Incredibly Easy Gluten Free Crescent Rolls, #gluten free  #gsweets
Skinny GF Chef @ the Gluten Free Home Bakery
Skinny GF Chef @ the Gluten Free Home Bakery
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  • 1/2 cup gluten free oat flour
  • 1 1/2 cup gluten free millet flour
  • 2 tablespoons gluten free tapioca starch
  • 1 cup gluten free cornstarch
  • 1/3 cup gluten free sweet rice flour
  • 270 grams of flour mix above (apx 2 1/2 cups but use a scale if you can)
  • 4 teaspoons fresh dry active yeast, I use Saf-Instant Note: always store yeast in the freezer
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 teaspoons xanthan gum
  • 2 tablespoons unsalted butter, chilled and diced just before using
  • 1/2 cup milk, warm, as needed
  • 1 egg, beaten for final wash (do not add to dough)
  • 15 inch rectangle. I roll several times and then lift the dough and sprinkle the board and rolling pin with flour. The dough is should be easy to lift.
  • 90 degrees, sprinkle board with little flour again if needed, and roll into the rectangle again. You don't want to incorporate a lot of flour into your dough so be brush the top before folding and rolling.
  • 15 inch rectangle on my cool lightly floured cutting board. Again, I roll, and lift and sprinkle if needed
  • 350 for 20-25 minutes Bake the next day: preferred



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