Jump to content
  • 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

Pumpkin Whoopie Pies


Guhlia

Recommended Posts

Guhlia Rising Star

This recipe is adapted from a recipe found on allrecipes.com by Deb Stuber.

Makes 24 whoopie pies.

INGREDIENTS

* 1 cup shortening

* 2 cups packed brown sugar

* 2 eggs

* 1 teaspoon vanilla extract

* 3 1/2 cups gluten-free flour mix + 3 teaspoons xantham gum

* 1 1/2 teaspoons baking powder

* 1 1/2 teaspoons baking soda

* 1 teaspoon salt

* 1 teaspoon ground cinnamon

* 1 teaspoon ground ginger

* 1 1/2 cups canned cooked pumpkin

* FILLING:

* 1/4 cup gluten-free flour mix

* Dash salt

* 3/4 cup milk

* 1 cup shortening

* 2 cups confectioners' sugar

* 2 teaspoons vanilla extract

DIRECTIONS

1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.

2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; mold into whoopie pie shape and flatten slightly with greased hands. Bake at 400 degrees F for 10-11 minutes. Remove to wire racks to cool.

3. For filling, combine the flour and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened. Cover and refrigerate until completely cooled.

4. In a mixing bowl, cream shortening, confectioners' sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Slice cookies in half. Spread on the bottom of half of the cookie halves; top with remaining cookie halves. Store in the refrigerator.

***I used the following gluten free flour mixture: 3 parts white rice flour, 2 parts potato starch flour, 1 part tapioca starch***


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



blueeyedmanda Community Regular

sounds good, another funny thing....my coworker and I were just talking about Whoopie Pies 15 minutes ago, she wanted to make gluten free Whoopie pies....between this and the Kaboom cereal dream, I think we are on the same wavelength at the moment.

Guhlia Rising Star
sounds good, another funny thing....my coworker and I were just talking about Whoopie Pies 15 minutes ago, she wanted to make gluten free Whoopie pies....between this and the Kaboom cereal dream, I think we are on the same wavelength at the moment.

:) Sad that a silly cereal could actually throw a Celiac into odd dreams, huh? Hope you at least had a good time down there in Florida. ;) If I knew what it tasted like I would order a case from Amazon, but sadly I've never tried the cereal so I don't want to risk it.

Viola 1 Rookie

Angie ... I've past this thread a couple of times, and I'm sorry ... I just can't resist.

The word Whoopie .. Have you ever seen the TV show the "Newlywed Game"? Whoopie was constantly used for .... well, you know :lol: Well, the word Sex wasn't used when that show first started. At least not on public television. :lol:

That recipe really does sound good, but in this house I would have to rename it :lol:

blueeyedmanda Community Regular
Angie ... I've past this thread a couple of times, and I'm sorry ... I just can't resist.

The word Whoopie .. Have you ever seen the TV show the "Newlywed Game"? Whoopie was constantly used for .... well, you know :lol: Well, the word Sex wasn't used when that show first started. At least not on public television. :lol:

That recipe really does sound good, but in this house I would have to rename it :lol:

I love that show! Whoopie is the one word you always think of when you hear Newlywed game. Half the questions deal with how many times they have whoopie, where they have whoopie...etc. The answers are so funny too.

Guest jokamo

Those whoopie pies sound fantastic, but I am trying to lose a bunch of weight. Is there a sustitution for all the shortening that is in these pies? Any ideas? :)

Jodi

lorka150 Collaborator

is a whoopie pie like a jos louis?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Guhlia Rising Star

A whoopie pie is two soft cake-like cookies with a frosting cream in the center. Kind of like a big, soft Oreo, except this recipe is pumpkin flavor rather than the traditional chocolate. They're very tasty.

You know guys, I've actually never seen the Newleywed Game. Please tell me that makes me too young rather than too old.

Jokamo, I'm not sure what you would use to replace the shortening. For the filling you could probably just make a light cream cheese frosting instead of the filling recipe given. That would reduce the caloric content a little bit if you used light cream cheese.

Felidae Enthusiast
A whoopie pie is two soft cake-like cookies with a frosting cream in the center. Kind of like a big, soft Oreo, except this recipe is pumpkin flavor rather than the traditional chocolate. They're very tasty.

You know guys, I've actually never seen the Newleywed Game. Please tell me that makes me too young rather than too old.

Jokamo, I'm not sure what you would use to replace the shortening. For the filling you could probably just make a light cream cheese frosting instead of the filling recipe given. That would reduce the caloric content a little bit if you used light cream cheese.

Thanks for the explanation. I've never heard of whoopie pies but they sure sound good now.

Slackermommy Rookie

My Mom makes the traditional chocolate ones, we called them "black moons". I am so excited to find this one, I can't wait to try it.

Have you ever tried to make the chocolate ones?

Thanks for posting this!

Viola 1 Rookie
You know guys, I've actually never seen the Newleywed Game. Please tell me that makes me too young rather than too old.

:lol::lol: Yup, you're just too young! You could catch some re-runs though if you have the game chanel on cable or satilite :lol:

Guhlia Rising Star

I'm planning on trying to make the traditional chocolate ones at some point. I just haven't had time to do a whole lot of experimenting lately. I'm kind of falling into some food ruts (cravings). I don't have a recipe yet that I'm pleased with, that's why I went ahead and converted the pumpkin ones.

Search around on allrecipes.com and just use my flour mix instead of the all purpose flour. Don't forget to add xantham gum. I haven't had a single recipe fail using that flour mix. I generally add 1 teaspoon xantham gum per cup of flour mixture. If you decide to experiment doing this and it turns out well, let us know.

Guhlia Rising Star
:lol::lol: Yup, you're just too young! You could catch some re-runs though if you have the game chanel on cable or satilite :lol:

Whew... Well, that's a relief. I'm getting to that point in my life where I'm starting to question how young I actually am anymore. Funny thing though, most of my friends are in their early 20's. Ha. My husband told me I was turning 30 this year!!! Thank God he's horrible with math and dates and I'm only turning 29. Still, it was quite the surpise hearing that.

jayhawkmom Enthusiast

Oh YUM!!!!!

Ya know, the Dean boys just did a show on the Food Network recently, (Road Tasted) where they visited a lady who made Whoopie Pies. I've been dying for one... and I'm going to have to make this recipe!!! =)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748

    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.