In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Gluten-Free Bar Ingredients:
¾ cup sugar
½ cup pumpkin
½ cup oil
1/6 cup water
½ teaspoon salt
1 cup flour (I used ¾ cup Bobs Red Mill mix + ¼ cup tapioca flour)
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon each: ground cloves, nutmeg, cinnamon
Gluten-Free Bar Directions:
Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool.
Gluten-Free Frosting Ingredients:
¼ cup butter
½ cup brown sugar
2 tablespoon milk
½ pound powdered sugar
Gluten-Free Frosting Directions:
Melt butter, add brown sugar and milk. Heat to boiling and cook 1 minute. Remove from burner and add powdered sugar, stirring until good frosting consistency. Spread onto bars.
Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm. I actually added the powdered sugar a little at a time so I wouldnt add too much and dry out the frosting. I hope you enjoy this recipe. Happy fall!