Gluten-Free Crescent Rolls |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Posting this recipe as a substitute for Crescent Rolls. Being on a gluten-free diet this is one of those things that many people miss. An easy and versatile recipe. I was sent this recipe from a friend but think that it was originally developed by the Better Batter Flour people. You can use it as you would regular Crescent Roll Dough. Prep time does not include 2 to 3 hours refrigeration/resting time Ingredients:
1/4 cup butter (1/2 stick) |
3/4 cup small curd cottage cheese (do not use low-fat) or 3/4 cup ricotta cheese (do not use low-fat) |
1 cup all-purpose gluten-free flour (you can use a mix of your favourites) |
1 teaspoon xanthan gum |
1/8 teaspoon salt |
3/4 teaspoon gluten free baking powder or 1/4 teaspoon cream of tartar & 1/2 teaspoon baking soda |
2 teaspoons sugar |
1/2 teaspoon vanilla essence, optional for sweet rolls only |
Directions:
1. Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
2. Add the dry ingredients and mix until a dough ball forms.
3. Wrap the dough in cling wrap and chill for two to three hours.
4. Preheat oven to 350°F or 180°C.
5. Sprinkle all-purpose or rice flour onto your work surface and roll the dough into a 14 inch circle. You may find it esier to roll the dough between two layers of good quality baking paper or cling wrap.
6. Cut the dough into 8 triangles.
7. Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ).
8. Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.
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