Best Gluten Free Danish Recipes
GLUTEN FREE DANISH
My husband says these are the closest thing to 'real' Danish he has had since going gluten-free five years ago. We like raspberry jam, but you could also try pie filling in the middles.
Provided by Melissa R.
Categories Bread Yeast Bread Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 64.6 g, Cholesterol 22.9 mg, Fat 8.3 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 366.3 mg, Sugar 26.2 g
GLUTEN FREE ALMOST DANISH RYE BREAD
When my sister recently was put on a gluten and lactose free diet, I went all over the Internet looking for a rye bread for her. This is what I found at hindbærsnitten.dk. It is so good, that my DB asked if I would make it for him, too. The dough will be thick and sticky like cold oatmeal, don't worry about that it will bake up fine. So I do, using regular flour though. The taste is fantastic, a little hard to slice. Freezes well.
Provided by Benthe Danish
Categories Yeast Breads
Time 2h20m
Yield 1 1.75l loaf pan, 14 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 146, Fat 7.9, SaturatedFat 1.1, Cholesterol 0.9, Sodium 342.1, Carbohydrate 15.9, Fiber 3.2, Sugar 1.2, Protein 4.2
GLUTEN FREE DANISH
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.
Provided by GlutenFreeGirl
Categories Breads
Time 25m
Yield 6 danishes, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 221.3, Fat 9, SaturatedFat 3.6, Cholesterol 41, Sodium 340.6, Carbohydrate 33.4, Fiber 1.1, Sugar 12.5, Protein 2.8
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