Description
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
Ingredients
- Butter
- Small Curd Cottage Cheese
- Gluten-free Flour
- Xanthan Gum
- Salt
- Gluten Free Baking Powder
- Sugar
- Vanilla Essence
Instructions
- 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 350f or 180c
- 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
- 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