In Partnership with the Southern Weekend

Gluten-Free Pumpkin Log Recipe

Gourmet Girls came by the studio to show us how to make this amazing gluten-free treat!

Gourmet Girls Pumpkin Log Recipe

¼ cup powdered sugar (to sprinkle on towel)
¾ cup gf flour
¼ tsp xanthan gum
½ tsp each baking powder, baking soda, cinnamon, ground cloves
¼ tsp salt
3 eggs
1 cup granulated sugar
2/3 cup pure pumpkin

Preheat oven to 375. Grease 15 x 10 jelly roll pan, line with parchment paper. Grease and flour paper
Sprinkle a thin cotton kitchen towel with powdered sugar.
Combine flour, gum, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and sugar in large mixer bowl until thickk. Beat in pumpkin, stir in flour mixture.
Spread evenly in prepared pan.
Bake for 13 – 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off
paper. Toll up cake and towel together, staring with narrow end. Cool on a wire rack.

Make the filling:
8 oz cream cheese at room temperature
1 cup sifted powdered sugar
6 Tablespoons softened butter
1 tsp vanilla

Beat ingredients together in small mixer bowl until smooth. Carefully unroll cake. Spread cream
cheese filling over cake. Re-roll cake, wrap in plastic and refrigerate at least one hour. Slice and serve.

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