Gluten-Free Crescent Rolls

"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"
 
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photo by my.ldbug photo by my.ldbug
photo by my.ldbug
Ready In:
50mins
Ingredients:
8
Yields:
8 rolls
Serves:
8
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ingredients

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directions

  • Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
  • Add the dry ingredients and mix until a dough ball forms.
  • Wrap the dough in cling wrap and chill for two to three hours.
  • Preheat oven to 350°F or 180°C.
  • 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.
  • Cut the dough into 8 triangles.
  • Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ).
  • Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.

Questions & Replies

  1. So would this recipe work to make chicken pockets? You make a chix mix and put into 2 crescent rolls , fold in sides to seal chix mix inside & bake for 45 mins.
     
  2. How long will the dough keep in the fridge or would it be okay to freeze? I wanted to use this dough for some GF kiddos in Sunday school to make Resurrection Rolls on Easter Sunday. Thanks!!
     
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Reviews

  1. Thanks for posting this really eassys recipe. I made the sweet version (adding in the vanilla essence as suggested). Kids loved it with the leftover cranberry jelly that I had made for our Christmas brunch and a spot of whipped cream that I had on hand. Only "drawback" was that I was expecting the rolls to rise a bit more than they did. But aside from that, the rolls were quite tasty!
     
  2. My celiac husband stated these tasted just like regular cresent rolls. I'm not on a gluten free diet so I have had real cresent rolls recently and I thought these tasted very good, but I wouldn't go so far as to say they were the same. I noticed the flavor of the cottage cheese. We had the best success with a Nearly Normal flour blend. Whenever we have extra cottage cheese on hand we will definately be making more of these.
     
  3. Thanks Jubes great recipe! These turned out very good! I wrote the recipe wrong and only used 1/2 tsp of xanthan gum but they rolled out very nice. I used 3/4 cup thai rice flour and 1/4 cup tapioca for the gluten free flour mix. I also increased the baking powder to 1 tsp since someone mentioned that they did not rise. I omitted the vanilla because I used the dough to make pigs in a blanket. I really love the use of cottage cheese it increases the protein. Most gluten free breads lack protein. If I were making theme sweet I would definetly increase the sugar to a few tablespoons. I really like this dough I am considering adding an egg to the dough in the future and making some rolls because they were nice and soft and a little crusty on the outside.
     
  4. This recipe is AMAZING!!! I've been gluten free for a year now and I have missed crescent rolls so much. Even my non-gluten free husband loved them. I used the cottage cheese, not ricotta, and no vanilla because they were part of a savory dish. Unlike what another user said, we did not taste the cottage cheese at all. I made the dough the night before and let it sit in the fridge overnight so they would be ready in the morning, and that worked out well. I definitely suggest rolling it between some good cling wrap, and have some extra flour on hand to prevent sticking. When there were a few mins left cooking (I cooked for a total of 25 mins) I sprayed the rolls with I Can't Believe It's Not Butter Spray, which gave them a golden, buttery topping. Will definitely be using this recipe again.
     
  5. Wonderful recipe!! My daughter and mother are gluten intolerant so I am always looking for recipes to replace "traditional" gluten products with. was skeptical when I saw this recipe because it was simple, but the cresents turned out great. I am excited we can have cresents again at Thanksgiving.
     
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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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