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.
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).
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
Trackbacks
- Paleo Crusty Bread, Gluten Free Crescent Rolls...it's Allergy Free Wednesday! - Life Made Full
- GFW: Top 10 Gluten-Free Cake Recipes, Gluten-Free Baking Mix, Crescent Rolls & Vegan Mug Blondie | gfe--gluten free easily
- Crescent Rolls, 2 Minute Mug Blondie, Chocolate Pumpkin Muffins, Cookie Dough Truffles & Vanilla Pumpkin Pancakes - Whole New Mom
- Allergy Free Crescent Rolls, Pumpkin Granola, Pumpkin Chocolate Muffins, Piri Piri Chicken
- Gluten Free Crescent Rolls | Gluten Free Pantry
These look wonderful! I need to get some rice flour!
I hope they work well for you!
I am so excited to find this recipe! I have so missed crescent rolls!! Looking forward to making these at hime! 🙂
I hope they work out for you!
Havent seen sweet rice flour before. I’ll have to keep an eye out! Looks good!
My grocery store has a good range of gluten-free flours, and it wasn’t hard to find. The sweet rice definitely makes a difference with texture.
Can I substitute Pamela’s baking blend or Cup for Cup for the brown rice flour mix?
I have never tried either of those, but I imagine you would get similar results. Just check if the mix already has xanthan gum or if you need to add it on your own.
Do these have to be made with dairy-free milk?
Regular milk should be fine. When making things dairy-free, I just substitute 1:1 for cow’s milk.
Any ideas on the best egg alternative? I tried egg replacer, but it was really dry. Not sure if it was because I added the oil to the bowl of egg replacer? Seemed to have a chemical reaction of some sort. I ended up adding water then a bit more flour to half the batch. They are rising now! But curious if you have any tips!
Sorry, I don’t have any experience substituting eggs. I hope they turn out for you!
No prob. Thanks for the quick reply!
When I use egg replacer, I warm the water up first, before mixing the stuff. Warm, not hot water, seems to work the best. I haven’t made these yet, but the egg sub works very well in the other recipes I make, to include bread.
Let us know if the warm water does it for you (instead of using cold, room temp, or hot water.)
Thanks for sharing!
Your Crescent Rolls look delicious! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
You’re welcome!
These look fantastic! Thanks so much for sharing this on Waste Not Want Not Wednesday, I’m featuring it this week 🙂
You’re welcome, and thank you!
Absolutely gorgeous! So happy you shared these on Gluten-Free Wednesday with us all! I’m not surprised that they were the top pick by readers this week. 😉
Shirley
Thank you
Looks delicious love to try this gluten free crescent rolls, , thanks for sharing with hearth and Soul blog hop. pinning.
you’re welcome
I tried to make these twice and failed. 😦 The first time the batch was way too dry. And the rolls didn’t rise much. I realized that I was suppose to add the second 1/4 cup of milk to the hot milk and didn’t. I added it to the flour mixture.
The second time the batch was way too wet. I ended up adding close to a cup a gf flour to get it to the point I could roll it out. I also used melted butter instead of oil.
The taste is pretty good, a bit more buttery tasting, but the texture was not what I had hoped for.
I used brown rice flour instead of the sweet rice flour (due to availability.) In the past, I could not tell the difference between the sweet rice flour and the regular rice flour.
Do you have any suggestions?
Thanks!
I’m sorry these didn’t turn out for you. One thing I might add is that the batter is much wetter and stickier than normal batter. That’s why I recommend rolling it between parchment paper instead of adding flour to the counter and rolling pin. So my main recommendation would be to do that instead of adding so much flour.
As for sweet rice flour, I have noticed that it makes yeast breads softer than brown rice flour alone. I’ve not experimented without to see how that affects the texture.
I hope that helps!
Thanks. I did try the paper and it stuck to that (the second go around.) I will keep trying. Who knows what the deal was. 🙂
These look lovely. Could I just boil the milk in a saucepan as I don’t have a microwave?
Yes, that would be fine.
Have you made these in advance and left them in the fridge for any length of time? If so how long do you think they would last in the fridge?
I haven’t left them in the fridge, but we have had leftovers that I leave out on the counter in a bag. They seem ok for a couple days.
Thank you. Have you left them in the fridge before baking them for any length of time?
I have not. I don’t think it would ruin them to try though…