Saturday, January 19, 2008

They are NOT kidding... Gluten Free Crescent Rolls!




These puppies are good! I know I'm probably the 546th gluten free blogger who has now made them (and of course tweaked them slightly to my liking) but they are STILL worth blogging about!

You've probably seen:

  • Kate's version, so elegantly crispy and buttery both as crescents and croissants...
  • Cassandra's version, some truly beautiful rolls using montina flour and creating some awesome looking cinnamon buns...
  • Steve's version using blackberry jam and cream cheese rolled up inside (oh I've GOT to try that Steve!), and of course...
  • The listing with the celiac delphi forums. Have I missed anyone else??

These gluten free crescent rolls are soft and chewy. Buttery and yummy! Not exactly food for a fat-free diet, but awesome for a special occasion!! This is the only time this month that I broke the "sugar-free" rules. The recipe calls for 1 TBSP. sugar, but I just used 1 tsp. and it they still tasted wonderful!

I used my now favorite gluten-free flour blend! I've been focusing on whole grain gluten-free flours this month, which can be difficult since so many ready made gluten-free products contain white rice flour. So we used very few -- if any store bought gluten-free convenience foods. The new flour that I have been using, which is a whole grain (and my new favorite, along with sorghum) is millet flour. Mary Frances is having a wonderful blogging event all about gluten-free flour blends! So blog about yours and share with her by Janurary 23rd! Here is my blend:

Carrie's Favorite Gluten-Free Flour Blend:
1 part sorghum flour
1 part brown rice flour -or- soy flour (if you are not allergic!)
1 part millet flour


Before making these, I had not had a crescent roll since Christmas 2006! I cannot tell you how delighted I was to try them! These are excellent rolls, not as flaky as Kate's croissants, but still VERY good, and VERY easy to make! I also used Kate's wonderful tip for freezing the butter and grating it for use in the recipe!! Oh, how I wish I had known that trick YEARS ago when I first learned how to make biscuits! Boy, would that have made life easier!!

If you try these, please let me know how you liked them and what additions or changes you made to them! I love seeing all the different flour mixes people have used and what wonderful fillings they have placed inside!!





Gluten Free Crescent Rolls
(originally from the Better Batter website)

  • 1/2 stick (1/4 cup) butter, frozen and grated
  • 3/4 cup small curd cottage cheese (DO NOT USE FAT FREE!)
  • 1/3 cup sorghum flour
  • 1/3 cup millet flour
  • 1/3 cup brown rice flour or soy flour
  • 1 tsp. xanthan gum
  • 1/8 tsp. salt
  • 3/4 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. vanilla (optional -- use only if you're making a sweet roll)

Mix together grated butter and cottage cheese, either in your mixer or by hand. In another medium sized bowl, mix all dry ingredients together. Add dry ingredients to butter and mix until a ball of dough forms.

At this point you can wrap the dough in plastic wrap or chill or two hours, -OR- if you are already using frozen grated butter you can proceed with baking. I did this and they plumped up perfectly!

Preheat your oven to 350. Sprinkle rice flour on parchment paper or plastic wrap and roll ball of dough in a large circle (14"). (I also like to place an additional piece of plastic wrap on TOP of the dough and roll out the dough under the plastic wrap -- this keeps your roller from getting sticky!)

Cut into 8 triangles with a pizza cutter. Roll each triangle up starting with the wide end continuing to the tip (at this point you can fill the dough with whatever you like!). Place rolled crescents on a greased or parchment-lined baking sheet. Bake 18-20 minutes. Serve immediately while hot!! Enjoy!

For a printer friendly version, click here.





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19 comments:

  1. Looking good! You guys are awesome to make these. I like seeing all the versions...it is fun. It is almost it's own blogging event. :)

    And, the hot dogs wrapped in them look SO good. A hot dog in decent bread, YUM! Great idea. Pigs in a blanket. Crack me up!

    :)

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  2. Um yea..... I'm on my way over. Add a seat to the table and gimme a plate with a million hot-dog crescents, please! :)
    -Kate

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  3. I am the last blogger on earth to try these! Every weekend I keep saying I will make them. With each post I see them in I get hungrier!

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  4. I still haven't tried these and I can't wait to try them. Yours look wonderful, my mouth is watering.

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  5. Ahhh--if I could have cow dairy/casein, I'd be all over those

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  6. Carrie-

    Good work! I have not tried millet flour. I want to meet you at Whole Foods soon and shop till we drop. We can blog about it. ;)

    xoxo
    Nat

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  7. Cass -- Thanks girl! I had to join your bandwagon!! I'm a delightfully gluten free groupie!! It's a fantastic recipe!!

    SM -- It really is like it's own blogging event isn't it!! It sort of morphed on it's own! LOL Pigs in a blanket rock! I had not eaten them in YEARS literally until I tried this crescent roll!

    Kate -- (I always want to call you Katie for some reason!!) YOU are TOO funny! I always love your comments! You come on over ANYTIME chicadee! I'll make crescents if you will make me some of your croissants!!

    Melanie -- YOU MUST make these! I kept putting them off too, and i just kept seeing Kate's and Cassandra's pics... and I just caved in and made them! Ohhh.. they are yummy! I think I may have to cave in again tomorrow morning! Perfect for a Sunday breakfast!!

    Lea -- THANK YOU! Try them girl! You'll love them!!

    Sally -- Do they make any type of casein/milk free cottage cheese or cream cheese like dish... makes me wonder if you could use some sort of silky tofu in this! I don't know... that might be a long shot!

    Nat -- I rarely get to Whole Foods, but when I do I always wonder if I'll run into you! I could spend HOURS in that awesome store!! LOL (And spend more money than I could ever make!! LOL ) We should do that sometime though! OH... you will LOVE millet flour! It is very light tasting, is high in protein and fiber, and has a beautiful golden yellow color! It would make a gorgeous yellow/vanilla cake!

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  8. I do these from the original recipe, but I add 1/2 t. gelatin.

    1 cup flour mix of choice
    1/2 stick soft margerine
    1 t. xanthan gum
    3/4 cup lowfat cottage cheese
    1/2 t. gelatin

    Works great for me, and Jeffrey (the son) loves them.

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  9. I am so making these this weekend! Thanks for the recipe!

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  10. I stumbled across this blog on a search for gluten free crescent rolls. thanks for posting this recipe. Now I can send my kids to the superbowl party with wheat free pigs in a blanket! (granted I can find the natural hot dogs. LOL)

    Thanks Again!

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  11. GF Lilly -- Please email me (gingerlemon_girl at yahoo dot com) regarding this recipe! I'd like to help you figure out how to make this recipe at your high elevation!

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  12. Carrie,

    Do you have any idea for how to make this dairy-free? What could I sub for the cottage cheese? I know I can use Earth Balance spread for the butter, but not sure about the cottage cheese. The recipe looks fantastic!

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  13. These look great! I'm going to try them out for the annual Christmas buffet.

    Now that my son and I have been diagnosed with Celiac, it changes the dynamic of all the family holidays. My solution is to host it this year. Now I have to find alternatives to all the wheaty food. This will be a great start.

    Also, I'm glad to see you use the brown rice flour/sorghum mix. I also have been using that the past year, along with others, but keep coming back to that because I think it tastes the best with the best baking results. Nice blog!

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  14. I have GOT to make these for Madelyn! She will FLIP out!

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  15. I know this is a shot in the dark, but what if you used goat cheese to replace the cottage cheese? The goat cheese I buy reminds me much more of cream cheese, but it's just an idea. ;)

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  16. I'm Super-Excite to use this Dough for all the crescent roll dough recipes I've been missing out on! You know, all the Pampered Chef rings and braids and appetizers - LoL!
    Thanks so much - You ROCK!
    Denice

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  17. Just tried these using Bob's Red Mill All Purpose Flour instead of your mix (didn't have all those flours at home). Oh my GOODNESS I'm in heaven. It is so wonderful to taste something that is even CLOSE to what a crescent roll tastes like!! (And these are pretty close - just not quite as salty, which is probably means they're quite a bit healthier!) Thanks for sharing!

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  18. These were wonderful and freeze beautifully (before baking). I am making chicken pot pie now and plan on using it for the top crust.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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