Soft, tender, and light gluten free crescent rolls are SO EASY to make! They will be ready in 1 hour flat and are the perfect addition to any meal. Dairy free option.
2 cups high quality gluten free flour mix (gf Jules and Better Batter are our favs) -see notes
1 T instant yeast (if you keep in the fridge, bring to room temp)
2 tsp xanthan gum IF flour mix doesn't have any. see notes
3 T sugar or honey
1/4 tsp baking powder
1/4 tsp salt (increase to 3/4 tsp if using oil or unsalted butter)
1/2 cup + 2 T warm water (barely warmer than room temp)
1/2 c butter, almost melted OR neutral oil
potato starch (can use flour, but starch works best) for dusting
Extra butter to brush when done
In bowl of stand mixer, measure gluten free flour, yeast, xanthan gum if needed, sugar (if using honey, add that with the wet ingredients later), baking powder, and salt - add salt away from yeast. You don't need to mix it yet.
Add warm water, egg, and 1/2 c butter or oil, and mix with paddle attachment on a medium speed for 3-5 minutes.
The dough should be like a thick, sticky batter, a little too soft and sticky to handle as you would regular roll dough.
Lightly dust your pie crust bag with potato starch OR dust your countertop with 2 T of potato starch. You'll need more starch for dusting if using a countertop.
Scrape the dough into a ball shape on your dusted area and sprinkle a little more starch over the top of your dough to prevent it from sticking. If using a pie crust bag, remove air and zip it up.
Using a rolling pin, roll dough out to about 14" circle. Using a pizza slicer (or very sharp knife) that has been dusted in starch or flour, cut the circle into 8 wedges. Carefully roll each wedge inward to form a crescent. If dough sticks to counter, you have not put enough starch/flour down. No worries, this happened to me too! Use a metal spatula to scrape extra potato starch onto the bottom of the dough as you roll it up. Gently pinch the end to secure the roll so it won't lose shape as it bakes. Use a little water to help if necessary. Gently place a few inches apart on a baking sheet and curve them slightly to form a crescent shape.
Preheat oven to 350 degrees. Let the rolls rise on top of the oven while it preheats. they only need to rise for 15-20 minutes.
Bake for 9-12 minutes. Gluten free breads tend to not brown as much, so don't wait for these to be well browned before pulling them out or they may dry out. Flake with a fork in the center of a roll to see if it's done. Mine were done in about 11 minutes.
Brush with melted butter or oil and serve warm for best results. Store leftovers in an airtight container or bread bag at room temp for a day or two, or in the freezer. These can easily be re-warmed by wrapping in foil and placing in a 325 degree oven for about 5 minutes from fridge or 10 minutes from freezer.
When dusting your surface and the dough, don't work the starch into the dough. It's just meant to reduce the stickiness on the surface.
IF USING GF JULES OR BETTER BATTER:
Do NOT add xanthan gum.
IF USING LIFE AFTER WHEAT HOMEMADE FLOUR MIX:
Add an additional 1 tsp xanthan gum to the recipe
Substitute 1/2 cup of the flour mix for 1/2 cup potato starch
IF USING A FLOUR MIX WITHOUT XANTHAN GUM:
We have had success with Gluten Free Mama's Almond Flour blend as well. Be sure to add 2 tsp xanthan gum to the recipe since this flour mix doesn't contain any xanthan.
Serving Size1 roll
Amount Per Serving
% Daily Value
Total Fat12 g
Total Carbohydrates28 g
Dietary Fiber2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2014/11/perfect-dinner-rolls/