Gluten Free Pumpkin Bar Recipe with Dairy free variation
2 cups Gluten-Free Baking Mix (Such as Rebecca Reilly’s. Made in bulk, proportions are: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)
1 1/2 cup sugar (flavored with a vanilla stick stored in it if possible)
2 tsp. baking powder
2 tsp ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg (freshly ground preferred)
1 tsp. xanthan gum (optional, I didn’t use but will reduce crumbliness)
4 eggs, beaten
1 15-oz. can pumpkin (I used organic)
1 cup canola oil (or olive oil)
Preheat oven to 350 degrees. Either use one 15*10*1 baking pan OR two 8*8 cake pans. Line with parchment or wax paper cut to fit the bottom. Spray with nonstick gluten-free cooking spray if you like.

Combine all dry ingredients in a large bowl. Then mix in the beaten eggs, pumpkin, and oil. Don’t overbeat but make sure it is all combined. Pour into your pan or pans. Don’t worry if the batter doesn’t seem to make a very tall cake- it will rise!

Bake for 30-40 minutes or until a toothpick comes out clean. They should be solid in the middle, not jiggly like creme brulee. Cool in the pan on a rack or on the stove for at least an hour and then eventually you can carefully remove it onto a wire rack. Let cool completely before frosting.

DH gobbled this up like you wouldn’t believe. Despite his obsession with cream cheese frosting, he liked the cake/bar part too.