Name: Dairy-Free, Gluten-Free Pumpkin Bars recipe
Ingredients: 1 cup rice flour;¾ cup soy flour;¼ cup tapioca starch;2 teaspoons ground cinnamon;1 teaspoon baking soda;1 teaspoon baking powder;¾ teaspoon ground nutmeg;½ teaspoon ground ginger;½ cup dairy-free margarine, softened;2 cups packed brown sugar;3 eggs, beaten;1 (15 ounce) can pumpkin puree;2 teaspoons vanilla extract

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Ingredients

1 cup rice flour ¾ cup soy flour ¼ cup tapioca starch 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon ground nutmeg ½ teaspoon ground ginger ½ cup dairy-free margarine, softened 2 cups packed brown sugar 3 eggs, beaten 1 (15 ounce) can pumpkin puree 2 teaspoons vanilla extract

Nutrition Info

160.7 calories carbohydrate: 27.2 g cholesterol: 23.3 mg fat: 5.1 g fiber: 1.1 g protein: 2.4 g saturatedFat: 1 g servingSize: - sodium: 173.7 mg sugar: 18.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next, add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter, pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Recipe Yield

1 13x9-inch pan

Recipe Note

So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.

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