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

By wowzer
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

wowzer Community Regular
wowzer
Posted

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
Chrissyb
Posted

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
wowzer
Posted
  • Author
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
Chrissyb
Posted

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
lizard00
Posted

Two words:

chocolate chips

YUM! :P

I love pumpkin bars!

  • 1 year later...
StacyA Enthusiast
StacyA
Posted

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.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,774
    • Most Online (within 30 mins)
      7,748
    Esther Moss
    Newest Member
    Esther Moss
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Confused about test results.

      By trents · Posted

      None of your test results suggest celiac disease but your symptoms suggest either celiac or NCGS.  There is another test mode for celiac disease that might be pursued and that is an endoscopy with biopsy of the small bowel lining to check for the damage caused by celiac disease inflammation. This is the gold standard test for celiac disease and is usually done even when blood antibody test scores are positive. However, you might not find a physician willing to do the procedure in the absence of negative celiac antibody test scores. The absence of any positive celiac antibody test scores suggests that damage is not occurring to the lining of the small bowel. The endoscopy/biopsy would involve a referral to a GI doc. One question about your rash. Are there pustules in the bumps? This is characteristic of the rash associated with celiac disease known as dermatitis herpetiformis. My suggestion for you at this point would be to trial the gluten free diet for three months and see if your symptoms improve. If so, you likely have NCGS. If not, then you need to look in a different direction for answers to your health issues. If you do go on a gluten free diet, realize that you would need to go back on gluten for several weeks if you ever want to get tested for celiac disease again. Current guidelines for the "gluten challenge" recommend the daily consumption of at least 10g of gluten (the amount in about 4-6 slices of wheat bread) for at least two weeks prior to testing. But I would certainly give it more than two weeks to be certain of valid testing. I would also talk to your physician about your high immunoglobulin A Qn score. It may mean nothing but it can also be an indicator of some potentially serious health issues. You should google it. Here is a primer for getting off to a good start with eating gluten free:  
    • Nikki03
      Confused about test results.

      By Nikki03 · Posted

    • Nikki03
      Confused about test results.

      By Nikki03 · Posted

      This is what the exact results say…  Immunoglobulin A Qn -high 419 off chart  Deamidated Gliadin ABS, iga -2 T-transglutaminase (ttg) igg- 5  T- transglutaminase (ttg) iga -2  I was still consuming gluten when this test was done with tons of symptoms such as sick to stomach and throwing up daily no matter what I eat, random rashes and itching, painful joints, no energy and fatigue, gas, constapation, bloating, just overall unwell.  
    • MichelleGrant
      Months of diarrhea - Testing question

      By MichelleGrant · Posted

      I received my blood test results for celiac serology (attached file). Results were negative. Only thing not great is CRP at 5mg/L (indicating inflammation), High ferritin at 165 (also indicating inflammation). My doctor said to keep following a strict gluten-free diet and that my tolerance to gluten seems to have gotten worse, and created inflammation with all the diarrhea/ stomach issues. She said to also stay away from my other triggers which are alcohol, soy, legumes and some vegetables (eg. cabbage / cauliflower / brussel sprouts). I generally follow a low fodmap diet. The gluten-free diet is going well - things are returning to normal.
    • fritz2
      Question

      By fritz2 · Posted

      So what relieves the joint pain?
×
×
  • Create New...