Jump to content

  • 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

Crescent Roll Recipe

Guhlia

Recommended Posts

Guhlia Rising Star
Guhlia
Posted
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. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ursa Major Collaborator
Ursa Major
Posted

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

sparkles Contributor
sparkles
Posted

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.

JNBunnie1 Community Regular
JNBunnie1
Posted
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................

Guhlia Rising Star
Guhlia
Posted
  • Author
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.

mamaw Community Regular
mamaw
Posted

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

Sweetfudge Community Regular
Sweetfudge
Posted

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 :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


larry mac Enthusiast
larry mac
Posted

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

cruelshoes Enthusiast
cruelshoes
Posted

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.webp

The recipe is originally from Open Original Shared Link modified from the Open Original Shared Link. 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 Open Original Shared Linkthat 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.

happygirl Collaborator
happygirl
Posted

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

Yellow Rose Explorer
Yellow Rose
Posted

Mawma

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

Yellow Rose

mamaw Community Regular
mamaw
Posted

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

Guhlia Rising Star
Guhlia
Posted
  • Author

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. :)

mamaw Community Regular
mamaw
Posted

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

Guhlia Rising Star
Guhlia
Posted
  • Author

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. :)

mamaw Community Regular
mamaw
Posted

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

Guhlia Rising Star
Guhlia
Posted
  • Author
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?

  • 3 years later...
Learner01 Newbie
Learner01
Posted

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.

  • 1 year later...
andrearae Newbie
andrearae
Posted

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.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,335
    • Most Online (within 30 mins)
      7,748
    VanessaC
    Newest Member
    VanessaC
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.