Give this gluten-free version a try!
The Gourmet Girls gave us their recipe for their Gluten-Free Pumpkin Log”
- 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
For more info, visit the Gourmet Girls website.