Gluten Free Pumpkin Brownies

Gluten Free/Refined Sugar Free Pumpkin BarsBaby step cook gluten free.  Baby step play with oddball flours.  Baby step bake gluten free.  That’s the way this last year has gone.  Like “What About Bob?”, I have slowly overcome my fear of creating original desserts with gluten free flours and natural sugar substitutes.  I have had a few failures, but I have learned a lot from them.  Cooking time seems to be key.  Gluten free desserts are not forgiving if you over-bake them.gluten free pumpkin barsAlso, if you can, combine gluten free flours in some way.  A solid garfava cake is going to make you want to hurl.  Add something like pumpkin or applesauce to increase the moisture factor.  I love adding fruit and vegetable purees to baked goods because of the wonderful texture they lend.  I am going to try adding beets to something chocolate soon.  Shhh!  Don’t tell my family.  They would freak if they knew!gf pumpkin bars

Gluten Free Pumpkin Brownies
  • 2 eggs
  • ¼ cup liquid coconut oil
  • 3 Tbsp refrigerated coconut milk
  • ½ cup pumpkin puree
  • 2 tsp vanilla
  • ¼ cup brown rice syrup
  • ½ cup coconut palm sugar
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ cup sorghum flour
  • ½ cup garfava flour
  • ¼ cup tapioca flour
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp allspice
  • ½ tsp ground cloves
  1. With a mixer, combine eggs, oil, coconut milk, pumpkin, vanilla, brown rice syrup and coconut palm sugar.
  2. In a separate bowl, whisk together remaining ingredients.
  3. Slowly add to egg mixture, mixing until smooth.
  4. Pour into a greased 8×8 pan.
  5. Bake in a preheated 400 degree oven for 8 minutes.
  6. Without removing the pan, decrease heat to 300 degrees and bake for 8-9 minutes more.
  7. Remove from oven to cool.
  8. Do not cut until completely cooled.

These brownies are being shared at What’s Cookin’ Wednesday

and Slightly Indulgent Tuesdays

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