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Danish (Gluten-Free)
http://www.celiac.com/articles/22146/1/Danish-Gluten-Free/Page1.html
Jules Shepard
Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
 
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
 
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  Her third book, "Free for All Cooking," will be available November, 2010.
  
By Jules Shepard
Published on 06/2/2010
 
Miss danish as a breakfast treat in your life? No longer! This recipe is surprisingly easy but made into pinwheels, blankets and envelope shapes, it looks very impressive and tastes even better! I've given recipes for cinnamon-apple filling and a cream cheese filling (dairy or non-dairy), but feel free to use fruit preserves or your own fillings instead.

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).