<<Disclaimer: Verify this information before applying it to your situation.>>
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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Pumpkin Roll #2 Source: Cathy Magyery
3 eggs 1 tsp baking soda
1 cup sugar 1 tsp ginger
2/3 cup canned pumpkin 1/2 tsp nutmeg
1 tsp lemon juice 1/2 tsp salt
3/4 cup gluten free flour mixture 1 cup finely chopped walnuts
2 tsp cinnamon 1/2 cup confectioners sugar
Filling:
1 cup confectioners sugar
2 pkgs. (3 oz each) softened cream cheese or Tofutti Better Than Cream Cheese
1/4 cup softened butter
1/2 tsp vanilla
For Cake: In a large bowl, beat eggs for 5 minutes at high speed. Gradually add sugar, mixing well. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, cinnamon baking soda, ginger, nutmeg and salt. Fold into the pumpkin mixture. Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan. Spread mixture into pan and top with walnuts. Bake at 375 degrees for 15 min. Turn cake onto a terry cloth towel that has been sprinkled with confectioners sugar. Roll the towel and cake together. Cool.
For filling: Combine all the ingredients and blend until smooth. Unroll cake, spread with filling. Roll up and chill well. Slice and serve. May be frozen. Serves 16
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OTHER PUMPKIN RECIPES:
SWEET CARROT PUMPKIN BARS NANCE KEYES
1 Cup Flour (Nance Uses Amaranth Flour)
1 Tsp. Baking Powder
¼ Tsp. Baking Soda
½ Tsp. Cinnamon
¼ Tsp. Salt
1 Large Egg
1 Large Egg White
1 Cup Brown Sugar, Packed
½ Cup Canned Pumpkin
2 Tbs. Canola Oil
2 Tbs. Melted Margarine
1 Grated Orange, Rind Of
1 Tsp. Vanilla Extract
½ Cup Grated Carrots
½ Cup Raisins
½ Cup Dried Cranberries
½ Cup Chopped Walnuts
Preheat oven to 350 degrees F.
Combine flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat egg and egg white until foamy. Beat in sugar, pumpkin, oil, margarine, orange peel, and vanilla extract until smooth.
Add flour mixture to egg mixture, and stir by hand until almost combined. Stir in carrots, raisins, cranberries, and nuts just until blended.
Spread batter into 8" X 8" pan coated with cooking spray. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack.
Makes 1 dozen.
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Pumpkin Brownies Carolyn Evans
Maryland Chapter CSA/USA
15 or 16 ounce pumpkin puree -- canned or fresh
4 whole eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract -- Gluten free
2 cups sugar
1 1/2 cups GF Flour Blend -- Bette Hagman's
1/2 cup Sweet Rice Flour
1 teaspoon Xanthan gum
2 teaspoons cinnamon
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
Whisk together the dry ingredients except sugar. Set aside.
In a mixing bowl, beat together pumpkin, eggs, and vanilla. Add oil. Add sugar. Beat well. Gradually mix in the dry ingredients. When well blended beat for another 2 minutes until light and fluffy.
Spread batter into a greased 9 x 13 baking pan. Bake for 28-30 minutes at 350 degrees.
Cool completely before frosting.
FROSTING
6 tablespoons butter -- softened
3 ounces cream cheese
1 teaspoon vanilla extract -- Gluten free
1 teaspoon milk
1/8 teaspoon salt
2 cups powdered sugar
Combine butter, cream cheese, vanilla, milk and salt. Mix well, gradually adding powdered sugar. Frost when brownies are completely cool. Best to chill before cutting. Store in refrigerator or wrap individual servings and freeze. These are VERY moist and delicious.
I served these on Thanksgiving and my family loved them. No one knew they were gluten free.
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