Gluten Free Danish Food

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GLUTEN FREE CHEESE DANISH



Gluten Free Cheese Danish image

This Gluten Free Danish recipe is full of good stuff. If you love Cheese Danish, you must give this easy gluten free pastry recipe a try!

Provided by Sandi Gaertner

Categories     Gluten Free Breakfast Recipes

Time 2h

Number Of Ingredients 18

2 cups gluten free flour blend (* see note)
1/4 cup tapioca starch
1/8 teaspoon salt
10 tablespoons butter
2 teaspoons yeast
1 teaspoon sugar (For the yeast)
1/3 cup sugar
1/2 cup warm milk ((*feel free to use non-dairy milk))
3 eggs ((*note, one is for the egg wash and two for the dough))
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 1/2 tablespoons lemon juice
1 cup powdered sugar
For Filling:
8 ounces cream cheese (room temperature)
1 egg yolk
1 tablespoon sugar
extra flour for when the dough gets sticky

Steps:

  • In a small bowl, add the yeast, one teaspoon sugar, and warm milk. Allow sitting for 10 minutes to let it get frothy.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a medium-sized bowl, add all of the wet ingredients. Pour in the frothy yeast mixture and whisk to blend.
  • Pour the wet ingredients, including 4 of the tablespoons of butter melted, into the dry ingredients and mix.
  • Place plastic wrap onto a cutting board. Sprinkle with flour.
  • Put the dough to the cutting board. Sprinkle the top of the dough with more flour. Use a rolling pin or your hands to press it flat to 3/4 inch thick. Use as much flour as needed to prevent it from being sticky. At any time you can refrigerate the dough to help.
  • Add chunks of butter and then fold the dough onto itself. Roll flat again.
  • Add more butter chunks and roll again. You will keep repeating this process so that you have lots of butter layers. This is what makes your pastry dough flaky. It is a bit time consuming but it is worth it!
  • Repeat this process until you use all of the butter. Again, you will want to refrigerate the dough a bit between each butter layer. Cold butter works a lot better in making flaky layers.
  • Make the cream cheese layer by adding room temperature cream cheese, the egg yolk, and sugar to a mixer and whip until creamy.
  • Roll your dough to 1/2 to 3/4 inch thickness. Use a cookie cutter to cut out circles, or another shape.
  • Place the danish dough rounds in a warm place to rise for 45 minutes.
  • Use your fingers to press down the dough in the center of the circle. Add one spoon full of the cream cheese mixture and jam to each center.
  • Preheat the oven to 350º F.
  • Beat an egg in a small bowl. Use a brush to spread the egg onto the exposed dough of each pastry.
  • Bake for 18-20 minutes until done. Allow cooling.
  • Make the icing with the powdered sugar and lemon juice to a bowl. Feel free to add more lemon juice to get the right consistency. Drizzle onto each Danish.

Nutrition Facts : ServingSize 1 g, Calories 216 kcal, Carbohydrate 24 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 127 mg, Fiber 2 g, Sugar 12 g, TransFat 1 g

GLUTEN FREE DANISH



Gluten Free Danish image

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

2 cups gluten-free pancake mix
¼ cup butter, room temperature
2 tablespoons white sugar
⅔ cup milk
½ teaspoon almond extract
¼ cup raspberry jam
⅔ cup confectioners' sugar
2 tablespoons milk, or more as needed
½ teaspoon vanilla extract
¼ teaspoon almond extract

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 DANISH



Gluten Free Danish image

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

2 tablespoons shortening
1/4 cup honey
1 egg
1 tablespoon yeast
1/2 cup sour cream
1/4 cup potato starch
3/4 cup cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon vinegar
raspberry jam (about 1 tablespoon on each danish)
powdered sugar

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

GLUTEN FREE ALMOST DANISH RYE BREAD



Gluten Free Almost Danish Rye Bread image

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

1/2 cup uncooked rice or 1 cup cooked rice
200 ml yellow cornmeal
200 ml buckwheat flakes
100 ml sesame seeds
100 ml flax seeds, ground
100 ml sunflower seeds
400 ml boiling water
100 ml boiling water
1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons sea salt
2 tablespoons liquid gravy browner or 2 tablespoons cocoa powder
50 g fresh yeast cakes or 4 teaspoons active dry yeast
100 ml buttermilk or 100 ml water
2 cups gluten-free flour

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

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