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Worriedtodeath

Help Me Convert This Receipe Please!

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My kids all time favorite meal is cheesy stuffed crossiants. We have it like once a week. They would eat it everyday if they could.

Here's how I make it:

2 packages pillsbury crossiants

2 chicken breast cooked/chopped

2 cups cheese

2 cans cream of chicken

lay out the crossiants, put in a mound of chicken, roll up crescent style, pinch edges to make it is sealed. lay in dish

Mix cheese, cream of chickent, and chicken broth (equal parts) pour over stuffed crossiants bake at 350 till golden brown.

How in the world do I make that gluten free????????

Thanks

Stacie

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You could try using pie crust and rolling it up cresent style or fold over like turnovers. I have seen crescent recipies turn up every once in a while but haven't tried them. Either pour sauce over as usual or pour it over at the end. I don't have a good crust recipie to recommend but I'm sure someone else could. My preference would be to put cheese and chick and broccoli inside and make turnovers and then pour sauce on at the end.

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Try it with chebe bread. I made some great fruit turnovers over Christmas that turned out wonderful!! Chebe is very versatile and easy to use!

-Jessica :rolleyes:

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I used to make that recipe all the time! We called it stuffed chicken pockets. I want to convert it now too! I have heard great things about the crescent roll recipe below. I think it would work well.

http://tinyurl.com/yspmmh

Here is the recipe for a cream soup replacement that I use.

http://tinyurl.com/34encr

As soon as we are done with this casein free trial for my son, this will be the first thing I want to make!

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Don't forget to use gluten-free cream of chicken soup. Campbell's is NOT. I prefer to make my own. My first time I bought a can and I thought it was pretty nasty stuff . . . I think it was made by Health Valley.

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Here's a recipe for crescent rolls

1/2 stick of butter, room temp. (1/4cup)

3/4 c small curd cottage cheese

1/8 tsp aslt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 tbsp sugar.

In mixer bowl, combine cottage cheese & butter. Beat well, the add all dry ingredients.Mix until a ball isformed.

Wrap in plastic wrap & chill for several hours.

On a parchment papere floured baord , roll dough into a 14 inch circle. Cut into 8 triangles.

Roll each into a crescent shape. bake 350 for 20 to30 min.

This recipe originally came from Better Batter Flour website & has been tweaked my many .....

I use this for hand held sandwiches by cutting into squares instead of triangles. It is a very forgiving mix so one can do or make anything from this recipe. Makes a great stromboli, & fruit filling for a dessert crescent....

enjoy

mamaw

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Here's a recipe for crescent rolls

1/2 stick of butter, room temp. (1/4cup)

3/4 c small curd cottage cheese

1/8 tsp aslt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 tbsp sugar.

In mixer bowl, combine cottage cheese & butter. Beat well, the add all dry ingredients.Mix until a ball isformed.

Wrap in plastic wrap & chill for several hours.

On a parchment papere floured baord , roll dough into a 14 inch circle. Cut into 8 triangles.

Roll each into a crescent shape. bake 350 for 20 to30 min.

This recipe originally came from Better Batter Flour website & has been tweaked my many .....

I use this for hand held sandwiches by cutting into squares instead of triangles. It is a very forgiving mix so one can do or make anything from this recipe. Makes a great stromboli, & fruit filling for a dessert crescent....

enjoy

mamaw

Um , there's no flour in your ingredient list? Don't mean to nit pick, but I'd figure that part would be important......

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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!!!!!!!!!!!

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OKAY!!! Thanks!!

I put this on the weekend menu in about 2 more weekends. It will be my first making of scratch anything gluten free. I have made crossiants in the past and it is very stiff and required time in the fridge and stuff like that. will this dough feel the same??

Also what is small curd cottage cheese (shudder at just thinking about it) and I just bought some gluten free all purpose flour from GLuten free pantry - will that work and will I still need xantham gum using that mix?? And if I foray into making this and it comes out good, will it be cheaper since I bought the xantham gum to just mix my own flour mixes?? I did a fair amount of baking but this is a whole another game and I wasn't sure if I could beat the mixes (my GOD that Pamela's pancake mix is just freaking good!!!!) Will a homeade gluten free flour mix taste like that?? And be cheaper?

And I haven't looked at my cream of tarter box but is that usually safe?? or do I need to check it out?

And how do you make cream of chicken gluten free - I didn't see a can of it today at the speciality store.

THank you so much and I am going to slide in some broccoli as that sound so yummy!

Stacie

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I'll try again:

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

I was scratching my heading thinking My God that woman is a miracle worker or I am just dense. :D I need to hang out in her kitchen!!

Stacie

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It will be my first making of scratch anything gluten free. I have made crossiants in the past and it is very stiff and required time in the fridge and stuff like that. will this dough feel the same??

.......

And how do you make cream of chicken gluten free.....

Stacie

Just my 2 cents, but I wouldn't start out anywhere near this ambitious. I've made bread for decades and never attempted crossiants. Have been gluten-free baking for one year with limited success. gluten-free baking is night & day different than gluten baking. No, the dough won't feel the same. Won't look the same, won't taste the same. There's no kneading you know. Probably more correct to refer to it as bread batter rather than dough.

I've made the "cream of" gluten-free soups a few times now for chicken or pork chops in the slow cooker. That also involves a "learning curve" of sorts. My first attempt was like glue. There are recipes posted on the forum, some recently. If you do a search you should find them.

Sorry if I sound pessimistic, just trying to be realistic. Good luck.

best regards, lm

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I used to be a wild woman before kids and spent one saturday preparing food for a month of meals, one saturday cooking what parts could be cooked and frozen, and one saturday making breads & crossiants (yum yum yum when fresh) I've slowly got back to that and was getting back into bread making when all this hit. Plus I was a part time baker at one time in my working life though a lot of that was partially made or mixed before we got it. You'd be amazed how much is trucked in frozen in a bakery.

What would be a less adventurous undertaking?? I have some cookies to bake and some cake mix to make doughnuts with. I found out pre gluten-free that crossiants were a different breed of bread making all to it's own and was more like making your own pasta then making a loaf of bread. I'll start with something less and see how they come out. and I always have a backup meal planned. Too many disasters around here not too!!!

Thanks

Stacie

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Hi

These are more like crescents instead of flakey croissants but very tasty. My non-gluten-free family loved them. ANd they are super easy. I'm not sure if better batter flour site is up yet becasue she was adding things & updating it but she has many good recipes on there, Krispy Kreme donut clone for one!!!!

Cottage cheese comes in a small curd or a larger curd thats it .... You can also use part cream cheese or all cream cheese if you wish. I think with the cottage cheese it kinda taste like a sourdough type, but that is just what my tastebuds think!!!!!

Cream of chicken soup,,, hummmmmm I bought the Health Valley one in a can but didn't someone it was yucky? I haven't used it yet so I can't say about it's taste.

I never used gfpantry flour so I don't know what is in the flour, if anything. My favorite flours are better batter flour mix, b. hageman four bean & Annalise Roberts flour blend you mix yourself ( I think maybe someone sells it already mixed but I'm not sure.)

I'm glad you got the recipe .... I got in trouble for bumping it up so you could find it after I corrected it...

So to everyone I'm very sorry for doing that ........I was just trying to help you get it.....

blessings

mamaw

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I used to be a wild woman before kids and spent one saturday preparing food for a month of meals, one saturday cooking what parts could be cooked and frozen, and one saturday making breads & crossiants (yum yum yum when fresh) I've slowly got back to that and was getting back into bread making when all this hit. Plus I was a part time baker at one time in my working life though a lot of that was partially made or mixed before we got it. You'd be amazed how much is trucked in frozen in a bakery.

What would be a less adventurous undertaking?? I have some cookies to bake and some cake mix to make doughnuts with. I found out pre gluten-free that crossiants were a different breed of bread making all to it's own and was more like making your own pasta then making a loaf of bread. I'll start with something less and see how they come out. and I always have a backup meal planned. Too many disasters around here not too!!!

Thanks

Stacie

Sorry Stacie. I think I may have misunderstood your first post. I thought the gluten-free crossiants were to be your first attempt at gluten-free baking.

I hope you can make great stuff and let me in on some secrets. I've been pretty dissapointed in my gluten-free bread making. I love bread. My favs were crispy, crunchy on the outside and dense and doughy on the inside sourdoughs. Many times I would simply have a great bread and good butter for dinner. That's it, nothing else. No wonder I got Celiac ha ha!

If anyone can do it, you can. Sounds like you were a good baker.

best regards, lm

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You were right LM, I've done alot of gluten baking and just started with the gluten free stuff. But I tend to look at baking as breads, speciality stuff not cookies and normal household stuff so I confuse a lot of people with. The crossiants will be what I consider to be a first attempt at gluten free baking though I have all ready made doughnut holes (can't wait till next Saturday to try the recipe on the other topic), pizza crust, cookies, and a something else but I can't remember what now. I enjoy making stuff for the kids to munch on. I'll give it whirl and see what happens. So far the kids have eaten everything with no complaints. (suckers) Once I adjust to these mixes, I'm going to try buying the flours and fixing it up myself and see how that works. I shudder everytime I pick up a mix and think GOOD GRAVY!!! I paid this much for this itty bitty amount???? Long gone are the days of 1.00 bag of flour.

Stacie

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Hi

These are more like crescents instead of flakey croissants but very tasty. My non-gluten-free family loved them. ANd they are super easy. I'm not sure if better batter flour site is up yet becasue she was adding things & updating it but she has many good recipes on there, Krispy Kreme donut clone for one!!!!

Cottage cheese comes in a small curd or a larger curd thats it .... You can also use part cream cheese or all cream cheese if you wish. I think with the cottage cheese it kinda taste like a sourdough type, but that is just what my tastebuds think!!!!!

Cream of chicken soup,,, hummmmmm I bought the Health Valley one in a can but didn't someone it was yucky? I haven't used it yet so I can't say about it's taste.

I never used gfpantry flour so I don't know what is in the flour, if anything. My favorite flours are better batter flour mix, b. hageman four bean & Annalise Roberts flour blend you mix yourself ( I think maybe someone sells it already mixed but I'm not sure.)

I'm glad you got the recipe .... I got in trouble for bumping it up so you could find it after I corrected it...

So to everyone I'm very sorry for doing that ........I was just trying to help you get it.....

blessings

mamaw

Sorry you got in trouble. Thanks for bumping it though. I can't wait to try it. Do you use a lot of premade mixes or you just make them up (I'm thinking that's the flours you listed - all mix it up yourself?)

THanks

Stacie

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I myself use just a couple flours as I got tired of buying a zillion flours for each recipe....I keep on hand B Hageman four bean blend, Better batter Flour, I make the flour blends from Annalise Roberts cookbook. By the way a great book & a new one is on the way....This is all I use at present. These couple work for everything I make. I do alot of baking for the kids... I like the one to one ratio with Annalise's blend & Better Batter .

I'm very picky when it comes to food & was a food tester & in food marketing mainstream for many years. I only buy the best gluten-free available......

hth

mamaw

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Thanks for the recipe, mamaw. I was just about to post a new topic looking for a stromboli dough recipe. I'm excited to try this. Does this dough rise very much when baking? Would it work pretty well for pizza too? (I'm sick of the sticky pizza dough that I have to "roll" out by patting with my hands on the pan, a rolling pin would be infinitely easier.) Thanks again.

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Just thinking outside the box. Could you try something different rather than try to replicate the croissants?

What about making the chicken mix and thickening it with potato flour, then, as long as you are not allergic to corn and can find a wheat-free range, pop it into tacos instead. Make and fold large buckwheat pancakes around it? Might be a bit messier but that's half the fun of experimenting until you find an acceptable alternative.

Unfortunately, croissants taste like croissants and nothing else tastes like croissants! Mind you, adding some butter to pancakes might add some similarity in taste. Have fun experimenting!

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I just made these rolls the other night, they were great!

will this dough feel the same??

I thought the dough felt a little softer than sugar cookie dough or pie crust. It rolled out pretty well.

Also what is small curd cottage cheese (shudder at just thinking about it)

They make large curd and small curd cottage cheese. Small curd has smaller pieces of cottage cheese. I think it acts sort of like shortening in this recipe so I wouldn't get any lower fat than the 4%. Don't worry though, you can't taste the cottage cheese at all. The rolls are fantastic.

and I just bought some gluten free all purpose flour from GLuten free pantry - will that work and will I still need xantham gum using that mix??

Read the ingredients, it probably already contains xanthan gum and you wouldn't need to add any more most likely.

And if I foray into making this and it comes out good, will it be cheaper since I bought the xantham gum to just mix my own flour mixes?? I did a fair amount of baking but this is a whole another game and I wasn't sure if I could beat the mixes (my GOD that Pamela's pancake mix is just freaking good!!!!) Will a homeade gluten free flour mix taste like that?? And be cheaper?

Homemade flour mix won't taste like Pamela's because there are so many ingredients in her mix that are hard to replicate in the right amounts. (Although, there is a recipe on this forum somewhere of a homemade Pamela's mix replica, just do a search for it.) But, homemade flour mixes will be cheaper and it is pretty comparable if you have a good recipe - and this forum has TONS of good recipes.

And I haven't looked at my cream of tarter box but is that usually safe?? or do I need to check it out?

McCormick's brand cream of tartar is safe, otherwise you may want to call the customer service number on the package if it has one.

And how do you make cream of chicken gluten free - I didn't see a can of it today at the speciality store.

You can use Progresso Creamy Mushroom Soup, just thicken it with cornstarch and milk because it isn't concentrated.

I hope this helps and that your meal turns out well. I for one am going to be making this recipe A LOT. It is so easy and I'm so excited to use it for lots of different recipes.

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Hey everyone :)

O.k....I'm confused....how could mamaw get in trouble for bumping a post? She was trying to help someone. Is there a forum rule I don't understand? :blink: I thought mamaw's input was very helpful to this thread.

I wish I could help with the croissants. Like HiDee, I have also used Progresso mushroom soup in place of many of the "cream of" soups for recipes. As a general rule, it substitutes well. :)

Happy baking. -Julie

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Hey everyone :)

O.k....I'm confused....how could mamaw get in trouble for bumping a post? She was trying to help someone. Is there a forum rule I don't understand? :blink: I thought mamaw's input was very helpful to this thread.

What does it mean to bump a post?

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What does it mean to bump a post?

Bumping a post is just posting a blank message or the word "bump" to a message to get it to come back to the first page. Many boards allow it, but this board does not. It is rule # 3 in the forum rules:

Do not spam the boards (i.e., post the same thing in multiple topics or areas of the board to bring more attention to your post), or bump posts up to bring more attention to them (Wikipedia definition of "bumping": Someone wishing to keep a thread on this first page, or bring an old thread back to it will post a reply to it purely to do this).

I don't have a problem with thread bumping, but that's the rule over here. Usually if I want to bring something back to the top, I post another message to the thread - an "I just remembered this part" kind of thing. :)

I can't wait for our CF trial to be over so I can try the crescent roll recipe. I've been meaning to try that one for months. I also saw on the gluten-free blog I posted above where someone had made cinnamon rolls out of it.

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Bumping a post is just posting a blank message or the word "bump" to a message to get it to come back to the first page. Many boards allow it, but this board does not. It is rule # 3 in the forum rules:

I don't have a problem with thread bumping, but that's the rule over here. Usually if I want to bring something back to the top, I post another message to the thread - an "I just remembered this part" kind of thing. :)

I can't wait for our CF trial to be over so I can try the crescent roll recipe. I've been meaning to try that one for months. I also saw on the gluten-free blog I posted above where someone had made cinnamon rolls out of it.

But mamaw wasn't bumping. She was correcting a recipe I had asked her to correct. You don't get like, demerits or anything, do you? I don't really think that's fair.

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But mamaw wasn't bumping. She was correcting a recipe I had asked her to correct. You don't get like, demerits or anything, do you? I don't really think that's fair.

Ladies,

I thought the same thing when I saw that Mamaw had been reported for "bumping"--it was clear that although she used the word, it was not what she was doing.

Suffice it to say that the action taken has been reversed and Mamaw is officially off the hook :D

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