Dairy-Free, Gluten-Free Pumpkin Bars

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 161 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

Step 3

Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.

Step 4

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.