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whoa......incredible!!!

16 ounces pumpkin puree -- canned or fresh
4 whole eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract -- Gluten free
1 1/2 cups GF Flour Blend -- Bette Hagman's (I used Sylvan Border Farms)
1/2 cup Sweet Rice Flour
1 teaspoon Xanthan gum
2 teaspoons cinnamon
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar

Frosting
6 tablespoons butter -- softened
3 ounces cream cheese
1 teaspoon vanilla extract -- Gluten free
1 teaspoon milk
1/8 teaspoon salt
2 cups powdered sugar


In mixing bowl, beat together pumpkin, eggs, oil, and vanilla. In a
separate bowl, sift dry ingredients. Gradually mix sifted dry
ingredients into pumpkin mixture.
Beat together for 2 minutes. Spread batter into a greased 15x10x1 baking
pan. Bake for 20-25 minutes at 350 degrees, until it passes toothpick
test.... Cool.
In small mixing bowl, combine butter, cream cheese, vanilla, milk and
salt. Mix well, gradually adding powdered sugar. Frost when brownies are
completely cool. Store in refridgerator or wrap individual servings and
freeze. These are VERY moist and delicious. No one will ever guess they
are gluten free


A friend of mine has been using rice protein powder in place of sweet
rice flour lately with perfect results....

:)
katherine in atl

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