<<Disclaimer: Verify this information before applying it to your situation.>>

I posted earlier today that I tried Sandy Metius's Pumpkin Cheese Roll
recipe for Thanksgiving and it was just wonderful-several people
e-mailed me back and said they were having trouble reading the number
amounts in the recipe.  So I typed everything to make the recipe easier
to read.

I might add I had never attempted any sort of cake roll before but this
was very easy-just line the greased pan with greased wax paper and peel
it off the cake layer slowly.  Thanks Sandy for this delicious treat!

Shannon

        Gluten Free Pumpkin Roll   
        Three eggs
>       One(1)cup sugar
>       Two thirds (2/3)of a cup of pumpkin
>       One (1) teaspoon Lemon juice
        Three quarters (3/4) of a cup of featherlite baking mix (see
below)
>       One teaspoon (1)Baking powder
>       Two teaspoons (2) cinnamon
>       One teaspoon (1) Nutmeg
>       One teaspoon (1) Ginger
        One half (1/2) teaspoon Salt
        One half (1/2)teaspoon xanthan gum
>
        Filling:
>       Eight (8)ounces Cream cheese
>       One (1) cup powdered sugar (I used more than this-more like one
box)
>       Four (4) teaspoons Butter
>       One (1) teaspoon Vanilla
>
>
>Beat eggs for five (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 three hundred seventy five
> (375) degrees for fifteen (15) min. Remove from oven and turn onto
clean 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 nine (9) cups
For twelve (12) cups
>  Rice flour (one/1 part)                               three (3) cups
four (4) cups
>  Tapioca flour (one/1 part)                            three (3)  cups
four (4) cups
>  Cornstarch (one/1 part)                               three (3)  cups
four (4) cups
>  *Potato flour (one/1 tsp. per cup)                    three (3)  TBS.
four (4)  TBS.
>
>  *This is NOT potato starch.
>  = 

Shannon
Shannon Taylor, RN
Inpatient Case Manager
CIGNA Healthcare
Chattanooga Health Facilitation Center
1111 Market Street
Chattanooga, TN 37402
Phone:  423-321-4188
Fax:      646-459-2176



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