Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Crescent Roll Recipe
0

19 posts in this topic

I'll try again:

Crescent Rolls

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten-free flour mix ( rice,potato starch,tapicoa )

1 tsp. xanthan gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 TBSP sugar

In mixer bowl combine butter & cottage cheese until well blended. Add dry ingredients. Mix until a ball forms.

Wrap in plastic wrap & chill for several hours.

On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting...

Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min..

sorry for the first post but it is correct now. Yea, flour does help!!!!!!!!!!!

Mamaw, I just wanted to say that this is possibly my favorite recipe! It is SOOOOOO versatile. Its also really easy to double and triple. Out of one tripled batch I can make pizza crusts (delicious and tastes very similar to Pizza Hut's pan pizza without all the grease), crescent rolls, turnovers, and still have enough left to make a cinnamon bun. I LOVE THIS RECIPE! THANK YOU! The dough also stays nice in the fridge for days. I think I've left it in there for up to 4 days and have never had a problem. :)

0

Share this post


Link to post
Share on other sites


Ads by Google:

That looks fabulous! I copied it and will try it some time.

0

Share this post


Link to post
Share on other sites

This looks easy.... I no longer do much baking but might be willing to give this a try. Can you make up the pizza crusts, bake them with no toppings and freeze them for later use? Just curious... if you have never tried to do this, I may still give it a try and see if they can be frozen after being baked.

0

Share this post


Link to post
Share on other sites
This looks easy.... I no longer do much baking but might be willing to give this a try. Can you make up the pizza crusts, bake them with no toppings and freeze them for later use? Just curious... if you have never tried to do this, I may still give it a try and see if they can be frozen after being baked.

I think I would try freezing the dough, thaw, top, and bake. OR bake, freeze, top, reheat without thawing. Maybe I'll try both ways................

0

Share this post


Link to post
Share on other sites
This looks easy.... I no longer do much baking but might be willing to give this a try. Can you make up the pizza crusts, bake them with no toppings and freeze them for later use? Just curious... if you have never tried to do this, I may still give it a try and see if they can be frozen after being baked.

I haven't tried freezing, but I can tell you that I bake them first without toppings until lightly browned, then put toppings and sauce on to finish. I imagine you could freeze it after the first bake.

0

Share this post


Link to post
Share on other sites




Hi Angie

I agree this is a terrific recipe. I also make hot pockets using a similar recipe.

2 c. betterbatter flour

1 tsp. salt

1 c. unsalted butter

4 tbsp cream cheese

8 tbsp. ice water.

combine flour, salt , butter, cream cheese in a food processor. Process until coarse crumbs form. ( I don't have a food processor so I just used my hands)

With processor running add ice water & process to form a dough. Turn out onto a floured board & press into a ball.

Divide dough in half, wrap tightly in plastic wrap & refridgerate at least a half hour.

Roll out to desire thickness.

Put a filling of your choice & roll or make shapes & seal them. I baked them for about 15 min or so at 350 degrees.

For filling I made several different ones. I used sandwich pepperoni, hard salami, & provolone cheese. I made some with peanut butter & jelly ( made these round so they looked like the clones). I did meat pasties, I did pizza sauce , green peppers, onions, mushrooms, & pepperoni & cooked drained sausage. These work great for school lunches.

Both these recipes originally came from Naomi Poe from betterbatter flour.

If you haven't tried her flour blend it is a one to one sub for wheat recipes. It is worth the price......

blessings

mamaw

0

Share this post


Link to post
Share on other sites

mmm, i was just thinking i needed a good crescent roll to go with the chicken salad i was planning on making for lunches this upcoming week! perfect timing! i'll get right on these. and i will definitely have to try the "pizza hut" crust :)

0

Share this post


Link to post
Share on other sites

From first post:

"Crescent Rolls

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten-free flour mix ( rice,potato starch,tapicoa )

1 tsp. xanthan gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 TBSP sugar"

Regarding small curd cottage cheese. I tried a recipe using this recipe and couldn't get the curds to blend. There were yellow spots in my muffins. I'm wondering if one could use ricotta cheese instead? I love the ricotta cheese muffin recipe.

best regards, lm

0

Share this post


Link to post
Share on other sites

I made those last night too! Here's a picture. My Husband thinks I am weird because I am always taking pictures of our food. :lol:

http://i222.photobucket.com/albums/dd121/c...s9/crescent.jpg

The recipe is originally from Delphi modified from the Better Batter Flour website. Has anyone tried any of their other recipes? Some of them look really good.

Regarding small curd cottage cheese. I tried a recipe using this recipe and couldn't get the curds to blend. There were yellow spots in my muffins. I'm wondering if one could use ricotta cheese instead? I love the ricotta cheese muffin recipe.

I think ricotta would work just fine. There is a recipe on the better batter site that uses ricotta, with all other recipe components being the same. I don't end up with lumps in my cottage cheese, but I do let my Kitchenaid whip the butter and cottage cheese for quite a while.

0

Share this post


Link to post
Share on other sites

love, love, love better batter flour....it is definitely worth it! thanks for the recipes!

0

Share this post


Link to post
Share on other sites

Mawma

Can white rice flour be used in the gluten-free flour mix or do you use brown rice?

Yellow Rose

0

Share this post


Link to post
Share on other sites

Yelloe Rose,

White rice four will work.

Larry Mac,

Ricotta works fine.

If you go onto betterbatter site there are clones for Krispy Kreme Donuts, soft pretzels, & loads more excellent recipes. The flour blend does just about anything one could hope for>>>>>>

I have also in the past used nut filling or fruit fillings & roll up the crossiants.

enjoy

0

Share this post


Link to post
Share on other sites

I just wanted to add that this recipe makes THE BEST hamburger rolls that I've had since going gluten free. They were super easy to make also. I made three hamburger rolls and two personal sized pizzas out of a double batch (could have made 4 rolls and no pizzas). They are reminiscent of a kaiser roll (kind of). Very tasty! They don't quite seem done in the center when cut, but they definitely taste done and there's nothing in them that can't be eaten raw, so... I highly recommend trying them as hamburger buns. :)

0

Share this post


Link to post
Share on other sites

Hi Angie

Did you just make a ball & flatten it a bit for the hamburger bun? Did you bake it any longer?

Have you tried Against The Grain rolls yet? They are soooo good for burgers, sloppy joe's, cold cuts & more...

I'm getting picky! I have Everybody Eats ficeille crusty rolls for pasta, ATG for sandwiches, gluten-free GreatBakes for Bagels & Eng. muffins, Anna's bread mix, & a batter bread (scratch) from gluten-free Living!!!! Plus Betterbatter flour!

Try the hot pockets , they are a winner at our house!!!

blessings

mamaw

0

Share this post


Link to post
Share on other sites

Yeah, I just made a big old dough ball, about the size of a thin hamburger roll and flattened it. It didn't rise a whole lot, but enough to cut in half. They were amazing! Very filling though, probably due to the cottage cheese and all that butter in the rolls. :) I really have no idea how long I baked them for. I just kept checking on them every few minutes until they were brown and crusty looking on top. ??? Maybe 25-35 minutes? I'm really not sure. I did bake them at the temp the recipe calls for if that helps.

I try not to buy the premade stuff just because of cost. That stuff is just so darn expensive. I don't think I've tried anything Grainless Baker. No one around here carries anything made by them and I try not to order stuff online because of shipping. I wish I had a Whole Foods or Wegmans really close by.

So far, that recipe you posted is probably my favorite. It is SO versatile! I can make pretty much anything with it that's supposed to be soft and bready. I even made pizza rolls (reminded me of Totino's, but not the same at all). I chopped up pepperoni and added mozzerella, parmesean, italian seasoning, and garlic then formed them into little biscuits and baked. They were SOOOOO good, the perfect snack food. :) I have the feeling that recipe might also make good soft pretzels, but I haven't tried it yet. I'm not sure how it will fair through boiling. I guess maybe one of these days I'll have to try it.

Anyway, my thanks goes out to you for the recipe. I never, ever would have thought to use cottage cheese in bread. :)

0

Share this post


Link to post
Share on other sites

Hey Angie

Soft pretzels are on Naomi's site. SHe has the Auntie Anne's clone & another one. Her site is very good & informative as well. Do you belong to a support group? I know Naomi sells flour at the Lancaster group. I can't remember exactly where you are located....I had her at our group & everyone loved her..... She's only 30 & lots of fun, & knowledge....& owns a business to boot!!!!!

mamaw

0

Share this post


Link to post
Share on other sites
Hey Angie

Soft pretzels are on Naomi's site. SHe has the Auntie Anne's clone & another one. Her site is very good & informative as well. Do you belong to a support group? I know Naomi sells flour at the Lancaster group. I can't remember exactly where you are located....I had her at our group & everyone loved her..... She's only 30 & lots of fun, & knowledge....& owns a business to boot!!!!!

mamaw

I live about 20 minutes outside of Lancaster city. I don't belong to a support group, mostly because I'm very awkward around people. I get anxious in new settings also, so I haven't joined one. (can you say asperger's? lol)

What is Naomi's site??? I SOOOOOOOOOOOOOO miss Auntie Anne's pretzels! I would do almost anything to have an exact replica. Any chance anyone knows how to duplicate their delicious sweet mustard?

0

Share this post


Link to post
Share on other sites

Posting to an old thread, is that ok? Thank you for this recipe! Before my flare-up recently, I made a fantastic cheese danish using store bought crescent rolls. I'm craving it again! So glad I found this through the search field.

0

Share this post


Link to post
Share on other sites

This is absolutely great and an easy recipe to follow. I use better batter

and this dough lasts in the fridge for a week. I can just pull it out and use it to make crescent rolls, calzones etc.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,374
    • Total Posts
      920,570
  • Topics

  • Posts

    • https://www.facebook.com/groups/SingaporeCeliacs/
    • Today was the big day when I went to the GI and this is the first time I have felt heard about and well taken care of.  I told him about the two celiac blood tests  (in my first post) normal, he said that often happens, even with people who do have celiac and he needed to see the report and pictures from my endoscope.    I had filled out the appropriate Kaiser paperwork for Sutter to send all my medical records, but they ended up sending a celiac disease to me with the records, which Sutter said they could not use.  We also talked about gluten sensitivity v. celiac, and he said a lot of people are sensitive to gluten even if they don't have celiac. He said that my symptoms sound like classic IBS, which can be caused by any number of things.  He asked if I would try the FODMAP diet, which limits certain foods and requires no gluten due to what being He said my symptoms sound like classic IBS, which he said can be caused by any number of things, including gluten sensitivity.  He has asked if I would try the FODMAP diet, which has restricted foods as well as no gluten because most gluten products have wheat in them.  So, since I am planning on going gluten free anyway, and I don't want another endoscope or blood tests if absolutely necessary, I am going to try the FODMAP diet and see what happens. I filled a consent form at the GI office today to have all my records sent to him so he can view the endoscope pathology report and photos.  I have an appointment with a Registered Dietician on September 30, and follow up appointment the GI in 4 months. 
    • gluten-free andee, according to an article on celiac.com  that talks about this subject see this link http://www.celiac.com/articles/24406/1/Celiac-Diease-and-Other-Autoimmune-Diseases-Equals-Low-Inflammatory-Diet/Page1.html Quoting the author "In the author's personal experience, a gluten-free diet has many limitations. The reactivity between alpha gliadin and corn, millet, oats, rice and dairy has been denounced as invalid by gastroenterologists and celiac disease researchers. While at a medical school in Missouri, biopsies did not show improvement in villous atropy until all alpha gliadin sources and corn, millet, rice and oats were removed from the diet."  Note this research is two years old but hilites the problem with non-gluten rice protein that you are having. It is the alpha gliadin sources that it causing the cross reactivity you are experiencing when you eat rice protein's. She says quoting "Celiac disease has gotten the most attention in antibody research, but the current data on cross-reactivity of antibodies is allowing a better understanding of gluten sensitivity. Antigen reactivity to alpha-gliadin can trigger immune attacks on many individuals beyond those with positive DQ 2, DQ 8 and TTG test results. She goes on to say "A low inflammatory diet customized to each person through testing for cross-reactivity or elimination diet protocols is needed to restore a state of health and well-being."  which sounds exactly like what you are doing. If you are still having problems after elminating rice a 30 day elimination of all the alpha gliadin proteins might be in order.  Corn is a common reactivity problem I hear with a gluten allergy from my friends as well as the obvious lactose problems that can be common among celiacs.  But rarely do you hear Rice allergy's brought up in context of a gluten allergy. I am glad you are making progress on finding your triggers. Read the whole article for yourself to see if there are nuggets of truth I did not highlight in my response. I hope this is helpful. Good luck on your journey to health. Posterboy,
    • One other thing - you might be able to tolerate some dairy if it's only the FODMAPs problem. I discovered that many cheese such as cheddar have effectively no lactose. And my wife sometimes makes 24 hour yoghurt, which also has effectively no lactose. Those have been fine for my tummy.
    • I'm new to the forum, so this topic may already have been covered....please forgive me, if that's the case.  I am in the beginning stages of guiding the development of a 504 plan to file for my 6th-grade daughter who was diagnosed with Celiac Disease 2 weeks ago. The diagnosis was made with a biopsy. My first question...A 504 is what's necessary....not just the IHCP, correct or no? I have the Physician's Statement & the Medical Evaluation report from our GI specialist. What else do I need to have at the ready? The team has requested we go ahead and write the IHCP & then include it with the 504.  And my second question...What accommodations have others found relevant to include on the IHCP  & 504? I just watched a 504-Plan webinar I found on this forum & it recommends the following: -access to gluten-free food in classroom & cafeteria - excused absence from activities that use gluten-containing foods or materials -  prevent cross-contamination in school food service - use of microwave to heat personal meals -  bathroom priveleges Is there anything I need to consider adding? My daughter does prefer eating school meals rather than packing a lunch from home & I am concerned about special events, overnight field trips etc. My learning curve is steep. What am I missing? Teach me, please & thanks so much! This forum has already helped me tremendously these past few weeks.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,450
    • Most Online
      1,763

    Newest Member
    Chellygirl
    Joined