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.
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.