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Gluten Free Almond Crescent Rolls
3.In a mixing bowl, whisk together tapioca flour, millet flour, rice flour, sugar, yeast, baking powder, xanthan gum and salt
4.To the psyllium gel, add warm milk and melted butter and mix. Add the egg and whisk together
5.Make a well in the middle of the dry ingredients and pour in the wet mixture. Using a dough hook, knead the dough until very smooth. The dough will be very sticky. *See the photo in the post
6.Loosely cover the dough with plastic wrap and place it in the fridge for one hour.
7.SHAPE THE ROLLS; turn out the dough on a lightly floured working surface and form into a ball. Roll the dough into about 14-inch circle
8.Using a pizza cutter, divide the dough into 12 even wedges
9.Spread about 2 teaspoons of the almond mixture on each wedge to about 1/8th of an inch from the edge, and starting from the wide end, roll up each wedge into a croissant shape. Place rolls on a baking sheet lined with parchment paper and loosely cover them with plastic wrap. Proof the rolls for 1 hour
10.Mix the remaining almond mixture with 1 tablespoon of cold milk and set aside
11.When ready, preheat the oven to 350 F and place a baking pan half filled with water on the bottom rack of the oven.
12.Bake rolls for 12 minutes, then brush with the remaining almond mixture, sprinkle with sliced almonds and continue baking for 5 minutes or until the rolls are golden.
13.Transfer the rolls to a cooling rack and cool for 10 minutes. Then sprinkle with powdered sugar and enjoy warm.
14.*see tips in the post on how to roll and shape the crescent rolls
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