THE BEST GLUTEN FREE PUMPKIN ROLL RECIPE
I love the fall season and I love baking with pumpkin! This year I thought I’d develop a Gluten Free Pumpkin Roll recipe and I couldn’t have been happier with the results.
The pumpkin roll was moist and delicious and the cream cheese-mascarpone frosting was not too sweet and oh so creamy. I used a cup for cup gluten free flour blend that you can find in your local grocer or online.
INGREDIENTS
PUMPKIN ROLL
- 1/4 cup powdered sugar to sprinkle on towel
- 3/4 cup Gluten Free Flour Blend (Cup for Cup) King Arthur, Bobs Red Mill or your favorite blend.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
CREAM CHEESE FROSTING
- 8 ounce cream cheese softened
- 8 ounces mascarpone Cheese or cream cheese
- 2 cup powdered sugar
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange rind
- ¼ cup powdered sugar for dusting
INSTRUCTIONS
- Preheat oven to 375 degrees
- Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease parchment paper. Sprinkle towel with powdered sugar.
- Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick.
- Beat in pumpkin.
- Stir in flour mixture.
- Spread evenly into prepared pan.
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