1 ½ C brown rice flour
½ C potato starch
¼ C tapioca flour
¾ t baking powder (1 ½ t at sea level)
½ t baking soda (1 t at sea level)
¾ t xanthan gum
½ t salt                                  
½ t cinnamon
Combine the dry ingredients thoroughly, reserve ¼ C for topping.

1 C sugar
1 C canned pumpkin or mashed, cooked sweet potato
3 T canola oil
2 egg whites
1 egg                                     
1 t vanilla                             

Combine the liquids with the sugar.  Add gradually to flour mix.  Spread in a greased 9 inch pan.

¼ C chopped pecans
1/3 C brown sugar                                           
½ t cinnamon                     
3 T cold butter                   

Combine with reserved flour mix. Blend until butter is finely cut in.  Sprinkle over batter.  Bake at 350 for ~45 min.  Toothpick test.


This recipe brought to you by your kitchen friends at the Latigo Dude and Guest Ranch.