By pure coincidence, I made an awesome gluten-free pumpkin roll that day, and I recommend when there is a chill in the air again, you do the same thing. Actually, I made one Saturday and Sunday. The weather was nice, I like to bake. Okay, enough excuses, it was delicious and we ate the first one way too fast.
I used this recipe, but I made some modifications. I needed this roll to be 100% gluten AND dairy-free, plus I didn't feel like purchasing three different kinds of flours, so I substituted one reliable GF baking flour.
Reference the delicious directions at Meaningful Eats for this recipe. For my personal modifications, see below.
Instead of all those flours, I used 3/4 cups of this:
I used the GF/DF cream cheese brand the blogger recommended. It tasted fine, but I would probably make the trek to Whole Foods to find the Daiya brand next time. The Tofutti brand was chocked full of soy, which we don't usually eat.
Instead of butter, just use coconut oil.
I took pictures of the process. You know how people cook food and make it look so appetizing in pictures? Well, I can't do that, but I had never made a pumpkin roll, and I would have benefited from how-to pictures. So here you go, in case it helps. This was my best attempt. I promise it was amazing.
| I don't have a special roll pan. |
I just used a cookie sheet and it was fine.
Other than that, follow the directions
exactly for preparing
|Rolling out the batter onto parchment|
|Cooked and on the towel, ready to be rolled up|
and left to cool.
|Don't tell anyone you are|
making the icing. That way,
you can lick the bowl without
|Spreading icing. Obviously, cover|
the whole thing. This was a
half-way done picture.
|A blurry side view|
If anyone attempts this with an egg substitute, let me know how that turns out. I'd like to know in case we have to eliminate eggs in January after blood work.