Perfect Gluten-Free Pumpkin Roll (Grain-Free, Dairy-Free Option)

This pumpkin roll turns out great using a store-bought gluten-free flour blend that contains xanthan gum (a measure-for-measure flour). It also works wonderfully using Erin's Gluten-Free Flour Blend.

For the Cake Roll:
3/4 cup gluten-free 1-to-1 baking flour (a blend that contains xanthan gum) OR 3/4 cup Erin’s Gluten-Free Flour Blend
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon cinnamon
3 eggs
2/3 cup canned pumpkin
powdered sugar for sprinkling
For the Filling:
8 ounces cream cheese, room temperature (see note for dairy-free)
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.

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