Perfect Gluten-Free Pumpkin Roll

Perfect Gluten-Free Pumpkin Roll

3/4 cup gluten-free 1-to-1 baking flour, a blend that contains xanthan gum OR 3/4 cup Erin's Gluten-Free Flour Blend
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
And so on.

  • Step one. Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
  • Next, In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
  • Step 03, Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.
  • Complete Instructions:

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