<<Disclaimer: Verify this information before applying it to your situation.>> Hi to you all! I am very excited to share a recipe with you that I have been working on for a few months. My family has enjoyed the glutenous version of these Pumpkin Rolls for years (New England Yeast Rolls). It has always been a highlight of the Thanksgiving meal. It's one of those recipes you double one year and triple the next. I decided I wasn't going to go without for one more year. I've been learning alot about gluten free baking over the past two years (I'm on medical leave from teaching so I have TIME). I decided to put my new skills to the test with this old Pumpkin Roll recipe. After several experimental batches I feel I have come up with a winner! It only takes about one hour from start to finish. ENJOY!!! Pumpkin Rolls - Gluten Free (New England Yeast Rolls) Mix the following dry ingredients together in the large mixing bowl of a heavy duty mixer. I let this mix on "stir" while I am preparing the rest of the ingredients. 1 1/2 cups rice flour 1/2 cup bean flour 1 cup tapioca starch flour 1/2 cup brown sugar 1/2 tsp. salt 1 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/8 tsp. allspice 1/8 tsp. cloves 3 tsp. zanthan gum 2 Tbls. egg white powder 2/3 cup noninstant dry milk powder 2 tsp. unflavored gelatin 2 tsp. egg replacer Mix and set aside: 1/4 cup melted margerine 1/2 cup canned pumpkin Mix and let sit until it begins to get foamy: 1 1/2 cups warm water 2 Tbls. quick rise dry yeast 2 Tbls. sugar Add the yeast mixture, pumpkin mixture and 1 tsp. vinegar to the dry ingredients. Mix all of this on "stir" until slightly mixed. Stop mixer and scrape down the sides of the bowl. Beat on high for 3-4 minutes. Dough should look like a smooth, thick frosting. While this is beating spray muffin tins with a non-stick cooking spray. (I get anywhere from 18 - 24 rolls depending on the size of the muffins.) Divide the dough evenly into tins, filling each tin about 1/2 full. Smooth out the dough with a spoon that is dipped in water to prevent the spoon from sticking to the dough. Let dough rise until doubled in bulk, 20-30 minutes. Preheat oven to 350 degrees while dough is rising. Bake for about 10 minutes or until lightly browned. Remove from pans to cool on a wire rack. also available at [log in to unmask]