Gluten-Free Crescent Rolls

"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"
Gluten-Free Crescent Rolls created by my.ldbug
Ready In:
8 rolls




  • 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.

Join The Conversation

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  1. hethmm6
    So would this recipe work to make chicken pockets? You make a chix mix and put into 2 crescent rolls , fold in sides to seal chix mix inside & bake for 45 mins.
  2. jenblazek
    How long will the dough keep in the fridge or would it be okay to freeze? I wanted to use this dough for some GF kiddos in Sunday school to make Resurrection Rolls on Easter Sunday. Thanks!!
  3. Jenna M.
    Wonderful recipe!! My daughter and mother are gluten intolerant so I am always looking for recipes to replace "traditional" gluten products with. was skeptical when I saw this recipe because it was simple, but the cresents turned out great. I am excited we can have cresents again at Thanksgiving.
  4. 3RiversCook
    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.
  5. smartsarah
    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.



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