Recipe by **Jubes**
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
Top Review by my.ldbug
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!
- 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 See How It's Made
- 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.