Gluten Free Pumpkin Roll Recipe with ChocoNutCheese Grater Review

gluten free pumpkin roll

ChocoNutCheese Grater

When I’m doing my fall baking, and really any baking I try to use as many fresh spices as possible. That means grinding or grating my own spices. Some dried spices are fine, but when it comes to a few spices I want them fresh – every time. One of those spices is nutmeg, and for the past few years I’ve been grating it over a microplane. While I love the fresh flavor, I don’t always love accidentally grating my knuckles as I work.

HIC, Harold Import Co sent the bloggers of the Recipe Challenge their Blossom ChocoNutCheese Grater to review. The small grater is easy to use and works on cheese, nuts and chocolate. There is so much you can do with this little tool, it’s quickly going to become a favorite in your kitchen.

The ChocoNutCheese Grater was easy to set up, I unscrewed the top and added in my nutmeg. Then you simply twist the body to make the plunger go down. Once the plunger met the nutmeg it instantly started grating my nutmeg with each twist. It was so much easier and quicker than doing it by hand. When I was done I simply snapped the lid over the bottom and put it away until next time. Now I have my fresh nutmeg in the cabinet ready to go whenever I’m baking my holiday recipes. It’s simple to use, wash and ready to go whenever I need it for my next recipe! It can help you add fresh flavors to your holiday baking.

Gluten Free Pumpkin Rolls

  • 3 Eggs
  • 1 Cup Sugar
  • 1 15 oz can of Pumpkin (I used home canned pumpkin)
  • 1/2 cup White Rice Flour
  • 1/4 Cup Tapioca Starch
  • 1/4 tsp Xanthan Gum
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/8 tsp Baking Soda

Filling Ingredients:

  • 1 cup Powdered Sugar
  • 8 oz Cream Cheese, room temperature
  • 4 Tbsp Butter, room temperature
  • 1 teaspoon Vanilla
  • Extra Powdered Sugar


  1. Preheat your oven to 350 degrees
  2. In a large bowl beat your eggs on high for 5 minutes until they are fluffy. Add in your white rice flour, tapioca starch, xanthan gum, spices, salt and soda. Slowly mix to integrate.
  3. On a large cookie sheet lay out a piece of parchment paper. Pour your batter mix on top spread it until it’s approximately 10″ x 15″ and 1/4 inch thick.
  4. Bake for 20-25 minutes until the top is no longer tacky and is a bit springy.
  5. Allow to cool on the pan for 30 minutes. Sprinkle the top with Powdered sugar and place another large piece of parchment paper on top. Invert your bread onto a flat surface and carefully pull off the original parchment paper.
  6. Carefully roll the cooled bread in the parchment paper and put it in the fridge for at least an hour. If you are concerned about it unrolling you can always place a biscuit cutter around it while it chills.
  7. After an hour remove the chilled bread from the fridge.
  8. In a large mixer bowl combine the powdered sugar, cream cheese, butter, and vanilla until smooth. This will almost be a a pour-able consistency. Smooth it out on top of the bread and make sure it covers all of the surfaces evenly.
  9. Using your parchment paper start to roll the bread over the top of the filling. Don’t squeeze too tight or it will start to come out the sides of the roll.
  10. Sprinkle additional Powdered sugar on the outside to prevent moisture build up.
  11. Refrigerate seam side down for another hour before serving.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!


Find HIC, Harold Import Co. Online: 

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 Holiday Recipes


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