Pumped for Pumpkin

I haven't posted anything for a while, but never fear. I have been working on some holiday essentials, trying to get them just right. And I might have watched a little more football than recommended. While the holiday season may be a great time of year regardless what foods you can and can't eat, it sure helps if you can fill your kitchen with the mouthwatering aroma of pumpkin and cinnamon. Pumpkin bars are one of my favorite things to make and partake. I think I've been making them since I was about eight-years-old, so I knew I had to find a way to make them without gluten. I took the old family recipe and started fiddling around with the flours. I think I've gotten it to the point now that not even the most discerning critic in my family will be able to tell the difference in taste or texture. In fact, I'm taking them to a family party and expect to fool everyone. I think they'll be surprised when my wife helps herself to a giant piece of pumpkin tradition.

Pumpkin Bars

Combine in a separate bowl and mix thoroughly:

1 c. rice flour

1/2 c. tapioca flour

1/4 c. soy flour

1/4 c. potato starch

2 tbls sorghum flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1/2 tsp xanthan gum

Mix separately:

4 eggs

1 2/3 cups sugar

1 c. vegetable oil

16 oz. pumpkin (doesn't have to be exact--just ballpark it)

Combine eggs, sugar, oil, and pumpkin and mix thoroughly. Slowly add flour mixture to pumpkin mixture. Mix on medium-high setting for 1 to 2 minutes. Pour batter into a cookie sheet and bake at 350 for 25 to 30 minutes.

You can frost them with any frosting you'd like once cooled, but this is the one I use.

Frosting

2 1/3 cups powdered sugar

1/4 tsp salt

1 egg

1/2 cup shortening

1 tsp vanilla

Mix and boil:

2 tbl water

1/4 c sugar

Combine sugar and water in a small pan and bring to boil (simple syrup). Combine powdered sugar, salt, egg, shortening, vanilla. Add simple syrup. Beat heartily for a few minutes until the mixture has the creamy consistency of frosting.