I recently developed an allergy to wheat, and as someone who loves to bake and eat all the delicious carbs, it’s been driving me a little bit crazy. I’ve been on a mission to convert some of my favorite recipes into something that I can still enjoy.

Pumpkin roll is a family favorite at our house, so I made some adaptations to my favorite pumpkin roll recipe and the results turned out great. I had both gluten-free and regular wheat eaters taste test this and they all agreed they enjoyed it and would serve it for company and expect that no one would know it was gluten free unless you mentioned it. So, if you’re holiday family get togethers include someone who needs to be wheat-free or gluten-free – give this a try!

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Gluten Free Pumpkin Roll Recipe

Course

Dessert

Cook Time

15 minutes

Servings

Ingredients

Prepared Tea Towel

• 1/2 cup powdered sugar

Cake

• 3/4 cup gluten free "cup for cup" flour blend Brands I'd recommend are Pillsbury, Betty Crocker, Bob's Red Mill, and King Arthur
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon I use a slightly heaping 1/2 tsp
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup 100% pure pumpkin

Filling

• 8 oz cream cheese
• 1 cup sifted powdered sugar
• 6 tbsp butter, softened
• 1/2 tbsp vanilla

Course Dessert Cook Time 15 minutes Servings Ingredients Prepared Tea Towel 1/2 cup powdered sugar Cake 3/4 cup gluten free "cup for cup" flour blend Brands I'd recommend are Pillsbury, Betty Crocker, Bob's Red Mill, and King Arthur 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon I use a slightly heaping 1/2 tsp 1/2 tsp ground cloves 1/4 tsp salt 4 large eggs 1 cup granulated sugar 2/3 cup 100% pure pumpkin Filling 8 oz cream cheese 1 cup sifted powdered sugar 6 tbsp butter, softened 1/2 tbsp vanilla

Instructions

Getting Ready

1. Preheat the oven to 375.
2. Grease a 11x17 sheetpan with butter.
3. Line the pan with wax paper. Leave a little extra on the ends -you will use this to lift the cake out of the pan.
4. Grease the wax paper with butter and coat with gluten free flour.
5. Lay a tea towel flat on the counter. Pour 1/2 cup of powdered sugar onto the tea towel and use the back of a spoon to evenly spread the sugar to fully coat the towel.

Make the Cake

1. In a medium mixing bowl, add gluten free flour, baking soda, cinnamon, cloves, and salt and whisk together until combined. Set aside.
2. In a large mixing bowl, beat eggs and sugar together until thick.
3. Add pumpkin to egg and sugar mixture until well combined.
4. Add the flour mixture and beat until well combined - no streaks of flour remaining.
5. Pour the cake batter into your prepared pan and spread it evenly. Make sure it goes out to the edges in all directions.
6. Bake 13-15 minutes until the top of the cake springs back when touched.
7. When finished baking, immediately loosen the cake from the pan and lift it out of the pan by lifting the edges of the wax paper. Turn it over onto your sugared tea towel. Peel off the wax paper.
8. Roll up the cake and tea towel into a log shape. Cool on a wire rack

Filling

1. Beat cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth.
2. Unroll the cooled cake and spread the cream cheese filling evenly across the cake. Do your best to spread evenly and out to the edges of the cake.
3. Re-roll the frosted cake (without the tea towel this time!). Wrap it in plastic wrap and refrigerate for one hour before serving.

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