When you think of Thanksgiving, do the sides… the desserts… the turkey… and the BREADS come to mind? If you’re like me, then the answer is undoubtedly YES and YES to all. And a gluten free thanksgiving is no different. The same delicious breads and side dishes will fill your table too, just with some tweaking to ensure they don’t make you sick.
Because the truth is, when it comes to safe and tasty gluten free dishes, breads are one of the biggest challenges of all. Either they’re not truly gluten free or they’re too tough or too crumbly. Or they look unappetizing or worst yet, they don’t taste very good.
Well, good news… these gluten free crescent rolls are a hands down winner for your Thanksgiving dinner.
They are a bread lover’s dream. Tender and tasty, they will have your whole family asking for seconds. And the secret to them is a combination of ingredients and techniques. Because in the world of gluten free baking, there are some things you can skimp on (like here when you don’t use a mixer) and some things you can not. These tips will ensure you have the best gluten free crescent rolls ever.
Full fat cottage cheese
There’s something about using full fat cottage cheese that produces the absolute best result for baking. The reason has to do with the fillers that light and non-fat cottage cheese use to create the consistency found in regular cottage cheese. The light cream and non fat milk used just don’t produce a good end result in baking. Use the regular kind to avoid a baking flop.
Chilling the dough
Although it’s tempting to try to speed up the process, don’t skimp on the chill time. This time is crucial for the fat in the dough to re-solidify. This is what produces that flaky texture found in pie crusts, pasty dough and crescent rolls!
Gluten-free-bread’s light flour mix
This gluten free flour mix preforms wonderfully in this recipe. It’s just the right balance of starches and flours to produce a great roll.
Making a second batch, instead of doubling the recipe
This recipe yields 8 rolls, so it’s tempting to just double the recipe if you want more. But don’t do it. If you need to make more for all the family and friends you’ll have at your dinner table (or just for extras because they’re so good), just make another batch. It’ll keep the balance of ingredients in tact.
Gluten Free Crescent Rolls – makes 8 rolls
1⁄4 cup butter, softened
3⁄4 cup small curd cottage cheese
1 cup Gluten-free-bread light flour mix (use the mix of rice flour and sorghum flour option)
1 teaspoon xanthan gum
1⁄8 teaspoon salt
3⁄4 teaspoon gluten free baking powder
2 teaspoons white sugar
In a medium size bowl, blend together the butter and cottage cheese using an electric mixer. Mix until it is light and completely combined.
In a small bowl, mix together the dry ingredients.
Add the dry ingredients to the butter-cottage cheese mixture all at once. Mix until it forms a ball of dough.
Wrap the dough in cling wrap and place it in the refrigerator to chill for two to three hours.
Preheat your oven to 350°F.
Prepare your counter: dust a large section with gluten free flour mix and get your rolling pin ready. Place the well chilled dough on the floured surface and roll into a 14 inch circle. Adding small dustings of flour as necessary.
Once you have a 14 inch circle, use a pizza roller to cut the dough into 8 triangles.
Starting at the wide end, roll each triangle up from the wide end to the tip.
Place the rolled crescents on a greased or paper lined baking sheet, forming the crescent shape as you place them.
Bake for 20 to 30 minutes, until golden.
Let them cool slightly and serve them to your anxiously waiting guests.
For more delicious breads and rolls, check out: Gluten Free Dairy Free Dinner Rolls (without Yeast!)