Crescent Rolls: Gluten-free, Dairy-free, Nut-free

Unlike my First-try Friday posts, this recipe was perfected until I liked it.

Both sides of our family love rolls for big holiday meals. I felt bad that Joseph wouldn’t be able to enjoy something similar, so I went searching for a recipe, only to be disappointed by the unappetizing looking pictures in the results. So I decided to take the dough from the cinnamon roll recipe by Annalise Roberts and make it into a more savory roll.

The Method

Microwave half the milk for 1 minute, until it starts to boil. Add the rest of the milk to cool it down. stir in the yeast, sugar, and 1 Tablespoon sweet rice flour. Cover with a towel and set aside for 5 – 10 minutes until it becomes foamy. In a separate bowl, combine eggs and oil.

In the bowl of your mixer, mix together GF flour, xanthan gum, salt, and remaining sweet rice flour. Add milk and egg mixtures. Mix well with an electric mixer (about 3 minutes).

Divide dough into two sections (I only did half a recipe when taking these pictures, so there’s only one section.) Sandwich the dough between two sheets of parchment paper, and press the dough into a circle about 1/4″ thick. Use a pizza cutter to cut the circle into 8 wedges.

Take each wedge, and roll up, starting with the larger outside. Shape into a crescent, and place on a baking sheet. If the dough starts sticking to your hands, wash them to get any residual dough off.

Cover and let rise for 1 hour, or until doubled in size. Bake at 375 degrees F for 20 minutes, until light golden and cooked through.

Crescent Rolls

Gluten-free, Dairy-free, Nut-free

Ingredients

• ½ cup dairy-free milk, divided
• 1 tablespoon yeast
• ¼ cup sweet rice flour, divided
• 1 Tablespoon sugar
• 2 eggs
• 2 Tablespoons canola oil
• 1 ¾ cup brown rice flour blend
• 1 ¼ teaspoon xanthan gum
• ½ teaspoon salt

Microwave 1/4 cup of milk for 1 minute until it starts to boil. Add the remaining milk to it to cool it down, and stir in the yeast, sugar, and 1 Tablespoon sweet rice flour. Cover with a towel and set aside for 5 – 10 minutes until it becomes foamy.

In a separate bowl, combine eggs and oil.

In a third bowl, mix together GF flour, xanthan gum, salt, and remaining sweet rice flour. Add milk and egg mixtures. Mix well with an electric mixer (about 3 minutes)

Divide the dough into 2 sections. Sandwich each section of dough between two sheets of parchment paper. Roll and form into circles about 1/4″ thick. Use a pizza cutter to cut into 8 wedges for each circle. Roll each wedge from the bottom, curve into a crescent shape, then place on a baking sheet. Cover and let rise for an hour.

When done rising, bake at 375 for 20 minutes until light golden and cooked through.

Makes 16 rolls.

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This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

 

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Shared on Gluten-free Wednesday, Allergy-free Wednesday, Waste Not Want Not Wednesday, Full Plate Thursday, Pin It Thursday, Real Food Recipe Roundup, The Hearth and Soup Hop, and Gluten-free and DIY Tuesday