Gluten-free baking can be a challenge, but it doesn’t have to be. With the right recipe, you can create delicious treats that everyone will love. Gluten-free crescent rolls are a perfect example. They are flaky, buttery, and perfect for any meal.

Here’s a simple gluten-free crescent roll recipe that’s soft, flaky, and delicious.

Gluten-Free Crescent Roll Recipe

Ingredients:

2 cups gluten-free all-purpose flour blend (with xanthan gum, or add 1 tsp xanthan gum if not included)
1 tbsp sugar
1 tsp salt
1 packet (2 1/4 tsp) instant yeast
1/2 cup warm milk (dairy or non-dairy, about 110°F/43°C)
1/4 cup unsalted butter, melted (plus extra for brushing)
1 large egg
1 tsp apple cider vinegar (helps with texture)

Instructions:

Activate the Yeast:

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.

Mix the Dough:

In a large mixing bowl, whisk together the gluten-free flour and salt.
Add the yeast mixture, melted butter, egg, and apple cider vinegar. Mix until a soft dough forms. The dough will be slightly sticky but should hold its shape.

Rest the Dough:

Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30-45 minutes in a warm place. It won’t rise as much as regular dough, but it will become slightly puffy.

Shape the Rolls:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface (use gluten-free flour). Divide the dough into two equal portions.
Roll each portion into a circle about 1/4-inch thick. Cut each circle into 8 triangles (like a pizza).
Roll each triangle up into a crescent shape starting at the wide end. Place the rolls on the prepared baking sheet, leaving space between them.

Bake:

Brush the tops of the rolls with melted butter.
Bake for 12-15 minutes, or until the rolls are golden brown.

Serve:

Remove from the oven and let cool slightly. Serve warm with butter, jam, or your favourite spread.

Useful Tips:

You can add 1-2 teaspoons of garlic powder or herbs to the dough for a richer flavor.
If the dough is too sticky to handle, lightly oil your hands or dust them with gluten-free flour.
Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.

Frequency Asked Questions

1. Can I use any gluten-free flour blend?

Yes, but make sure it’s a 1:1 gluten-free all-purpose flour blend that’s suitable for baking. Some blends work better than others, so look for ones that include xanthan gum (or add 1 tsp xanthan gum if it’s not included).

2. Why is my dough so sticky?

Gluten-free dough is often stickier than traditional dough because it lacks gluten. To handle it more easily:

Lightly dust your hands and work surface with gluten-free flour.
Use a silicone baking mat or parchment paper to roll out the dough.
Chill the dough for 10-15 minutes before shaping if it’s too soft.

3. Why didn’t my rolls rise much?

Gluten-free dough doesn’t rise as much as regular dough because it lacks gluten’s elasticity. However, you can improve the rise by:

Ensuring your yeast is fresh and activated properly.
Letting the dough rest in a warm, draft-free place.
Adding a bit more yeast (up to 1/2 tsp extra) if needed.