Gluten Free Danish Recipes

GLUTEN FREE CHEESE DANISH

Steps:

• In a small bowl, add the yeast, one teaspoon sugar, and warm milk. Allow sitting for 10 minutes to let it get frothy.
• In a large bowl, add the dry ingredients and whisk to blend.
• In a medium-sized bowl, add all of the wet ingredients. Pour in the frothy yeast mixture and whisk to blend.
• Pour the wet ingredients, including 4 of the tablespoons of butter melted, into the dry ingredients and mix.
• Place plastic wrap onto a cutting board. Sprinkle with flour.
• Put the dough to the cutting board. Sprinkle the top of the dough with more flour. Use a rolling pin or your hands to press it flat to 3/4 inch thick. Use as much flour as needed to prevent it from being sticky. At any time you can refrigerate the dough to help.
• Add chunks of butter and then fold the dough onto itself. Roll flat again.
• Add more butter chunks and roll again. You will keep repeating this process so that you have lots of butter layers. This is what makes your pastry dough flaky. It is a bit time consuming but it is worth it!
• Repeat this process until you use all of the butter. Again, you will want to refrigerate the dough a bit between each butter layer. Cold butter works a lot better in making flaky layers.
• Make the cream cheese layer by adding room temperature cream cheese, the egg yolk, and sugar to a mixer and whip until creamy.
• Roll your dough to 1/2 to 3/4 inch thickness. Use a cookie cutter to cut out circles, or another shape.
• Place the danish dough rounds in a warm place to rise for 45 minutes.
• Use your fingers to press down the dough in the center of the circle. Add one spoon full of the cream cheese mixture and jam to each center.
• Preheat the oven to 350º F.
• Beat an egg in a small bowl. Use a brush to spread the egg onto the exposed dough of each pastry.
• Bake for 18-20 minutes until done. Allow cooling.
• Make the icing with the powdered sugar and lemon juice to a bowl. Feel free to add more lemon juice to get the right consistency. Drizzle onto each Danish.

GLUTEN FREE DANISH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
• Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
• Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.

GLUTEN FREE DANISH

Steps:

• 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.

GLUTEN FREE ALMOST DANISH RYE BREAD

Steps:

• If using uncooked rice, cook as you would regular rice.
• In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
• Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
• Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
• It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
• Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
• Place in the oven on the bottom rack.
• Bake at 180 C / 375 F for 1 hour.
• When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
• Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.

GLUTEN FREE DANISH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
• Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
• Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.