Saturday, December 3, 2011

Gluten Free Pumpkin Roll


I get requests every year to make pumpkin rolls for the holidays.  Even people who don't like pumpkin desserts love pumpkin rolls.  I, on the other hand, love all things pumpkin.  This year I felt like I was in a bit of a conundrum because my doctor doesn't want me eating gluten.  So, what's a pumpkin lovin' girl to do?  Figure out how to make one of her most favorite desserts gluten free, that's what!  I have to say that this little experiment passed with flying colors!  No one could tell the difference at all.  Yay!


So, because I love y'all, I'm going to share my recipe with you.  You're welcome.  I feel it is my duty, though, to give you a disclaimer.  Y'all, this is NOT sugar free.  This is NOT whole foods.  Though, you are certainly free to use turbinado sugar or something that is a bit more natural.  This IS simply a gluten free, knock-your-socks-off, delicious dessert to indulge in for the holidays.  Nuff said.


I'm going to give you the ratios for 2 pumpkin rolls.  I make two at a time since I always take them to a gathering.  I have also been know to make up a bunch of them and give as Christmas gifts.  They freeze extremely well.  If you only want to make one, knock yourself out and half the measurements.  It will be good math practice for you. :0)


GLUTEN FREE PUMPKIN ROLL



3/4 cup gluten free all-purpose flour
3/4 cup coconut flour
1 Tbsp. cinnamon
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 tsp. nutmeg


6 eggs
2 cup sugar
1 + 1/3 cup canned pumpkin
2 tsp. lemon juice


2 cup chopped walnuts
powdered sugar


FILLING
12 oz. cream cheese - room temperature
1/2 cup butter - room temperature
1 tsp. vanilla extract
2 cups powdered sugar


1) Pre-heat oven to 365 degrees Fahrenheit.


2) Lay a piece of wax paper or parchment paper in the bottom of two 15 x 10 x 1 inch jelly roll pans.  That's just a fancy way of saying the pan you probably bake cookies on. :0)  Then, spray it with some non-stick cooking spray.


3) In a bowl, stir dry ingredients together; flours - nutmeg.


4) In the bowl of your stand mixer (or a separate bowl if you use a hand blender), beat eggs on high for 5 minutes or until thick and lemon color.  Gradually add sugar.  Beat until dissolved.




5) Add pumpkin and lemon juice to eggs and sugar.  Stir until blended.


6) Fold dry ingredients into wet ingredients a little at a time.  Blend until just incorporated.  


7) Divide batter evenly between the two pans.  Note:  This batter will be thick and sticky.  Use WET hands to spread the batter to all four corners of the pans.  You will probably have to re-wet your hands a couple of times.  Add walnuts to the top of the batter now.  Or, omit them completely if you don't care for them.






8) Bake for 9-10 minutes, turning pans halfway through baking time to ensure even cooking.  Each oven may vary slightly in cooking time.  But, it's done when an inserted tooth pick comes out clean.


9) Immediately turn out onto a kitchen towel that has been sprinkled with powdered sugar.  Peel off the wax paper.




10) Starting with the narrow end, roll the cake up in the towel and allow to cool completely.  






11)  While your cake is cooling, prepare your filling.  Beat cream cheese, butter and vanilla until smooth.  Gradually beat the powdered sugar into the other ingredients until it's nothing more than smooth, velvety deliciousness. :0)  The key word here being *gradually*.  If you dump 2 cups of powdered sugar in at once and then turn your blender on, you'll end up looking like it snowed in your kitchen.  


12)  Once your cakes have completely cooled, unroll them.  Divide the cream cheese filling equally between the two rolls and spread with a rubber spatula to completely cover.




13)  Roll back up into a log, wrap in foil and refrigerate.  If the cake breaks a little while you're rolling it, don't be too concerned.  Just try to do the best you can and remember that the broken part will most likely end up on the inside of the roll anyhow.  




14)  You can feel free to cut your pumpkin roll and try it right away, but it will slice a little more easily once it has chilled for a bit.


Now, let's share... What's your favorite holiday dessert or the dessert you are known for?  Have you ever attempted to revamp your recipe to make it gluten free or more healthy in some way?  Was it a smashing success or horrible failure?


I'm linking this post to Homestead Barn HopHearth and Soul Blog HopTeach Me TuesdaysThis Chick Cooks Linky Partythe Great Holiday Barn HopFave Diets Blog Hop and Frugal Days - Sustainable Ways.

8 comments:

  1. Wow, my first time to see a coconut flour. And that roll looks scrumptious!

    Following your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma's Lounge ( http://olahmomma.com/momlounge ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings. I blog at http://olahmomma.com

    Thanks and have a great day!

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  2. This looks amazing!!! I will be trying this soon.

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  3. You are the best! I know someone who loves pumpkin and hates gluten. I'll be sharing the link.

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  4. Wow! This looks terrific! So awesome that you figured out how to make it gluten free! Good for you! Thanks for sharing with the Hearth and Soul blog hop!

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  5. Your pumpkin roll looks wonderful. It's lovely to have such a great gluten free dessert for holiday entertaining! Thank you for sharing your recipe with the Hearth and Soul hop. I've chosen it as one of my highlights this week, and linked to it from my Hearth and Soul post this week.

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  6. I absolutely love pumpkin roll, and your version looks just like the one I remember having growing up. Thanks for linking up with my hop!

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