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As far as a GF Danish, these are pretty good. I am not the one with the intolerance so am trying different things for my DD for Christmas when she's home. They spread quite a bit and the jam fell to bottom but all in all for a GF recipe, I think she's going to like them.
Yummy! And so easy! I made these a couple of weeks ago as a treat for my husband and they were so well-received that they were requested for Christmas breakfast. I made them into cheese danishes with some sweetened Neufchatel cheese and a dollop of blueberry or strawberry fruit spread. So good!
Excellent recipe! I found the danishes a bit too big for me, so next time I will use about half of the dough for each to make them smaller. I also found that spraying my hands and fingers with non-stick cooking spray helped me for them without making a huge mess.
I made this and is is wonderful. Since I can not handle corn I used equal amounts of arrowroot and it worked just great. I also used rapid rise yeast. This one will be on my company list from now on.
Great flavor. Found it strange to have yeast with no rise time. I seemed lumpy & runny but it worked out great. Am trying a rise with the second batch just to see how it works out.
These were good. I do believe this is a Roben Ryberg recipe and most of her recipes have too much xanthan gum for my taste so I reduced it by half. The danish did spread more but they were very good. I would use butter next time and maybe add some vanilla because it did seem like something was missing in flavor. I used super fine thai rice flour and millet for all the cornstarch and potato starch and they were very tender. This recipe is very forgiving if you have to substitute starches or flours.
Ahh! I've been working in a bakery for three weeks, staring longingly at the danishes each day. These totally hit the spot, and they were easy, and they used ingredients I had on hand. That's awesome in and of itself. They remind me of the prepackaged danishes, the fluffier ones, and I mean that in a really good way. Thanks so much for sharing such a fabulous recipe - Sunday mornings will be so much better!
Delicious! I was very skeptical, but it tasted wonderful! I used an ice cream scoop and a potato starched finger to make an indention. I used about 4 oz. cream cheese and 2 Tbls. sugar and a splash of vanilla. Yum! Also, added almond extract to the icing. Will absolutely be making this again!
I'm so glad I found this recipe; cream cheese danish is my fave. The one thing I did to make these from great to WOW - I swapped the 1/4 cup of potato starch for rice flour or another flour such as sorghum. They were less gummy this way. I used the back of a wet spoon to make a crater in the middle of the danish. More room to hold all the yummy filling. This is a keeper recipe.
Pretty good for a gluten free pastry! The texture is very close to "regular" danish. The only thing I might try different next time is to use either grated lemon zest or lemon extrat in the batter for a lemon/raspberry danish - as they are they taste a bit yeasty, and adding lemon flavor may help with that. I made them exactly as listed above, except I did what another reviewer suggested and added the jam halfway through bake time. My only real other advice is to make sure you follow the directions to mix well and remove lumps, as the cornstarch/potato starch can get lumpy. This recipe is definitely a keeper!