Pumpkin Roulade with Ginger Buttercream

The holidays can be stressful for everyone, especially for people with Celiac. When you’re surrounded by glutenous sweets and treats, sticking to the gluten-free diet can be challenging.

If you have a sweet tooth like I do, you can agree there are few things more heartbreaking than sitting in a room watching others enjoy a dessert to which you’re allergic.

pumpkin roulade1Not only is it heartbreaking, but it can result in serious levels of “hanger.”

As someone who loves the holidays and hates the feeling of missing out on treats of any kind, I thought what better way to kick off Christmas than with a great recipe that’s been adapted to be gluten-free.

Joined by my sister, who is notably better in the kitchen than me, we set out to make one of our favorite holiday recipes that our mother has made for Thanksgiving, Christmas and winter birthdays for years: Pumpkin Roulade with Ginger Buttercream.

Worth noting is that this recipe is rated as difficult by Ina Garten, so it’s best to save this dessert for a time when you have an extra hand (or two, or even three) to help.

pumpkin r1While my sister and I succeeded in our first attempt at the gluten-free pumpkin roll, we learned a few lessons along the way that are definitely worth paying attention to if you decide to tackle this recipe:

  • Read the entire recipe through before you go grocery shopping. (For example: you need parchment paper, a large board, a drying rack, and a clean, thin cotton dish towel)
  • Don’t be stingy with the powered sugar on the dishtowel; the more the better.
  • For the cake: while the recipe suggests a baking time of 10 to 12 minutes, we suggest baking the cake for 13 to 14 minutes.
  • For the buttercream: add the confectioners’ sugar to the mascarpone cheese slowly.
  • Refer to this instructional video for more details on how to complete the recipe. (Note: this video was crucial in showing us how to roll, unroll and re-roll the cake)

Gluten-Free Pumpkin Roulade with Ginger Buttercream:

Total time: 1 hour 57 minutes (1 hour and 45 minutes prep, 12 minutes cook / bake time)

pumpkin ingredientsIngredients:

For the cake:

  • 3/4 cup Bob’s Red Mill flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin (not pie filling)
  • 1/4 cup confectioners’ sugar, plus extra for dusting

For the filling:

  • 12 ounces Italian mascarpone cheese
  • 1 1/4 cups sifted confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/4 cup minced cried crystallized ginger (not in syrup)
  • pinch of kosher salt

To begin, preheat the oven to 375 degrees. While the oven is preheating, grease a 13-by-18-by 1-inch sheet pan. (Note: we used a 17.25-by-11.5-by 1-inch sheet pan and it was fine.)

pumpkin step 1

Line the pan with parchment paper and then grease and flour the paper.

pumpkin step 2

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, then stir to combine.

pumpkin step 3

Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened.(Note: we used a hand mixer and found that it worked fine. However, I would recommend using an electric mixer if possible.)

With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated.

Finish mixing the batter by hand with a rubber spatula.

pumpkin step 4

Pour into the prepared pan and spread evenly.

pumpkin step 5

Bake the cake for 10 to 12 minutes (we recommend 13 to 14), or until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.)

pumpkin step 6

As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. *Refer to this video for guidance on the next few steps of the recipe.

pumpkin step 7

Peel away the parchment paper.

pumpkin step 8

With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake.
*Watch how Garten does it before you start the process! Allow to cool completely on a wire rack.

pumpkin step 9

While the cake is drying, make the filling: in the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners’ sugar, and cream together for about a minute until light and fluffy.

Stir in the crystallized ginger and salt.

pumpkin step 10

To assemble, carefully unroll the cake onto a board with the towel underneath. (Note: do this step slowly)

Spread the cake evenly with the filling.

Reroll the cake in a spiral using the towel as a guide. (Refer to the video for additional assistance)

pumpkin step 11

Remove the towel and trim the ends to make a neat edge.

pumpkin finished

Dust with confectioners’ sugar and serve sliced.

This dessert is a great choice for a festive, flavorful and relatively healthy way to satisfy your sweet tooth this holiday season.

pumpkin finished2While slightly difficult to make, this would be a great dish to bring to a family holiday dinner or a dinner party at a friends house.

Even better is that due to the small amount of flour needed for the recipe, your guests won’t even know it’s gluten-free!

Sarah’s baked bread

My sister Sarah is a beast behind the blender, whipping up gluten-free delicacies on a weekly basis using a variety of kitchen tools.

Her latest recipe is for a loaf of bread and requires a bread machine* to make.
*Sarah recommends using the Zojirushi 1-lb bread machine.


  • 3/4 c milk (dairy milk recommended)
  • 2 eggs warmed to room temperature
  • 1 1/2 tsp cider vinegar
  • 2 Tbsp vegetable oil
  • 1 Tbsp honey (maybe cut this in half because bread came out a bit sweet for my taste)
  • 1 2/3 c Bob’s red mill wonderful bread mix
  • 1/4 c corn starch (I didn’t have it so I just used another 1/4 c of Bob’s bread mix)
  • 2 Tbsp potato starch
  • 1/2 tsp salt
  • 1 1/2 tsp xantham gum
  • 1 tsp active dry yeast


  1. Add ingredients to the bread maker in the order listed, ensuring that the yeast does not touch any liquid.
  2. Bake in bread maker on basic bread regular setting with regular crust. (Should bake for 3 hours and 40 minutes.) 

Turkey chili 

I’ve blogged before about my obsession with the crock-pot, but I’ve yet to discuss my favorite thing to make in it: Chili.

Chili is my number one comfort food.

My mom used to make it with mashed potatoes and I swear, regardless of the day I had, when I ate it everything was better.

When it comes to chili, I’ve found that regardless of what I throw into the crock-pot, it always turns out fantastic.

I have one all-time favorite recipe for turkey chili that is incredibly flavorful and really easy to make. 


  • spices to taste: oregano, adobo, chili powder, Penzey’s chili 9000, chipotle chili powder, pepper, cayenne pepper and garlic.
  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of small white beans
  • 1 lb of organic ground turkey
  • 1 chopped onion
  • 1 chopped red pepper
  • 1 chopped green pepper
  • 1 cup of mushrooms
  • 3 tbsp tomato paste
  • 1 can of fire roasted diced tomatoes
  • 4 cups of unsalted chicken broth
  • 1 bay leaf


  1. Throw the vegetables into a pan with a little bit of oil and fry until brown. Throw into the crock-pot when ready.
  2. Throw everything else into the crock-pot, set on low and cook for 8.5 hours.
  3. Serve and enjoy over a bed of rice or with tortilla chips and cheese.

Crock-pot kale and bean soup

The crock-pot is my favorite kitchen tool.

I use it every weekend and no matter what I seem to throw into it, everything turns out fantastic!

My latest recipe creation is for Kale and Bean Soup.

It’s hearty, filling and vegetarian-friendly.

It’s perfect for a cold weekend day.

So here’s what you need to make it in a crock-pot: (I use a 3.5 quart Cuisinart)


  • a bunch of kale (2-3 cups)
  • 1 can of small white beans
  • 4 cloves of garlic
  • 1 onion
  • 2 tomatoes
  • 1 package of baby bella mushrooms
  • 1/2 cup quinoa
  • 1 can of cannellini beans
  • 1/4 cup carrots
  • 4 cups of vegetable broth
  • 1 bay leaf
  • 2 tablespoons of Penzey’s diced green & red bell peppers
  • as much as you’d prefer of the following spices: adobo, chili powder, basil, parsley, salt, pepper, cayenne pepper and rosemary.

kale and bean soup1Directions:

  1. Chop all vegetables into bite-sized pieces (or your preferred size for soup.)
  2. Throw the onion and garlic into a pan with 1 tablespoon of oil and cook on medium until lightly browned.
  3. Throw the onion and garlic from the pan into the crock-pot.
  4. Throw everything else (all chopped vegetables, spices and both) into the crock-pot.
  5. Cook on low for 8 hours.

When using the crock-pot, I always recommend making large quantities so that you can freeze the leftovers and use it for lunches or dinner later in the month.

After finishing this recipe, I decided to keep out just enough for my boyfriend and I to each bring soup for lunch. I divided what was left into 3 lunch-sized containers and put them in the freezer so that I have lunches (ready to go) for next week and later in the month!

What do you think of this recipe?

Comment below sharing your opinion, willingness to try it and any additions you have in mind!