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
- 59.14 ml butter (1/2 stick)
- 177.44 ml small curd cottage cheese (do not use low-fat) or 177.44 ml ricotta cheese (do not use low-fat)
- 236.59 ml all-purpose gluten-free flour (you can use a mix of your favourites)
- 4.92 ml xanthan gum
- 0.59 ml salt
- 3.69 ml gluten free baking powder or 1.23 ml cream of tartar & 1/2 teaspoon baking soda
- 9.85 ml sugar
- 2.46 ml vanilla essence, optional for sweet rolls only
- 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.
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 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.
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.