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  • Scott Adams
    Scott Adams

    Frosted Pumpkin Bars (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mary Burgdorff.

    Gluten-Free Bar Ingredients:
    ¾ cup sugar
    1 egg
    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!


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    I made these for a cookie swap and they are wonderful. I could eat the whole dish of them. Plan to make more. I baked them at 350F since she didn't have a temperature for baking on them and they only took about 15-20 minutes. After you frost them, let them sit to harden up so you can dish them out without them falling apart.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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