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Dairy-Free, Gluten-Free Pumpkin Bars

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"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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Ingredients

45 m servings 161 cals
Original recipe yields 24 servings (1 13x9-inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts


Per Serving: 161 calories; 5.1 g fat; 27.2 g carbohydrates; 2.4 g protein; 23 mg cholesterol; 174 mg sodium. Full nutrition

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