Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
October 12, 2009 at 11:03 am
You're making me hungry! Welcome back to the internet! Happy Thanksgiving!
October 12, 2009 at 11:08 am
Thanks, Genesis! If you'd want to make the roll, sub the gf flour with regular all purpose flour, and omit the xanthan gum. I bet you wish it was thanksgiving already, huh? 🙂
October 12, 2009 at 1:59 pm
This is the perfect fall treat. It looks great.
October 12, 2009 at 2:07 pm
Jeanine brought this dessert to our gathering yesterday and I can verify that it was delicious…thanks Jeanine..you can bring dessert anytime :0)
October 12, 2009 at 2:46 pm
I am amazed that this can be done GF!Looks absolutely indulgent!Yum!
Tasty Eats At Home says
October 13, 2009 at 8:18 am
This looks great! Definitely bookmarking!
October 13, 2009 at 9:20 am
I haven't had one of these in YEARS!! I'm going to make it this year. thanks for sharing your recipe. I'M SO EXCITED!
October 13, 2009 at 9:51 am
Thanksgiving was wonderful, and these look delicious! I love the filling, and the nuts in the roll Yum!
Ruth's Photo Blog says
October 14, 2009 at 2:48 pm
I have just spent some time browsing through your blog and see lots of yummy stuff.Susan,as I am also from Manitoba,we do not live that far apart.I want too just let you know I appreciate your comments left on my blog. Blessings,Ruth
The Gluten-free 'Dish' says
October 14, 2009 at 4:34 pm
I'm glad you are baking again! It's good to see you are back!
betty r says
October 15, 2009 at 9:40 pm
I can never have too much pumpkin and this does look delicious.
Terry Lynn says
October 16, 2009 at 7:52 am
Welcome back to your blog, Jeanine!
I actually made this same roll last week but of course, not GF. It was fantastic and Ian gobbled it up VERY quickly!
October 16, 2009 at 1:01 pm
So awesome that you made this gf! Looks delicious. The filling…yum.
It's good to have you back :).
November 15, 2009 at 7:52 pm
Just made this yesterday. FANTASTIC!!!! My family LOVED it and couldn't even tell it was GF.thanks so much 🙂
December 1, 2009 at 12:41 am
I made this for Thanksgiving and for another meeting tonight…everyone, even my sister who avoids everything gluten-free, went back for seconds!
Thank you so much for this amazing recipe!
January 6, 2010 at 3:15 pm
so glad that everyone else is having success with this recipe as well. 🙂 It's nice when no one knows they're eating gluten free, isn't it? I don't even bother saying "oh, that's gluten-free" anymore. I just put it out, make sure I can at least get a piece of my own dessert, and then share with the rest, who have no idea what they're actually eating. lol
September 24, 2010 at 2:44 pm
This looks delicious 🙂 I don't know if I can afford to make anything gluten free.. didn't realize it was so expensive! .. but wanted to try it for our pastor's wife, and this looks too good to pass up 🙂
October 15, 2010 at 8:32 pm
My sister and niece make these every year and I have REALLY missed them, now that I'm gluten free. I will definitely give them a try. Thanks to my sister for finding your site, it looks wonderful:)
Sandy F. says
September 15, 2011 at 6:27 am
Since I can’t have dairy, soy or gluten, is there a substitute I could use for the filling?
September 15, 2011 at 6:39 am
Hi Sandy! When I was in a GF Bakery last month, they topped the carrot cake with a simple dairy free vanilla frosting, for those that could not have the cream cheese frosting. I think that would be the best bet, since most dairy free cream cheese products are full of soy. I think a recipe like this one would work quite well. It won’t be the same, but still quite good. http://www.savvyvegetarian.com/vegetarian-recipes/vanilla-buttercream-frosting.php
September 15, 2011 at 6:58 am
That sounds great! Thanks. I used to use the Tofutti cream cheese, but in the last year have had to cut out soy, so that’s out. I’ll just use LOTS of icing. 🙂
September 15, 2011 at 7:06 am
i think it’ll work alright. It’ll make it sort of like a pumpkin swiss roll. Doesn’t sound too bad either. 😉
October 4, 2011 at 2:46 pm
I tried this today to make sure it would work for Thanksgiving, and I haven’t tasted it yet, but it cracked quite a bit when I re-rolled it after put the icing in the middle. Any thought?
October 4, 2011 at 3:02 pm
Hmm…I’m not sure why it would crack, I didn’t have that problem. Did you make any changes to the cake recipe? How long did you let it cool before re-wrapping it?
October 4, 2011 at 4:51 pm
I let it cool about 45 minutes – perhaps I was too anxious…. 🙂 We just tasted it, though, and it is delicious.
[…] with whipped cream, but it would be SO good with maple cream cheese glaze drizzled down it too. Pumpkin Roll – this has the cream cheese frosting all wrapped up in a neat little package. So delicious! […]
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