Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Super Pumpkin Roll

ang1e0251

Recommended Posts

ang1e0251 Contributor
ang1e0251
Posted

I have to brag! I converted my old pumpkin roll recipe and it was delicious!! I've been afraid to try it. It's such a good recipe that I used to even sell them every Christmas. I love it and so does my family. So, woo-hoo!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JennyC Enthusiast
JennyC
Posted

Good for you! You know, we would not complain if you posted the recipe! :D

Darn210 Enthusiast
Darn210
Posted
Good for you! You know, we would not complain if you posted the recipe! :D

Yes!! No bragging is allowed unless you follow-up with the goods recipe!!! :D

purple Community Regular
purple
Posted

I have never made a pumpkin roll nor a chocolate roll...plz post recipe...thanks! mmm

ang1e0251 Contributor
ang1e0251
Posted
  • Author

The recipe is at home and the computer here at the flower shop. I will bring it in for you. There are a couple of tricks to a roll and I will tell you those now.

This is a cake batter but baked very thin. So it tends to break when you dump it out of the pan. So I spray the cookie sheet with Pam VERY heavily. When you pour and spread the batter, it should swim in the spray around the edges. When you dump it, you'll see why.

After it bakes, dump right away onto cotton towels or towel if large , covered with a thick layer of powdered sugar. This is when it may stick and break. If it does, DON'T panic!! Use a sharp knife to coax the stuck part away from the pan and puzzle piece it back together on your towel. Believe me, this has happened to me many, many times. It's OK. When you are ready to frost, you are going to mortar these pieces together and no one will notice. It's so yummy they will just want more!! I just put the that part on the bottom or if it's too large for that, I pre-slice the whole roll and no one can tell then. It won't matter a bit.

After you've dumped it onto the towel with the sugar, roll it in the towel like a burrito. Fold the sides of the towel into the cake also the ends, then roll rather tightly on the long edge. THat's why it needs to be hot, it can be rolled now. It should look like a towel log. You don't want the cake to touch cake only towel as you roll it.

Now refrigerate until cold, because I like to spread the work out, I usually leave it in there a day or two before I frost. You don't have to but it does need to be cold. When you unroll it cold, do so carefully and do not press it completely flat. Frost then roll it again. Here you will probably want to cut then ends off because they are not pretty and someone must be forced to eat them. OK, I volunteer. Now refrigerate again until firm as it will cut more prettily then. It can be wrapped in plastic wrap.

This freezes extremely well. I freeze, wrapping in extra layers then defrost in the fridge so it doesn't draw moisture. Slice and serve. If you are traveling with it sliced, put waxed paper between the slices.

Now you have all my wisdom learned over the years, grasshopper. I will bring in the recipe next.

purple Community Regular
purple
Posted

We thank you for saving us from all those calories as you learned the perfect technique! ;)

ang1e0251 Contributor
ang1e0251
Posted
  • Author

Pumpkin Roll

3 eggs

1 c. sugar

2/3 c. pumpkin

1 T. lemon juice

3/4 c. mixed gluten-free flour

1/2 t. xantham gum

1/2 t. guar gum

1 t. baking powder

2 t. cinnamon

1/2 t. salt

1/2 t. nutmeg

1 t. ginger

Mix all ingredients well. Pour into well greased cookie sheet or jelly roll. Spread to the edges. Tap pan on counter to settle. Bake at 350 degrees for 10 minutes or until a toothpick comes out clean. (gluten-free baking usually takes a little longer.)

Take a cotton dish towel and lay flat. Cover heavily with powdered sugar, covering all edges. When cake is done baking invert pan onto dish towel. Fold towel edges into cake and roll into a tight roll, lengthwise. You want the longest roll you can make. Refridgerate until completely cold.

Filling

1 c. powdered sugar

8 oz. cream cheese

4 T. butter

1 t. vanilla

Beat all ingredients well until fluffy. Unroll cooled cake and spread filling over entire surface. Reroll cake without towel. Wrap in plastic wrap and place seam down in refridgerator until well chilled. Slice and serve or freeze for later.

Now go out and dazzle your family and friends!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JennyC Enthusiast
JennyC
Posted

Thank you! I look forward to trying it! :D

Darn210 Enthusiast
Darn210
Posted

Thanks Ang1e, I'm going to give this a try over the holidays.

grasshopper . . . :lol:

Sweetfudge Community Regular
Sweetfudge
Posted

i really miss a good pumpkin roll! i tried making one my first Christmas gluten-free, and it was amazing! brought it to a local gluten-free cookie exchange, and everyone really liked it. anyone tried making one dairy free? i have no idea how to even go about it...

JNBunnie1 Community Regular
JNBunnie1
Posted
i really miss a good pumpkin roll! i tried making one my first Christmas gluten-free, and it was amazing! brought it to a local gluten-free cookie exchange, and everyone really liked it. anyone tried making one dairy free? i have no idea how to even go about it...

Well, the cake part is already dairy free, so maybe a thick marshmallow center? Or melted chocolate chips? Or pumpkin butter?

ang1e0251 Contributor
ang1e0251
Posted
  • Author

I was also thinking marshmallow creme for the center or nondairy whipped cream but then you must keep it cold.

Hey, would you all let me know how you like it after the hol's?

Merry Christmas!

purple Community Regular
purple
Posted

Caution! I went to a women's Christmas party last night. A gal told us that she had made a pumpkin roll to bring but had to trash it. She dampened the towel and the cake was a soggy, gooey mess. So don't wet the towel! :blink:

ang1e0251 Contributor
ang1e0251
Posted
  • Author

No...a wet towel would be bad!! Dry towel with powdered sugar on top.

Wonka Apprentice
Wonka
Posted
I have to brag! I converted my old pumpkin roll recipe and it was delicious!! I've been afraid to try it. It's such a good recipe that I used to even sell them every Christmas. I love it and so does my family. So, woo-hoo!!

I made your recipe for our Christmas evening dessert and it was a big hit. I didn't have it stick at all (I did grease and flour the pan). This was a really nice easy dessert to make. The only mishap we had was that a bird decided to sample it as I had it on a tray on the back porch (fridge temperature outside). The bird only ate a small amount from one end so we just cut it off and served. Thanks for sharing.

JNBunnie1 Community Regular
JNBunnie1
Posted
I made your recipe for our Christmas evening dessert and it was a big hit. I didn't have it stick at all (I did grease and flour the pan). This was a really nice easy dessert to make. The only mishap we had was that a bird decided to sample it as I had it on a tray on the back porch (fridge temperature outside). The bird only ate a small amount from one end so we just cut it off and served. Thanks for sharing.

HAHAHAHAHAHAHAHA!!!!!!!!

Wonka Apprentice
Wonka
Posted
HAHAHAHAHAHAHAHA!!!!!!!!

It was pretty funny.

caek-is-a-lie Explorer
caek-is-a-lie
Posted

Thanks so much for sharing. I will certainly try this as soon as I'm comfortable baking again. :)

(I have like a baking phobia or something...years of avoiding grains not knowing it was mostly just gluten...lol)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      0

      Gluten-Free Lemon Poppy Seed Shortbread

    2. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    3. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    4. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    5. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,818
    • Most Online (within 30 mins)
      7,748
    STy
    Newest Member
    STy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.