Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Paula Dean's Pumpkin Bars


wowzer

Recommended Posts

wowzer Community Regular

This is what I did to make them:

4 eggs

1 2/3 cup sugar

1 cup oil

2 cups flour (I used white rice, brown rice and tapioca)

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 15 ounce can pumpkin

Mix flour, baking powder, cinnamon, salt, baking powder in a bowl. In another bowl mix the eggs until they are fluffy, add sugar, oil, and pumpkin. Mix well. Add dry ingredients and blend until smooth. Bake in an ungreased 9" x 13" nonstick pan and bake for about 30 minutes. I used a greased glass pan and had to bake them a little longer. Cool and frost. I used this cream cheese frosting recipe:

2 8 ounce packages of cream cheese softened

1 stick of butter softened

2 tablespoons half and half

2 cups confectioners sugar

Blend butter and cream cheese. Add sugar and half and half. Mix until fluffy and frost.

Enjoy!!

P. S. Sorry I took so long posting the recipe.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Chrissyb Enthusiast

I think I can find a dairy sub for the cream cheese do you know what I can use for the half and half?

wowzer Community Regular
I think I can find a dairy sub for the cream cheese do you know what I can use for the half and half?

You could probably just not use it. If it needs thinning out your could add a little water or what ever you use as a milk substitue. If you can use Coffeemate, you could use that mixed with water.

Chrissyb Enthusiast

Thank you wowzer. I have a can of pumpkine left so I just might have my hubby run to the health food store for the cream cheese sub on his lunch tomorrow since I don't drive. These bars sound so yummy and they would go great with the soynog I have left.

lizard00 Enthusiast

Two words:

chocolate chips

YUM! :P

I love pumpkin bars!

  • 1 year later...
StacyA Enthusiast

This is what I did to make them:

4 eggs

1 2/3 cup sugar

1 cup oil

2 cups flour (I used white rice, brown rice and tapioca)

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 15 ounce can pumpkin

Mix flour, baking powder, cinnamon, salt, baking powder in a bowl. In another bowl mix the eggs until they are fluffy, add sugar, oil, and pumpkin. Mix well. Add dry ingredients and blend until smooth. Bake in an ungreased 9" x 13" nonstick pan and bake for about 30 minutes. I used a greased glass pan and had to bake them a little longer. Cool and frost. I used this cream cheese frosting recipe:

2 8 ounce packages of cream cheese softened

1 stick of butter softened

2 tablespoons half and half

2 cups confectioners sugar

Blend butter and cream cheese. Add sugar and half and half. Mix until fluffy and frost.

Enjoy!!

P. S. Sorry I took so long posting the recipe.

I did a search and found this recipe - THANKS! It was excellent! I assumed the second 'baking powder' was really supposed to be 'baking soda'. And I didn't have any half and half but I did have some plain yogurt. I may have used a pan that was too small - because it turned out like cake rather than like bars - but they were still moist and yummy.

I was diagnosed 5 months ago, and I've been avoiding baking since then. I finally decided I would try it, and this was my first gluten-free baked good. Wow! It didn't taste any different, and it froze well - so I packaged up some individual portions for myself in the freezer.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,775
    • Most Online (within 30 mins)
      7,748

    ShellyEv
    Newest Member
    ShellyEv
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • RMJ
      Soap, water and scrubbing won’t “kill” gluten, but it will physically remove it if done well if you also add a thorough rinse step.
    • Jack Common
    • trents
      Eating out at restaurants is the single most risky environment for cross contamination.  Shared oven racks should be thoroughly cleaned after being used for cooking/baking of gluten containing foods. Better yet, purchase a second set of racks that are used only for one or the other.
    • Brandy969
      This is an expanding question on this topic, I’m not sure where to put it…. I get mixed answers on this but sense I’m Coeliac and my husband isn’t we do still use the same kitchen and cooking utensils-for the most part. I was told by dietitians and GI dr that only soap and water will “kill” the gluten. I am still so confused about this topic, even after being gluten-free for 3 years. I’m sure I’ve accidentally gotten cross contamination, but haven’t knowingly put anything with gluten in my mouth! I probably get more contamination from eating out than in our “shared kitchen”. I make all my bread in a gluten-free bread machine, and he generally uses a toaster oven to heat up gluten containing items. I bake both regular and gluten-free items in our oven, (Not at the same time). I’m constantly wiping down counters and cabinets with soap and water. I keep gluten-free items in a separate cabinet. I don’t seem to be super sensitive to gluten. I was confirmed by blood and on colonoscopy about 15 years ago, but continued eating Gluten not really knowing the damage I was doing to my body.  Can anything besides soap and water “kill” gluten? How hot would an oven have to be before killing it? So any kind of soap and any temp of water omit the gluten? That makes no sense to me if a 500 degree pizza oven won’t kill it. How can a dab of soap and lukewarm water do what heat can’t do?   thank you for putting this where it needs to be if this is the wrong spot!  sincerely needing advice, Brandy J  
    • trents
      I would say the tTG-IGA would be sufficient.
×
×
  • Create New...