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.

Cup for cup simply means that the blend has been created to mimic All-purpose flour so it can be used as a replacement in most regular recipes.

INGREDIENTS
PUMPKING 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

1. Preheat oven to 375 degrees
2. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease parchment paper. Sprinkle towel with powdered sugar.
3. Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick.
4. ..............................

for full recipes please see : www.askchefdennis.com

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