Gluten-Free Crescent Rolls
Updated
Gluten-free crescent rolls are a must-have at the holidays and a staple at my house. I used gluten-free flour and psyllium husk powder to create these light and flaky crescent-shaped rolls that go with every meal. This dough is a great substitute for store-bought, and I love how versatile it is. I use it to make all kinds of baked goods!
Thank you for this wonderful recipe! I have been craving little crescent rolls filled with a nut mix my Mom used to make but having to go wheat free haven’t made until seeing this. Adore how you make this difficult transition to gf baking so much simpler and less scary.😊
– Bonnie
Gluten-Free Crescent Rolls Recipe
This easy gluten-free crescent rolls recipe is made with instant yeast and baking powder for an impressive rise, butter for flaky layers, and gluten-free bread flour for great texture and chew. These rolls are great with butter or jam, or use the dough to create delicious baked goods like cinnamon rolls, pizza, or even pie.
Gluten-Free Crescent Rolls
Ingredients
- 2 cups Gluten-Free Flour with Xanthan Gum recommended for yeast baking, We recommend Pillsbury or Better Batter Brand.
- 1 tbsp psyllium husk powder
- 1 tsp instant dry yeast
- 1 tsp baking powder
- 1 tsp granulated sugar
- 1 tsp salt
- ¼ cup cold unsalted butter, cubed
- 1 large egg, room temperature, beaten
- ⅔ cup lukewarm milk
- 1 tbsp melted unsalted butter, for brushing
Instructions
- In a large bowl, whisk together the gluten-free flour (see ingredient list for type we recommend), psyllium husk powder, xanthan gum, yeast, baking powder, sugar, and salt.
- Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Ensure no large chunks of butter remain.
- In a separate bowl, whisk together the beaten egg and lukewarm milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Don’t overmix, as this can make the crescent rolls tough.
- Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
- On a lightly floured surface, roll out the dough into a large circle, about 1/4-inch thick. Using a pizza cutter or knife, cut the circle into equal triangles. Then roll them up from the wide base to the pointed end.
- Arrange the shaped crescents on the prepared baking sheet, leaving space between them for spreading. Let rise for 1 hour until puffed.
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Bake the rolls for 15-20 minutes, or until golden brown.
- Remove from the oven and brush with melted butter. Let cool slightly before serving. Serve and enjoy!
Notes
- Be sure to use cold, unsalted butter for the dough and melted butter for the topping.
- Use a pizza cutter to make cutting the dough into triangles super easy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Crescent Rolls Step by Step
Gather the ingredients: Gather all the ingredients together.
Mix the dry ingredients: In a large bowl, whisk together 2 cups of gluten-free flour with xanthan gum, 1 tbsp of psyllium husk powder, 1 tsp of instant dry yeast, 1 tsp of baking powder, 1 tsp of granulated sugar, and 1 tsp of salt.
Cut in the butter: Using a pastry cutter or your fingers, work ¼ cup of cubed cold butter into the dry ingredients until the mixture resembles coarse crumbs. Ensure no large chunks of butter remain.
Beat the egg and milk: In a separate bowl, whisk together 1 large beaten egg and ⅔ cup of lukewarm milk.
Combine the ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Don’t overmix, as this can make the crescent rolls tough. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
Roll out the dough and form the rolls: On a lightly floured surface, roll out the dough into a large circle, about 1/4-inch thick. Using a pizza cutter or knife, cut the circle into equal triangles. Then roll them up from the wide base to the pointed end.
Arrange the rolls on a baking tray: Arrange the shaped crescents on the prepared baking sheet, leaving space between them for spreading. Let rise for 1 hour until puffed.
Bake and serve: Preheat your oven to 375°F and line a baking sheet with parchment paper. Bake the rolls for 15-20 minutes, or until golden brown. Remove from the oven and brush with 1 tbsp of melted butter. Let cool slightly before serving. Serve and enjoy!
Serving Suggestions
I love serving these light, flaky crescents straight from the oven, brushed with melted butter so they glisten and stay soft. I add these to my Easter table, alongside honey‑glazed ham. And at Christmas dinner, I’d tuck a warm crescent alongside my roast turkey and gluten‑free stuffing—ideal for sopping up gravy or enjoying with herb‑infused butter. Whether we’re gathered around the holiday table or enjoying a quiet family meal, these gluten‑free crescents always feel like a special treat I’m proud to share.
Tips and Notes
- You can prepare the dough through step 5, then chill it covered in the fridge overnight. Shape, proof, and bake the next day.
- You can also shape the rolls, then place them on a baking sheet covered with plastic wrap and refrigerate overnight. The next day, bring them to room temperature, then bake as directed.
- While the second rise adds extra height (and we do recommend taking the time), it’s not essential. The rolls will still be delicious with just the first rise.
- Gluten-free flour blends can absorb moisture differently. If your dough feels dry, add a tablespoon of milk at a time until it becomes soft. Conversely, if it’s too sticky, sprinkle in a teaspoon of additional flour at a time until it reaches a workable consistency.
- This recipe combines the benefits of both yeast and baking powder for a unique texture. Yeast provides a slow rise for light and airy layers, while baking powder gives a boost for extra flakiness.
Storage Instructions
These gluten-free crescent rolls will keep well for about 1-2 days in an airtight container at room temperature, 4-5 days in the refrigerator, or 3 months in the freezer. Thaw them overnight in the refrigerator before reheating them in the oven or microwave.
Thank you for the great recipes. I haven’t had much luck with the ready to use gf flour so I created my own. Quick question: since my flour does not contain any xanthum gum, and ur recipes all contain the gum in the flour, im assuming that I need to add it to any of my recipes?
thanks in advance
Hi Catherine, yes that’s correct!
thank you for this wonderful recipe! I have been craving little crescent rolls filled with a nut mix my Mom used to make but having to go wheat free havnt made until seeing this. Adore how you make this difficult transition to gf baking so much simpler and less scary.😊
Would substituting with Dairy free ingredients still work for this?
Yes!
can I just put the triangles on baking sheet to rise without rolling them up…I would like to fill with wiener before roll up
Yes, that should work just fine, Rhonda!