flour (masa harina) that it makes gluten free baking more economical. I also like the way this mix acts in baking cakes, cookies, and bars.