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    Scott Adams

    Pumpkin Cheese Roll (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Shannon Taylor.

    Ingredients:
    3 eggs
    1 cup sugar
    2/3 cup pumpkin
    1 teaspoon lemon juice
    ¾ Featherlite Flour Mix
    1 teaspoon gluten-free baking powder
    2 tsp cinnamon
    1 teaspoon nutmeg
    1 teaspoon ginger
    ½ teaspoon salt
    ½ teaspoon xanthan gum



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    Filling:
    8 oz. cream cheese
    1 cup powdered sugar
    4 tablespoons butter
    1 teaspoon vanilla

    Directions:
    Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15 x 10)- cookie sheet. Bake at 375F for 15 minutes. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.

    Note: I would spray the pan then line the pan with wax paper then spray the wax paper.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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