Gluten-Free Pumpkin Square Recipe

celiac pumpkin

Courtesy CCA PEI Chapter celiac pumpkin

Ingredients:

  • 2 eggs, beaten 2 cups pure pumpkin (not pie filling)
  • 1 1/3 cups sugar 1 cup applesauce
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger or nutmeg Chocolate or cream cheese icing

Directions:

  1. Preheat oven to 350 degrees.
  2. Take out an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9 by 13-inch pan) and set aside.
  3. Beat together the eggs, pumpkin, sugar and applesauce until well blended.
  4. Add the flour, baking powder, baking soda, salt, cinnamon, and the ginger / nutmeg. Mix until smooth, then spread the batter in your pan.
  5. Bake for 25 to 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool.
  6. Apply icing, enjoy!

Lemon Squares

Submitted by Irene Thompson

TOP

  • 1 cup of sugar
  • 1 cup of cold water
  • 1 tablespoon of corn starch
  • Heat in a double boiler till clear
  • The juice of 1 lemon
  • ½ cup of butter or margarine
  • 1 egg, beaten
  • Add some of the above mixture to even the temperature.
  • Add to the above mixture.
  • Blend and stir until thickened

BOTTOM

  • ¼ cup butter or margarine
  •  1 cup of brown sugar
  • 1cup gluten free flour
  • mix ½ teaspoon baking powder
  • 1 cup coconut
  • 10 G F plain rice crackers crushed[small ones]

METHOD

  • Put ½ crumbs in the bottom of 8×8 buttered pan add top mixture. Then add remaining crumbs.
  • Bake at 350 for 25 to 30 min.

 Gluten Free Flour Mixture used

  • 2 cups rice flour brown/white
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch