My husband was a carb-guy from the moment I first met him. So when he first found out he couldn’t have gluten, it was a major blow to him. It was truly one of the main things he would eat. Steak, potatoes and bread. Pizza. Anything with gluten and he was all over it.
He has been gluten free for 8 years now, and we slowly were able to find great substitutions for everything except rolls!
For years there wasn’t the beauty of “Measure for Measure” gluten free flour. You had to, what felt like, scientifically figure out the trick to a flour substitute concoction. Xanthan gum, etc.
With Measure for Measure flour, I was easily able to tweak my all-purpose flour crescent roll recipe to make amazing gluten free crescent rolls!
Gluten Free Crescent Rolls
- 3/4 Cups Scalded milk
- 1/4 Cup Sugar
- 1/4 Cup Salted butter
- 1 tsp Salt
- 1 Large Egg
- 1 Packet Yeast Proofed
- 2-3 Cups Gluten Free Measure for Measure Flour
Heat milk in a medium pot, on medium high heat til begins to bubble just around the edges.
Lower heat and add butter, sugar and salt stirring until butter is melted and ingredients combined.
In a small bowl, add 1 packet yeast (or 2 1/4 tsp yeast) to 1/4 cup warm water and 1 tsp sugar. Give a good stir and let sit about 5-10 minutes until the yeast begins to foam. If it foams it’s good, if it doesn’t it’s bad. This is proofing your yeast.
Add milk mixture to standing mixer, and add egg and yeast. Mix well.
Using a large spoon, fill a 1 cup measuring cup, don’t scoop with the measuring cup out of the flour container. Add 1 cup flour to milk mix and mix about 1 Minute.
Add another 1 cup flour, using same method as above. Mix. Scrape down sides.
At this point you might need to add 1/4-3/4 cup flour, but only add 1/4 cup at a time, just until the dough holds together and isn’t liquidy. Mix a few ministers just until the dough pulls Way from the sides of the mixer.
Put in a medium greased bowl, very lightly grease the top of the dough to avoiding drying and cracking while rising. You can lightly spray with cooking spray. Cover with Saran Wrap, and put in a proofed oven (I turn my oven to 100-170 degrees whatever the lowest it will allow and then I turn it off. That’s plenty of heat for a good rise.
Let rise until double about 45 minutes. Remove from oven, and turn up heat to 350.
Remove dough from bowl and turnout into lightly floured surface. Gently knead very briefly just to soften and bring together into soft ball.
Place in floured surface again and gently roll into 12” circle. Cut into 12 equal triangles (like slicing a pizza). Gently roll from wide end toward narrow end and place in a parchment lined cookie sheet with the narrow end down.
Bake at 350 for 15-18 minutes, or until light golden brown.