21948 Easy Gluten-Free Pumpkin Coffee-Cake or Squares (Gluten-Free) - Celiac.com
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Easy Gluten-Free Pumpkin Coffee-Cake or Squares (Gluten-Free)

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Incredibly easy to make, and very kid-friendly, this pumpkin dessert can be spiced up or on the plain side, depending on your taste preference.  Kids really love them – they taste like pumpkin pie, but are extremely light cake-like. Mix everything together in one bowl and let the kids help. Then just pour into prepared pan.

Cake or Bars:
1/2 cup walnut oil or canola oil
1/2 c. dark agave syrup or honey
2 eggs (or equivalent egg substitute)
1 tsp. pure vanilla
1 cup cooked mashed pumpkin – if you use canned, make sure it’s not “pumpkin pie filling”, which already has the liquid added)

1 cup all purpose gluten-free flour mix* (see below)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon, ½ tsp. nutmeg, ½ tsp. ginger, ¼. tsp. allspice
½ tsp. sea salt

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Crumble Topping:
¼ c. gluten-free flour mix*
1 ½ tbsp. fructose granules (or natural cane sugar)
¼ tsp. cinnamon
1 ½ tbsp. Earth Balance gf/df margarine
1/3 c. chopped nuts (walnuts or pecans)

Whisk all liquid cake ingredients together lightly until incorporated, then add the dry ingredients and combine, but do not over-mix. (This recipe does not need any xanthan or guar gum added.  The pumpkin itself has the necessary property to hold everything together nicely.)  Pour into a greased and floured 13 x 9 cake pan for squares, or a prepared large pie plate.  Shake baking pan or pie plate very gently to even out batter.  Sprinkle with chopped nuts alone, or combine crumble topping ingredients and sprinkle over cake batter if desired.

Bake at 350 degrees for 20-25 minutes or until top is very lightly browned and a toothpick comes out clean.  Like all baked goods, it will start to smell done when it is close to being done.  Careful not to over bake – this is best when it is warm and fresh from the oven, but it keeps well in a Tupperware container.

My preferred gluten-free flour blend is:  2 parts brown rice flour, 1 part sorghum flour, 1 part tapioca starch, and 1/2 part potato starch.  This is an all-purpose blend that works well in any gluten-free recipe.

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1 Response:

 
saffron
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
08 Dec 2009 7:33:07 AM PDT
This sounds like a delicious gluten-free dessert option, however I would steer clear of qualifying it as low GI. As someone who has hypoglycemia and gluten intolerance I know tapioca and rice have the highest GI's of any flours, and potato is not much better. Gluten-free recipes using almond or garbanzo flour are best. Garbanzo flour is best used in small quantities in banked goods because it turns mealy (ie. in peanut butter cookies, where PB is the bulk of the base).




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Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal. Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete. Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!

Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work. While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered. There are some exceptions, but those are not common.

Exactly what are your allergy symptoms? Were they IgG or IgE? Allergy testing as a whole is not super accurate -- especially the IgG. Were you on any H1 or H2 antihistamines for the last five days when you were tested? As far as celiac testing, four days without consuming gluten probably would not impact testing.

I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way.

So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.