Laminating Gluten Free Dough
Butter is KEY to croissants. And the butter lamination step is one of the reasons that croissants have that hallmark flakiness .
But the butter needs to stay cold enough while working with it not to melt, so youll likely need to keep sticking the dough + butter back into the refrigerator multiple times to keep it well below its 100°F melting point.
Start by rolling the dough out gently, then place a slab of butter half the dimensions of the rolled dough onto the bottom half of the dough.
Then fold the top of the dough down over the slab of butter and seal the edges lightly .
The steps here are called book folds can you see why?
Then rotate the dough one-quarter turn, roll again and fold the top down and the bottom up .
Rotate the dough one-quarter turn, roll out again and repeat the folding steps.
If youre really getting into a groove, you can repeat the turning step again, but dont add more butter, as the butter proportion is perfectly configured for this recipe. Too much butter and youll have pastry sitting in a pool of it not ideal.
Keep brushing off any excess flour and remember that the butter must remain cold and not melt during this process, so if the dough needs to be wrapped in plastic and refrigerated at any time while youre working with it, please do so.
Gluten Free Crescent Roll Recipe
In the family of pastries, I ask for the unique, the famous, the one that everyone envies us, I named the crescent roll! Its name alone evokes a sweet scent of indulgence that is difficult to resist.
Plain or in butter, stuffed with jam or spread, it is the essential element for a royal breakfast on Sunday morning. Its puff pastry makes us crisp with happiness and for the aperitif it also knows how to make mini and salty, garnished with salmon, pesto or sundried tomatoes.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it’s been frozen for when you are ready to eat it.
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The Tools I Use For Making Gluten Free Croissants
You dont absolutely need these tools to make gf croissants, but they definitely make it easier:
- Dough scrapersthese are so cheap, but are one of my favorite kitchen tools EVER! They make it so easy to get any dough completely out of bowls.
- Bench scraperanother priceless tool to have in the kitchen, bench scrapers make it easier to keep dough from sticking to your counter and can also be used as a cutting tool in many instances.
- Pastry wheelthe one I use is old and no longer available, but this one is exactly the same .
- Pastry brushI purchased the pastry brush I use from our local Restaurant Depot, but this one is just like mine.
- Acrylic rulerI also cant live without this ruler! It helps to keep the edges of the croissant dough straight, you can see through it , and it offers a straight edge when cutting triangles for croissants .
- Quarter sheet pansI recently purchased these stainless steel quarter sheet pans because I got sick of my aluminum pans warping and discoloring. These are so sturdy and come in a 2-pack.
- Half sheet pansthese are the ones I have, although I would opt to purchase these stainless steel ones in the future .
- Pre-cut parchment sheetsI use these ALL THE TIME for anything and everything. So convenient!!
- French rolling pinI have THREE rolling pins and I always gravitate to this one.
Rolling And Shaping Gluten Free Crescent Rolls
Wax paper is key to successful crescent rolls. It helps with preventing the dough from sticking too much and give you a nice surface to work on for rolling it out.
Using a rolling pin, roll the dough to a 12 inch circle. You might need to sprinkle it with flour a few times.
Then, using a butter knife, slice the crescent roll dough into 12 slices, like a pizza.
Carefully roll each slice, starting from the long end, toward the center of the circle.
Place each crescent roll onto a baking sheet.
These crescent rolls are a bread lovers dream!
If you’d like to see more mouthwatering gluten free breads, check out these roll recipes next!
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- Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
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- In a small bowl, whisk together warm water, sugar, and yeast and let stand for 5 minutes. If it does not bubble and rise at this point, throw it out and repeat the proofing step with fresh yeast.
- Stir to combine the honey or agave and egg in a separate bowl, then slowly add to the dry ingredients, along with the proofed yeast mixture.
- Beat on the low speed of an electric mixer until well-blended add more milk or water if needed until the dough is soft it should not be resistant or tough. The dough should be wet but firm.
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How To Make Gluten
First, start by making sure to freeze or refrigerate 1 lb of butter that can be grated at least 6 hours before preparing these crescent rolls. If you are here and dont have 6 hours, you can still grate it cold at a refrigerated temperature.
Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes . Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof .
Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin .
In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar .
Slowly add that mixture to the flour mixture in stand and combine until well blended .
Roll the dough out into a big circle disc shape or divide it in half and roll into two discs on saran wrap heavily sprinkled with white rice flour .
Using a pizza wheel, cut into triangle shaped pieces like you would pizza .
Grate the frozen butter on to the disc before rolling it up . So if you have two discs youll do half the butter on each.
Pro Tip: Its important that its grated on after the discs are cut or the pizza wheel will pick up pieces of the butter and make a mess
Rollup each piece into the crescent shape, rolling from large end to small end .
Pro Tip: Tuck the grated butter in as you roll the crescents up
Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them.
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Can You Make These Dairy
Yes, you definitely can make them dairy free! Just be sure to use full-fat canned coconut milk in place of the regular milk. The high fat content in it makes them turn out great.
Also, you will need to use dairy-free butter sticks that have been frozen when grating onto the dough. Earth Balance has some that Ive heard work very well.
**time Saving Update Roll Rise And Bake
This recipe for gluten free crecent dough has been my go to for so many things. However, after talking with Jules Shepard, Ive made some tweaks. In the past, Ive allowed the dough to rise, then rolled them, then allowed them to rise again. She said the second rise was unnecessary. You can hear more of her baking tips in my May 2020 interview with her.
So, I took her at her word, and made them again, with her advice. I eliminated the 90 minute dough rise all together. Once the crescent dough was formed, I rolled it, brushed it with butter, and then cut and rolled the dough into crescents rolls. Then I allowed them to rise in a warm spot for 30 minutes. Once risen, I preheated the oven to 350 degrees and baked them for 12 minutes. I took pictures of the rolls made with the shorter process, and I must say that they taste amazing!
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Can I Make These With Gluten
While I think the best results are made by using the flours listed in this recipe, weve also used a GF all-purpose flour and it works just fine.
Just know, the taste may not be AS good as when blending flours like in the recipe. These measurements have been tested over and over to get the crescent rolls just perfect.
Make sure if you use GF all-purpose flour, you avoid ones with bean flour. Also, check if it has Xanthan gum because you would then omit that if so.
Best Gluten Free Pillsbury Crescent Rolls Videos
You will learn what other people have to say about using gluten free pillsbury crescent rolls and exactly how it worked well for them. Keep reading to view the best selling items and what other individuals have to state about using them. To help you, we have selected a number of useful video reviews that will help you make an informed choice on gluten free pillsbury crescent rolls.
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Buttery Gluten Free Crescent Rolls
If you used to love Pillsbury Crescent Rolls, I have created the perfect gluten free copycat version! My gluten free crescent rolls recipe is not only fluffy with a slightly flaky outside, it is full of buttery goodness in every bite.
I baked these buttery soft rolls, their taste and texture are so like Pillsbury Crescent rolls, I knew I had to share this recipe with you all
If you are the person who typically clicks the big Jump to Recipe button to get straight to the recipe, I encourage you to read this post and all of the steps. I am including a lot of process shots to help walk you through all of the steps to make this recipe.
If you love baking rolls, you will also want to try these soft gluten free dinner rolls too!
Gluten Free Crescent Rolls Recipe
These airy gluten free crescent rolls present so beautifully on the dinner table. If you double the batch and wrap the dough around some gluten free hot dogs, youve got some pigs-in-blankets* thatll be the envy of the lunch table .
These yummy rolls are also great the next day for an out-of-the-ordinary peanut butter and jelly sandwich. Or ham sandwich, or, well, you get the idea. Make a bunch. Enjoy them all!
Rather than baking them buttery, you could also fill them with whatever savory or sweet stuff you have in mind. Pumpkin, apple butter, hot dogs , cheese, chocolate the world is your oyster with this yeasted crescent roll recipe!
To make this easy gluten free crescent roll dough, you start by proofing the yeast.
Then youll mix the dough together and roll it out. Using my gfJules Flour is the secret to making a dough thats actually fun to make & shape it actually stretches and makes it easy to roll out. Such a dream to work with!
Next, cut long triangles from strips in the dough they dont have to be perfect, but you can certainly measure them out to be equal, if that makes you happy!
Then you roll the dough up just like you used to do with the refrigerator rolls. Voila!
Brush the tops with oil or egg wash to keep the dough moist while rising and help the rolls to brown when baking.
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Making The Butter Block
The next morning, mix the butter and two tablespoons of bread flour in a small bowl until smooth and well combined. Scrape it into a quart-sized ziptop baggie and push it into the corners, then take a rolling pin to roll it into an even block. Place the butter block in the refrigerator while you work with the dough. Please note: this butter block is for HALF the dough. If you plan on using all the dough at once, youll need to double the amount of butter and flour and put it in a gallon bag.
Recipe Step By Step Directions:
Are you ready to give this gf crescent rolls recipe a try? Please read through all of the steps before starting.
Step 1: Add the yeast and 1 teaspoon sugar to filtered warm water and allow to sit for 5 minutes. Make sure your water is no hotter than 110º F.
*I highly recommend using filtered water because chlorine and other chemicals in water can affect yeast growth.
Step 2: Add the melted butter, sugar, levain , and egg to the yeast mixture. Mix well then add the gluten free flour. Mix into a wet dough.
What is a Levain? Also known as a very plain sourdough starter, French pastry chef Dominique Ansel recommends this strongly in his croissant recipe that I was trying to convert to gluten free. You can use my gluten free starter recipe to create one if you choose. It takes about 5 days to grow a levain.
*Although using levain completely optional for crescent rolls, I feel it is worth using if you have one. Note to use a starter made from basic flour. Stronger starters with buckwheat and other flours will give an off-flavor.
Step 3: Cover the bowl with plastic wrap and allow to rise for 2 hours. I let mine rise overnight.
Step 4: Add more flour You want your gluten free crescent roll dough to be workable.
Step 5: Place the dough on a gf flour dusted piece of wax paper and cover it with another piece of wax paper. Roll the dough to 1-inch thickness. Cover with plastic wrap. Allow it to rise in the refrigerator for 1 hour.
Step 8: Place the butter onto the dough.
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