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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