If you’ve read any of my past recipes, you will no doubt notice I have my own gluten free blend I like to work with. When I first started gluten free baking, I didn’t find a flour blend that I liked that I could easily pick up off the shelf at the store. So I made my own, it works well so I haven’t been searching for another. Recently King Arthur Flour invited me to try their gluten free blend – which after reading the ingredients is pretty close to what I use already! They of course have a few more things in their blend, but that alone made me feel a bit more comfortable using a pre-made flour blend.
When I poured their gluten free Multi-purpose flour out I was hit with the smell I was use to getting using tapioca starch. I used it with a 1 to 1 ratio with what the recipe I was using as a base said and just added some xanthan gum – and everything worked perfectly! The hardest part I had was finding the King Arthur gluten free products. My hope is their mixes and other products will be available at more stores locally soon (Meijer and Kroger should seriously look into this). But I was able to find the whole selection at Whole Foods – and choosing which to work with was hard!
So, are you ready to try to make some gluten free Crescent rolls? Some buttery, flaky and fluffy insides? Try the recipe below! I based this off a recipe I found on Home Cooking Adventures and adapted it to be gluten free!
* This recipe will take one full 24 oz box of King Arthur Gluten Free Multi-Purpose Flour, if you plan on making more than one batch, buy more than one box!
- 3 1/2 cups King Arthur Gluten Free Multi-purpose flour
- 1 Tbsp Xanthan Gum
- 2 1/4 tsp active dry yeast
- 1/3 cup water, warm
- 3/4 cup milk, warm
- 1 1/2 tbsp sugar
- 2 eggs
- 1 tsp salt
- 4 tbsp butter, softened
- Extra Flour set aside
- 4 or 5 tbsp butter, melted
- 1 1/2 tbsp butter, melted
- In a small bowl add your warm water and yeast. Mix slightly and allow to set for 10 minutes.
- In your mixer bowl add your flour mixture, xanthan gum, sugar and salt, stir until just mixed. Add your eggs and milk and mix until combined.
- Add in your yeast and water and continue to mix for about 2 minutes. Add butter and knead with your hands until well combined and place into warm place with a tea cloth over top for at least an hour. Your dough will double in size.
- Punch your dough down and break it into two equal pieces. Roll them into balls. Use your extra flour and dust your work surface and the top of your dough. Roll your dough out to about 1/4 inch thick or smaller. Brush on 1-2 tbsp of melted butter with a pastry brush.
- Using a pizza cutter or pastry wheel cut in half, then quarters. Repeat until your dough is in about 18 equal slices.
- Roll from the fat end up to make your crescent rolls and place on a greased cookie sheet. Repeat the rolling out and cutting of your second ball. Allow all of your crescents to rise for 20 minutes before baking.
- Preheat your oven to 400 degrees and brush the tops with melted butter.
- Bake for 18 minutes until puffed and golden brown. Cool slightly on a wire rack before serving. This will make sure the bottoms wont get soggy.
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