Ingredients
- 1 cup rice flour
- ¾ cup soy flour
- ¼ cup tapioca starch
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup dairy-free margarine, softened
- 2 cups packed brown sugar
- 3 eggs, beaten
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons vanilla extract
Why This Dish Is So Satisfying
Practical Cooking Tips
- Make sure to measure gluten-free flour carefully to avoid dry or dense treats.
- Let the batter rest for a few minutes before baking to help the ingredients combine well.
Directions
Lightly heat your oven to 350°F (175°C) and lightly grease a 13x9-inch baking dish. In a bowl, mix together the rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger until everything is well combined. In a separate large bowl, use an electric mixer to beat the margarine until it’s nice and creamy. Slowly add the brown sugar and keep beating until the mixture lightens up a bit. Next, add the eggs one at a time, making sure each one is fully mixed in before adding the next. When you add the third egg, also stir in the pumpkin and vanilla. Gradually add the dry ingredients to the wet mixture, stirring until just combined into a smooth batter. Pour the batter into your prepared dish and pop it in the oven. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool a bit before digging in!
