Gluten-Free Crescent Rolls

Total Time
Prep 20 mins
Cook 30 mins

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 Nutrition


  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.
Most Helpful

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!

my.ldbug December 29, 2011

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.

Lexington6933 September 26, 2009

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.

3RiversCook October 31, 2014