This was my first gluten free but tastes like it has gluten recipe, and it turned out absolutely delicious! I have been holding off on buying a billion different types of flour to see if being gluten-free actually helps my pain. Last Saturday I got a knock on my door...one of my friends dropped off all sorts of great GF stuff! Including a flour mixture that made this dessert sooo good! Thanks Jen! I took some to friends and family, and everyone raved about them. They are going on my make all the time list! Yummy!
2 large eggs 1/3 cup vegetable oil 1 cup light brown sugar, packed 1 cup pumpkin puree 2 teaspoons vanilla extract 1 3/4 cupsgluten-free flour mix*
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon xanthan or guar gum 1 teaspoon cinnamon 1/2 teaspoon Pumpkin Pie Spice
Preheat the oven to 350 degrees F.
Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the flour mixture, baking powder, baking soda, salt, xanthan gum and spices; and beat just until the batter is smooth.
Dump the batter into a greased 9x13 baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.