Recipe: Gluten Free Pumpkin Roll

by Carrie

in Cakes

gluten free pumpkin roll recipe

Thanksgiving is one of my favorite holidays. I think one of the main reasons is the bounty of fresh veggies that are available here in our farmers markets in Calgary.

As promised here is another recipe using Robin Hood’s gluten free flour blend.

Deciding what to make with this gluten free flour was easy.

My boys, David and Cam, love my pumpkin roll. My original recipe was a “gluten” filled pumpkin roll but with both myself and Cam being gluten-free I knew I needed to make a pumpkin roll that we all could enjoy.

Usually when I make pumpkin roll it is both filled and covered with sweet whipped cream but I decided to switch this one up and fill it with a french chestnut spread/cream cheese filling.

Feel free to just use whipped cream, that truly is my son David’s favorite.

Recipe: Gluten Free Pumpkin Roll
Ingredients:

3 large eggs
3/4 cup Robin Hood’s gluten free flour blend
1/2 tsp xanthan gum
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/2 tsp cardamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup canned pumpkin
1 tsp apple cider vinegar

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper.

In a small bowl, whisk the gluten free flour blend, xanthan gum, spices, salt and baking powder.

In a stand mixer beat eggs until thick and lemon in color. Gradually add the sugars and beat on medium speed until light and fluffy.

Add the pumpkin and cider vinegar and mix.

Add the flour mixture and starting on low speed combine, increasing speed to medium until batter is smooth.

Spread batter evenly over the parchment paper.

robin hood gluten free flour

Bake in oven for 12-16 minutes.

Remove from oven.

Sprinkle icing sugar on a dry tea towel.

Turn the pumpkin cake onto the tea towel.

Remove parchment paper and roll towel and cake into a spiral.

Let cool on a wire rack.

Filling
Ingredients:

1 small can(250g) Clement Faugier Chestnut Spread *
250 g softened cream cheese
2 Tbsp whipping cream

In a stand mixer beat the chestnut spread and cream cheese until smooth. Add the whipping cream and beat until light and fluffy.

Optional Icing

Beat 1 1/2-2 cups whipping cream until stiff. Add 1/4 cup white sugar and mix.

Assembling pumpkin roll

Unroll cake.

Spread the filling over the cake.

Using the tea towel as an aid, roll up the pumpkin roll.

Once rolled place on a long plate.

Optional. Spread the whipped cream all over the pumpkin roll.

Chill pumpkin roll in refrigerator until ready to serve.

gluten free pumpkin roll recipe

gluten free pumpkin roll recipe

* You can find the chestnut spread in finer grocery stores, or if unavailable you can substitute with nutella.

chestnut spread vanilla

For other great recipes your family will love this thanksgiving, grab a copy of my new cookbook, which contains 55 other delicious recipes your kids and the rest of your family will love… all absolutely gluten-free, including these 3 amazing dessert recipes: Gluten-Free O’Henry Bars, Gluten-Free Mock Bread Pudding, and a classic Dark Chocolate Mousse!

ohenry pudding mousse

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{ 3 comments… read them below or add one }

LyallWard October 8, 2013 at 1:05 pm

I must say your recipes look wonderful. However my granddaughter is Celiac and Diebetic, so it is absolutely necessary to have the Nutritiona lFacts (i.e. Carbs) with each recipe. Is is possible to include this information with your recipes?

Carrie October 8, 2013 at 3:33 pm

Including nutrional info takes hours of work to figure out serving size and information. I have family members who are diabetic so I understand your need. You could easily substitute stevia for the white and brown sugar in recipe. Remember that gluten free flours have 3-4 times the carbs as regular flour

Carrie October 28, 2013 at 10:59 am

Thank you so much for sharing my recipe

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