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Mon, 28 Nov 2005 13:17:54 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I just wanted to let everyone know I used Sandy's Gluten Free Pumpkin Cheese Roll recipe (see below) and it was WONDERFUL-thanks so much!
Shannon
Gluten Free Pumpkin Roll 3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. Lemon juice
¾ featherlight mix
1 tsp. Baking powder
2 tsp cinnamon
1 tsp. Nutmeg
1 tsp. Ginger
½ tsp. Salt
½ tsp xanthan gum
Filling:
8 oz. Cream cheese
1 c. powdered sugar
4 Tbs. Butter
1 tsp. Vanilla
Beat eggs for 5 min. until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15x10)- cookie sheet. Bake at 375 degrees for 15 min. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.
Note: I would spray the pan then line the pan with wax paper then spray the wax paper.
I am assuming that the Featherlight Rice Flour Mix is Bette Haggman's. This site does not give the recipe for this flour mix.
Feattherlight Rice Flour Mix: For 9 cups For 12 cups
Rice flour (1 part) 3 cups 4 cups
Tapioca flour (1 part) 3 cups 4 cups
Cornstarch (1 part) 3 cups 4 cups
*Potato flour (1 tsp. per cup) 3 TBS. 4 TBS.
*This is NOT potato starch.
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