Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Tamar Lundeen says
November 24, 2013 at 11:38 pm
Got together with friends this weekend for lunch (10) I made 2 of these and came home with about 3 inches left. Big hit. This was the second time I have made this gluten free. First time I modified the original recipe myself and was great, using GF flours on hand. I can’t even remember what I used. NIce to have a tried and true on hand. Thank you.
November 24, 2013 at 11:42 pm
Just wanted to add this–some recipes for this don’t make enough filling for my liking so I tripled this for 2 and it was too much. This amount is generous and just right. Also, I ran out of parchment so used wax paper for the second one and it was fine but do prefer the parchment paper.
November 29, 2013 at 3:00 pm
I made this for Thanksgiving and it came out great. I made a sugar free version subbing xylitol. I also used walnuts which I sprinkled on before baking. Fabulous!!!
Nan Lewis says
December 21, 2013 at 12:59 pm
Just had to tell you…I’ve made this 3 times in the last month. Turned out spot on each time. My son (not GF) wanted me to make it for a party he was going to. I added a bit of orange zest to the cream cheese. Delish! Thanks so much.
July 10, 2014 at 10:27 am
This recipe is awesome! My hubby is allergic to brown rice and I had ordered millet flour but it was not here yet so I replaced them with Sorghum flour instead.(1/2 cup to make up for the two 1/4’s) I made two of these for a picnic we were having and they were gone. People were going back for seconds to be disappointed they were all! It was awesome. I am making another one for the weekend just for us but I do not think it will last long. I got my millet flour and going to do 1/4 of millet and 1/4 sorghum just because I like to mess around with recipes and I want to see what it does though I cannot imagine there is any way it can be better!! Thanks for a fantastic GF recipe.
October 3, 2014 at 3:32 pm
My family couldn’t even tell this was gluten free. It rolled perfectly and kept it’s form. Wonderful recipe!
October 27, 2014 at 4:42 pm
Excellent! I had not tried a GF rolled cake to date after baking for my GF son for 16 years. This was fabulous. I made it for a pumpkin party only to find all but one piece gone so I snatched it up and gave to my 17 year old son for whom I made it. He loved it. I’m sure I’ll be asked to make it again…and again…and again…..
October 27, 2014 at 4:48 pm
Haha, that’s awesome, Joy! Glad that you were able to save a piece for your son, would have been a shame if he didn’t get any! 🙂
November 2, 2014 at 7:56 pm
I made this over the weekend and it tastes vary good.
November 9, 2014 at 12:18 pm
I love you!!!! LOL!!! I was hoping to find a gluten free pumpkin roll recipe….yours looks delish!
I will let you know how it turns out!
October 21, 2015 at 6:21 am
Do you think this would work with an egg replacer, such as flax egg? My daughter is allergic to eggs.
October 21, 2015 at 1:21 pm
Hi Amy! Because it has 3 eggs, I’d be leery about using an egg replacer, but I’ve never tried it.
Joyful Jan says
October 29, 2015 at 5:39 pm
I plan to make this right now!! Thank you for the recipe and great comments. I made one last year and “cut” it with thread—place the thread under the roll and bring both ends to top of roll. Criss-cross the thread and pull tight. It cuts perfectly:)
jane gibbons says
November 11, 2015 at 5:10 pm
Is thde gf pumpkin roll recipe a little different from last year? I cannot find the recipe I used last year but I have the packages of sorghum flour and tapioca flour. I thought that I used your recipe but old age is setting in.
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