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From:
"Taylor, Shannon 2134" <[log in to unmask]>
Reply To:
Taylor, Shannon 2134
Date:
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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