Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jules Shepard
    Jules Shepard

    Danish (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Celiac.com Sponsor (A12):
    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).



    User Feedback

    Recommended Comments

    Guest Kathy

    Posted

    I made these with the cream cheese filling.....YUMMY!!!!

    Link to comment
    Share on other sites
    Guest Christina

    Posted

    Delicious! I made these and used my homemade peach preserves as the filling and topped with a powdered sugar/almond extract/half'nhalf drizzle. Hubby said this was a keeper! They are soft and yummy. I used my baby's non-refrigerated peach yogurt in the dough.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    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 (gfJules.com), newsletter, e-books and on sites like 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.  


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Andrea R Howe.
    Filling:

    6-7 medium Granny Smith Apples, peeled, cored, and sliced
    1 can (16 oz.) whole berry cranberry sauce (ocean spray)
    ¾ cup sugar
    2 Tablespoons gluten-free flour mix

    Topping:
    ¼ cup nuts, chopped
    1 cup almond flakes (crush by hand)
    1/3 cup packed brown sugar
    1/3 cup gluten-free flour mix
    1 teaspoon ground cinnamon
    ¼ cup butter or margarine, melted
    Vanilla ice cream or whipped topping (optional)
    Preheat oven to 375. For filling place apples in 9x13 baker. Combine cranberry sauce, sugar and gluten-free flour: mix well. Pour cranberry mixture over apples, toss to coat evenly. For topping, combine nuts, almonds, brown sugar, gluten-free flour and cinnamon. Add melted butter to...


    Scott Adams
    The following recipe comes to us from Oliver.
    1/3 cup finely chopped pecans
    1/3 cup packed brown sugar
    3 tablespoons butter or margarine, softened
    1 unbaked pastry shell (10 inches)
    Gluten-Free Filling:
    3 eggs, lightly beaten
    ½ cup packed brown sugar
    ½ cup sugar
    2 tablespoons cornstarch
    ¾ teaspoon ground cinnamon
    ½ teaspoon salt
    ½ teaspoon ground ginger
    ¼ teaspoon ground cloves
    1 can (16 ounces) pumpkin
    1 ½ cups half-and-half cream
    Additional chopped pecans, optional

    Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cr...


    Scott Adams
    This recipe comes to us from Karen Hutton.
    Although it asks for a crust I just pour the pumpkin-mixture into a glass pie dish and cool. It slices out just like a regular piece of pie.
    And remember to use gluten-free products.
    Pumpkin Chiffon Pie
    1 envelope (l tablespoon) unflavored gelatin
    ¼ cup cold water
    3 eggs, separated
    ½ cup firmly packed brown sugar
    1 ¼ cups solid pack canned pumpkin
    ½ cup milk
    ½ teaspoon ground ginger
    ¾ teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    ½ teaspoon ground allspice
    ½ cup granulated sugar
    1 - 9 or 10 inch baked pie shell
    Soften gelatin in cold water. Combine together in heavy saucepan the egg yolks, brown sugar, pumpkin, milk, salt, and spices. Cook over low heat, stirring continua...


    Destiny Stone
    This is a recipe that you can't go wrong with. Easy to make, lightand healthy, no refined sugar, gluten, eggs, or dairy. What awonderful way to use all the berries that are popping up this summer.Try this recipe as it is written, or substitute with whatever berriesare abundant in your area.
    Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free)

    Blueberry Filling Ingredients:

    6 cups blueberries ¾ cup honey 2tablespoons + 1 teaspoon arrowroot powder ¼ cup water 2teaspoon lemon juice 2 teaspoon coconut oil ½ cup raspberriesfor topping pinch salt To make filling:
    In a large saucepan, mix blueberries, honey, and salt.
    Add waterto arrowroot powder  in a small bowl and blend.
    Add toblueberry mixture; blend. Stirring often, co...


  • Recent Activity

    1. - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      2

      Sarah Grace

    2. - trents replied to Sarah Grace's topic in Related Issues & Disorders
      2

      Sarah Grace

    3. - Sarah Grace posted a topic in Related Issues & Disorders
      2

      Sarah Grace

    4. - trents replied to J1707's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      False reading as of right now

    5. - Jammer replied to Kate1990's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      gluten-free supplements in Canada


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,057
    • Most Online (within 30 mins)
      7,748

    Ellenlou
    Newest Member
    Ellenlou
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Popular Now

    • Drewy
      6
    • Richwhitelady
    • Zoe26
      5
    • cagry
      6
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...