Ingredients:
  • 1 tsp. apple cider vinegar
  • 1/4 cup shortening (e.g. Earth Balance Shortening Sticks)
  • 3 Tbs. honey or agave nectar
  • 2 large eggs
  • 2 1/4 tsp. rapid rise yeast
  • 1 cup vanilla yogurt (dairy or non-dairy like soy, rice or coconut)
  • 2 cups Jules Gluten Free All Purpose Flour
  • 3 Tbs. flax seed meal (optional, but recommended)
  • 1/2 tsp. baking soda
  • 2 tsp. gluten-free baking powder
Directions:

In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer, by hand using a pastry cutter, or in a large food processor.

In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mix with the paddle attachment and pour in the yeast, stirring until the lumps are removed from the dough. Beat an additional 2 minutes thereafter.

Dust a clean counter or pastry mat and your hands with Jules Gluten Free All Purpose

Flour. Grab small fist-fulls of the wet dough, patting into a 5 inch square by liberally dusting the dough and your hands with Jules Gluten Free All Purpose Flour . Lay the squares onto a baking sheet lined with parchment paper. Using a pastry brush, lightly brush off excess flour.

Makes approximately 7 danish squares.

Cinnamon Apple Filling

Ingredients:
  •  3 tart apples, peeled and coarsely chopped
  •  ¼ cup light brown sugar
  •  2 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
  •  1 Tbs. cinnamon

Directions:

Melt the butter in a skillet over medium heat. Add the brown sugar and cinnamon, stirring to combine. Add the apples and stir to coat with the sugar-butter mixture. Stir periodically to coat and keep cooking all the apples. Cook for 15-20 minutes, or until the sugar-butter mixture is thin and the apples are tender. Set aside to cool.

Cream Cheese Filling

Ingredients:
  • 1 recipe danish dough
  • 12 oz. cream cheese (dairy or soy)
  • ¾ cup granulated cane sugar
  • 1 egg yolk
  • 1 tsp. gluten-free vanilla extract

Directions:

Whisk together cream cheese, sugar, egg yolk and vanilla. Place in a sealed container and refrigerate or freeze until thick.

Gluten-Free Pastries

Pinwheels:  Using a pizza cutter or pastry wheel, cut a slit from each of the 4 corners almost to the center, but not intersecting or cutting through the center. Place a dollop of cheese or cinnamon apples in the center and brush the remaining exposed pastry with egg wash. Fold every other tip into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper. Cover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.

Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).

Envelopes: Place a dollop of cheese or cinnamon apples in the center and brush the remaining exposed pastry with egg wash. Fold each opposite corner into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper. Cover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.

Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).

Blanket: Turn the square so that it is a triangle with a tip at the top and bottom.  Place an elongated dollop of cheese or cinnamon apples in the center and extend to the top and bottom corners, leaving the right and left corners without filling, and brush the remaining exposed pastry with egg wash. Fold the right and left corners into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper.  OCover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.

Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).

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