Gluten-Free Pumpkin Roll with Orange Cream Cheese Filling - alive magazine

Name: Gluten-Free Pumpkin Roll with Orange Cream Cheese Filling - alive magazine
Ingredients: 3 large eggs, separated; 3/4 cup (180 mL) sugar; *1/2 cup (125 mL) fine ground brown rice flour; *1/4 cup (60 mL) tapioca flour; *1 tsp (5 mL) powdered egg replacer; *1/4 tsp (1 mL) guar gum; [or use 3/4 cup (180 mL) wheat flour and do not add * ingredients]; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) ground cinnamon; 1/8 tsp (0.5 mL) nutmeg; Pinch of salt; 2/3 cup (160 mL) canned solid pack pumpkin; 2 Tbsp (30 mL) freshly squeezed orange juice; 1 Tbsp (15 mL) powdered sugar; 1/3 cup (80 mL) cream cheese, at room temperature; 1/3 cup (80 mL) powdered sugar; 1 tsp (5 mL) freshly squeezed orange juice; 1 tsp (5 mL) zest from organic navel orange; 1 tsp (5 mL) vanilla extract; 1 cup (250 mL) whipping cream

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This gluten-free pumpkin roll is so delicious, no one will suspect that it does not contain wheat flour. Alternate instructions are included if you prefer to…

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