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

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By 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

    Celiac.com Sponsor (A12):
    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!


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest jen

    Made these as part of Thanksgiving dessert-they were excellent!!! I am making them again today..

    Link to comment
    Share on other sites
    Guest maysa

    It is what i need and more.

    Link to comment
    Share on other sites
    Guest Lynn Clarke

    Guest Lynn Clarke

    Posted

    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.

    Link to comment
    Share on other sites
    Guest Kristie

    Guest Kristie

    Posted

    These were awesome! I made these for my husband's family and they were a huge hit.

    Link to comment
    Share on other sites
    Guest Debbie

    Guest Debbie

    Posted

    I actually double the recipe and add the non dairy chocolate chips to them (and do not do the frosting) and they are fabulous!!

    Link to comment
    Share on other sites
    Guest Gourmet Candles

    Guest Gourmet Candles

    Posted

    Oh my I am glad I found your site. Will be making these soon for the upcoming fall holidays.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    Preheat oven to 350 degrees
    Mix:
    1 egg, beaten
    ¼ cup canola oil
    1 4-oz jar strained baby fruit or 1 mashed banana
    1 teaspoon gluten-free vanilla
    In another bowl, mix:
    1 cup instant baby brown rice cereal (Beechnut or Earths Best, not Gerber)
    ¼ cup quinoa flour - (best bet, but OK with amaranth, garbanzo, or potato starch flour)
    ¼ cup brown sugar
    1 teaspoon gluten-free baking powder
    ½ teaspoon salt
    Combine, then add:
    EITHER ¾ teaspoon cinnamon and ¼ cup white raisins OR ¼ cup chocolate chips (Tops Decadent has no dairy) and ¼ cup chopped macadamia nuts.
    The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard. Roll dough into sm...
    Scott Adams
    Preheat oven to 350.
    In a bowl mix:
    2 ¼ cups tapioca flour
    1 tsp. salt
    1/3 cup sugar
    ½ tsp. xanthan gum (omit for pie crust)
    In a blender or food processor mix:
    1 cup Filberts/Macadamias
    ¼ cup water
    ½ cup canola oil
    1 tsp. vanilla
    Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 ½ dozen cookies.
    This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.
    ...
    Scott Adams
    1 cup each honey and brown sugar
    ¾ cup shortening (Butter Flavored Crisco)
    3 eggs at room temperature
    2 tablespoons xanthan gum
    3 teaspoons baking powder
    1 teaspoon baking soda
    4 cups Ener-G Gourmet mix
    2 teaspoons cinnamon
    1 teaspoons salt
    1 cup candied fruits, nuts or chocolate chips
    Heat together in saucepan honey, brown sugar, and shortening. DO NOT BOIL. Cool. Beat in eggs and beat thoroughly. Combine with dry ingredients which have been sifted together. Dough will be soft. Either roll and cut with cookie cutter or drop by spoonfuls. Bake at 325º 10-15 minutes, or until golden brown.
    Scott Adams
    This recipe comes to us from Jay Perlman.
    Yield: 12 cookies.
    Ingredients:
    l egg
    1/3 cup sugar
    2 tablespoons corn oil
    2 tablespoons water
    ¼ cup cornstarch
    Directions:
    Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.
    Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide ...

  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Daughter waiting for appointment

      I had what was termed "lesions," and normally ulcers are in the stomach, rather than the small intestines. I'm not sure why they would want you to have her continue to eat gluten, since she had a positive blood test, but as her doctor said, if she is uncomfortable and having symptoms why not have her go gluten-free at this point? If her symptoms improve,...
    2. Scott Adams
      - Scott Adams replied to cristiana's topic in Gluten-Free Recipes & Cooking Tips
      3

      Christmas Cake

      In the USA we also do a fruit cake that probably has UK origins, and my grandmother's always had lots of rum in it. I just found these:
    3. Scott Adams
      - Scott Adams replied to Goldenmom61's topic in DFW/Central Texas Celiacs's Events
      1

      Active or close down?

      Since the originator of the group no is no longer active here, I put you in charge...perhaps you can revive it?
    4. Bdg12
      - Bdg12 replied to scanlanmd's topic in Sports and Fitness
      5

      Rigorous exercise + inflammation/fatigue?

      Scanlan, any luck with the b1 vitamins or anything else ? New celiac of 10 months and anytime I push myself i over exert myself with weights I’m exhausted for several days afterwards. Had a blood test done too and everything was normal. Thanks !
    5. jjiillee
      - jjiillee replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Daughter waiting for appointment

      My daughter had her endoscopy today. The Dr said it looked normal but she has two small ulcers. The Dr took 16 biopsies, ahold have the results in a few days. She told her to keep eating gluten until we get the biopsy results unless it’s bothering her stomach too much. has anyone else had ulcers with celiac?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,511
    • Most Online (within 30 mins)
      7,748
    GiasMimi
    Newest Member
    GiasMimi
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Art Maltman
      4
      My 5 months of Struggle

      By Art Maltman
      Started

    • JA917
      13
      A year and a half of test confusion...

      By JA917
      Started

    • Dana Gilcrease
      5
      Gluten-Free Foods

      By Dana Gilcrease
      Started

    • marion wheaton
      6
      Osteoporosis

      By marion wheaton
      Started

    • Jula
      6
      Preliminary diagnoses via blood test in 2009; Is biopsy confirmation worth the contamination required?

      By Jula
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...