• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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:
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
Ads by Google:


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
      106,443
    • Total Posts
      930,587
  • Member Statistics

    • Total Members
      63,865
    • Most Online
      3,093

    Newest Member
    vprovenzatn
    Joined
  • Popular Now

  • Topics

  • Posts

    • Just recently diagnosed and wondering has anyone else experienced constant benching/gas, chest burning, and constipation?? 
    • and once that's happened if results are negative please do properly trial the gluten free diet regardless. So much of what you've posted suggests you're on the right track with this, results notwithstanding. Good luck!
    • Hi Galaxy, This does not mean that you don't have celiac.  You need a full panel done.  I only test positive on the DGP IgA test.  You still need tTG IgG, DGP IgA, DGP IgG and EMA.  Ask your Dr to order the rest?  Do keep eating gluten until all testing is complete and definitely keep advocating for yourself!  You deserve to feel good!! ((((((Hugs))))))
    • HI all. Blood, genetic and 3 biopsies diagnosed Celiac 2007. Spent 10 years on elimination diet of 9 foods to have stable colon and CRP. Never had bad Celiac numbers and my weight dropped 90 lbs from inflamation under control. Great cholesterol. Last two years have been adding foods. Last summer developed sharp pain in right flank, severe. After ultrasounds and MRI no diagnosis. Three back to back bladder infections and high CRP, Westergreen and Cholesterol later I went back to elimination diet for 30 days. Hard with food and starvation fear. Blood perfect again. Just wanted to share that obviously some food I added took me down hard. I am militant gluten-free and my Celiac blood work was normal throughout. Pain is gone. Anyone else experience this. Did you find out what it was and what test or Lab? Thanks to all who share here.
    • http://www.popsci.com/peppers-marijuana-gut Found this and found it interesting,  I will admit I love making edibles and it always seemed to help with my gut lol. "Your gut is something of an immunological mystery. Unlike the rest of the body, which tends to treat foreign invaders with a singular purpose—seek and destroy—the stomach cannot afford to be so indiscriminate. It exists to help fuel the body, and that means routinely welcoming foreign bodies in the form food. “If we injected ourselves with the food that we eat, we would have a massive immune response,” said Pramod Srivastava, an immunologist at the University of Connecticut School of Medicine. When our gut’s immune system starts acting more like that of the rest of the body, the gut gets inflamed and starts attacking its own cells. The end result is illness. Diseases like celiac (an autoimmune reaction to gluten) and ulcerative colitis (one of two types of Inflammatory Bowel Disease, the other being Crohns) occur when the gut’s immune system starts treating food, and our own body, like an interloper. These conditions often leaves sufferers in tremendous pain and at an increased risk of both malnutrition and colon cancer. But if researchers could figure out how to calm down that immunological response, it might be possible to create a treatment. Srivastava’s recent study in the Proceedings of the National Academy of Sciences suggests we may be one step closer to finding a cure. He found that anandamide, a chemical that the body makes naturally and that is very similar to chemicals found in marijuana, helps calm down the immune system—at least in the guts of mice. If his studies hold up in humans, he says it could eventually lead to a cure for ulcerative colitis. To understand how Srivastava came to this conclusion it helps to look at his earlier work. Srivastava found that when he exposed immune cells to hot temperatures that the cells became highly activated—in other words, the immune cells went to work. Previous studies have shown that elevated body temperatures (better known as fevers) can help immune cells work better. But what Srivastava wanted to know was why. How exactly did the cells know that it was getting hot in there? “It was known that there were certain calcium cells that open up in the nerves when they are exposed to high temperature,” said Srivastava. “So, if the hand encounters a hot stove, those calcium cells open, calcium falls into the nerve and that nerve impulse goes to the brain, and we know that it is warm or hot.” It turns out that the same calcium channel is also how immune cells knew that their Petri dishes were getting warm. If physically hot temperatures activate the immune cells, Srivastava wondered, would capsaicin—the chemical that makes chili peppers feel hot—do the same? The answer was yes. Immune cells exposed to chili pepper in a Petri dish behaved just like cells exposed to higher temperatures. But our cells aren’t exposed to capsaicin directly when we bite into a spicy dish. So Srivastava fed the chemical to mice with type 1 Diabetes (which, like IBD, stems from autoimmune inflammation) to mimic our actual exposure. Since the Petri dish experiments showed that heat and capsaicin tended to make immune cells more active, the mice fed capsaicin should have developed more diabetes than the control group. But the opposite happened. Srivastava found that capsaicin didn’t ramp up the immune cells in their guts—it chilled them out. The mice fed capsaicin actually stopped being diabetic. It turns out something else happens when a mouse chows down on capsaicin. A special kind of immune cell, CX3CR1, also gets activated. And that immune cell tends to suppress immune responses in the gut. Since the body can’t really depend on a steady diet of chili peppers to keep us healthy, Srivastava went looking to see what else binds to the same calcium channel as capsaicin. He discovered that anandamide does. Anandamide was discovered in the 1980s when researchers were trying to make sense of why our body, especially the brain, has cannabinoid receptors. Cannabinoids, found in marijuana, are part of a class of chemicals that can alter neurotransmission in the brain. Nature didn't develop those sensors just so humans could get stoned: anandamide is similar to the cannabinoids found in marijuana, but our body actually produces it. “The person who discovered anandamide had an interest in Indian languages,” said Srivastava. “And in India, the word ‘ananda’ means bliss.” Nobody knows whether anandamide actually induces a sense of bliss, but mice fed anandamide experienced the same healing effects—stretching from the esophagus down through the stomach—as mice fed capsaicin. Srivastava also discovered that when he gave mice capsaicin, it seemed to stimulate their bodies' production of anandamide. In both cases, it was ultimately the anandamide that was healing the gut, which suggests that other cannabinoids like marijuana might have a similar effect. As with all studies, there are some limitations. Srivastava’s work was done in mice, not people. But it does fall in line with anecdotes from IBD sufferers who have found that marijuana relieves some of their symptoms, and other studies that have found that people who eat chili peppers live longer. Because anandamide is a cannabinoid, it’s pretty heavily regulated—you can’t just give it to humans. As a result, Srivastava hopes to work with public health authorities in Colorado—the land of medical (and recreational) marijuana—to see if legalization has led to any improvement in colitis patients who consume edibles. If it has, that could help Srivastava make the case for a study that repeats his experiment in human patients. In the meantime? Well, if you live in Colorado and want to try something new for your IBD, you're sure in luck. But most patients should probably hold off on trying to mimic the study results at home: many IBD patients report negative reactions to spicy foods, likely because they increase stomach acid and often contain nightshade plants. So guzzling hot sauce might not be a safe way to boost your body's anandamide production."
  • Upcoming Events