Recipe by GlutenFreeGirl
WOW! I just made these delicious danish's. Not only were they fabulous, but they were really quick and easy to make!! Although they don't have a flaky pastry taste like the gluten containing danish's, they have their own little marvalous taste.You won't be able to eat just one! You can make these with your favourite jam. I used a tablespoon of raspberry jam on each danish and drizzled some icing on top.
Top Review by 3RiversCook
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.
- 29.58 ml shortening
- 59.14 ml honey
- 1 egg
- 14.79 ml yeast
- 118.29 ml sour cream
- 59.14 ml potato starch
- 177.44 ml cornstarch
- 1.23 ml baking soda
- 4.92 ml baking powder
- 4.92 ml xanthan gum
- 2.46 ml salt
- 2.46 ml vinegar
- raspberry jam (about 1 tablespoon on each danish)
- powdered sugar
Directions See How It's Made
- Preheat oven to 350 degrees.
- Combine all ingredients, Mix well to removie all lumps.
- Place approximately 1/4 cup of dough in a small oval on greased baking sheet. Flatten down alittle.Repeat until dough is used.Make a small dent in the middle of the danish with your thumb for the filling.Set aside.
- Now take about 1 tablespoon of your favourite jam and spoon into the imprinted middle of each danish.
- Bake for approximately 15 minutes, until golden brown.
- While danishes are baking prepare icing. Use powdered sugar and water to make a runny icing, or prepare your favourite icing making it abit runny.
- When danishes are finished remove from oven and let cool alittle bit. Then drizzle icing over danishes.