Comments on: Gluten-Free Pumpkin Bars

By: Michael

Michael — Sun, 31 Aug 2025 14:14:02 +0000

I love these. They are a fall favorite!

By: Emily

Emily — Mon, 16 Sep 2024 15:08:55 +0000

In reply to Sasha.

I always recommend weight measurements when possible. Bob’s weighs 148 grams per cup (King Arthur’s is 120 grams per cup), so if you can use a scale, I recommend using the weight measurement rather than the volume measurement.

In this recipe, you’ll need 240 grams of flour.

By: Sasha

Sasha — Sun, 15 Sep 2024 19:12:44 +0000

I am going to be using bobs red mill flour, is the correct weight 120 grams?

By: Emily

Emily — Fri, 06 Sep 2024 16:28:35 +0000

In reply to Sasha. Hi, Sasha! You have two choices. If you want to use all pumpkin spice, you'd use 3 1/2 teaspoons. If you want to use part pumpkin spice, you can use 1 teaspoon cinnamon and 2 1/2 teaspoons pumpkin spice. Hope that helps!

By: Sasha

Sasha — Fri, 06 Sep 2024 00:29:26 +0000

If using pumpkin spice vs all the individually ones what would the measurement be?

By: Michael

Michael — Thu, 14 Sep 2023 15:02:57 +0000

I want this every year!

By: Emily

Emily — Mon, 19 Sep 2022 15:10:27 +0000

In reply to Lynn Riddle. I'm so glad they were a win for you! Thank you for always leaving the kindest, loveliest reviews. They mean so much!

By: Lynn Riddle

Lynn Riddle — Mon, 19 Sep 2022 14:14:24 +0000

Yummm! I was in a pumpkin baking mood yesterday and you are correct – these are definitely the best pumpkin bars I’ve ever had. Thanks for another amazing recipe!!

By: Emily

Emily — Fri, 16 Sep 2022 20:47:20 +0000

In reply to Kitty. I haven't run into any grit with this bar recipe. Letting cake-like batter sit too long can sometime give a less fluffy cake later, as the leavening agents (baking powder/soda) start working and can sometimes later deflate.

By: Kitty

Kitty — Fri, 16 Sep 2022 19:32:10 +0000

Thank you very much for the response. Very helpful information. If I may ask another question? With either flour, would allowing the batter to sit before baking help improve the final texture of the baked good? I have tried King Arthur’s measure for measure flour recently and found the final product was gritty. I was surprised. It was a cookie recipe, which tend to be low in moisture.

By: Emily

Emily — Thu, 15 Sep 2022 16:33:42 +0000

In reply to Kitty.

Kitty – I recommend the King Arthur brand over the Bob’s Red Mill blend, but if that’s what you have access to, then yes, you can use it as a substitute.

If you’re measuring by weight, you’d simply measure 120 grams of either flour. If you need a volume measurement, that gets a bit trickier.

King Arthur Measure For Measure flour is about 120 (124) grams per cup, where Bob’s is about 150 (148) grams, so you’d probably want to remove about 3 Tablespoons of the Bob’s flour to get the same weight. As always with gluten-free flour, each blend does behave a bit differently and you may need to play with the exact amounts if you’re making substitutions, which is why I always give a brand recommendation.

I hope that helps!

By: Kitty

Kitty — Mon, 12 Sep 2022 21:44:26 +0000

Hello, what an enticing recipe! I think this will be a must bake for pumpkin spice season. I have a 3 part question regarding this recipe- one, would Bob’s Red Mill 1 to 1 flour suit as a replacement for what’s called for in the recipe? Two, would the measurement stay the same? And three, have you tested equal weights of Bob’s flour and Arthur’s flour to see what the exact spoon and level measurement would be between the two brands? Thank you for creating a great sweet treats blog for the gluten-free community.