Happy Thanksgiving to all of our Canadian readers! I hope you guys are all having a fantastic weekend with friends, family & of course…food.
We had a gathering yesterday,and I brought this gluten-free pumpkin roll for one of the desserts (sorry for the poor picture, that’s what happens when you try to get a picture before everyone eats it). Everyone really liked it, and the taste & texture was anything but gluten free. I had never made a roll before, and was especially worried trying to make a gluten free roll, as gluten things like to fall apart & crack, but this worked like a charm! I will definitely be giving more rolls a try now.
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup gluten-free flour mix (I did Bette Hagman’s Featherlight Flour Blend)
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 cup pecans, finely chopped
- powdered sugar, for dusting the towel
- 8 oz. cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
- In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in colour. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.
- Pour the batter into a 10″x15″ parchment lined jelly roll pan. Spread the batter to the edges of the pan and to even it out. Sprinkle the pecan pieces over the top. Bake in a preheated 375 degree oven for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (pecan side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
- Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
- Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
- Wrap in plastic wrap and refrigerate at least 1 hour before serving.
- To freeze it, you can wrap it twice with plastic wrap, and once with wax paper. Then put two rolls together and put a zip lock bag on each end (they are too long to fit into one bag).
- The featherlight flour mix that I use is from Bette Hagman. It is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 Tbsp potato flour.
Source: Gluten Free Homemaker