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An easy recipe for gluten-free crescent rolls. This gluten-free crescent rolls recipe produces fluffy, flaky crescent-shaped rolls using gluten-free bread flour. It’s become a staple at our house. We love to serve up these tasty rolls with dinner, or use the dough as a base for all kinds of baked goods!
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.
We have created an easy-to-follow recipe with detailed technique notes, tips, and step-by-step photos to guide you to perfect flaky gluten-free crescent rolls.
Ingredients
- Gluten-Free Flour with Xanthan Gum recommended for yeast baking: Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. We recommend Pillsbury or Better Batter Brand.
- Psyllium Husk Powder: Helps bind and thicken the dough, improving the texture of these crescent rolls.
- Instant Dry Yeast: Helps these rolls bake up light and fluffy.
- Baking Powder: Gives the dough an extra boost so it doesn’t end up too dense.
- Granulated Sugar: Feeds the yeast to allow for the highest rise and adds a touch of sweet flavor to the dough.
- Salt: Improves the overall flavor of the dough.
- Unsalted Butter: Enriches the dough to create a moist and fluffy final product. You’ll also want to brush the freshly-baked rolls with melted butter to create a beautiful finish.
- Egg: Enriches and binds the dough.
- Milk: Adds moisture to the dough to create a soft and tender texture.
Gluten-Free Flour
We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.
Step by Step Instructions
- In a large bowl, whisk together the gluten-free bread flour, psyllium husk powder, xanthan gum, yeast, baking powder, sugar, and salt. (pic 1)
- Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the beaten egg and lukewarm milk. (pic 2)
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. (pic 3)
- 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. (pic 4)
- Arrange the shaped crescents on the prepared baking sheet, leaving space between them for spreading. Let rise for 1 hour until puffed. (pic 5)
- 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. (pic 6)
- Remove from the oven and brush with melted butter. Let cool slightly before serving.
Tips for Making the Best Gluten-Free Crescent Rolls
- 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.
- You can prepare the dough through step 5, then chill 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.
Do I Need To Use Both Yeast and Baking Powder?
This recipe combines the benefits of both for a unique texture. Yeast provides a slow rise for light and airy layers, while baking powder gives a boost for extra flakiness.
Can I Skip The Second Rise?
Yes, you can! 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.
My Dough Feels Too Dry/Sticky. What Should I Do?
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.
Storing Instructions
These gluten-free crescent rolls will keep well for about 1-2 days in an airtight container at room temperature. For longer storage, transfer the cooled rolls to an airtight container and store them in the refrigerator. This will keep them fresh for up to 4-5 days.
You can also freeze them for longer-term storage. Cool them completely, then store them in freezer bags in the freezer for up to 3 months. Thaw them overnight in the refrigerator before reheating them in the oven or microwave.
Easy Gluten-Free Crescent Rolls
Making delicious light and flaky gluten-free crescent rolls is simpler than you might think! This is a great pastry recipe to have in your baking arsenal. We love that it’s so versatile and delicious!
More Gluten-Free Pastries to Try!
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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 tablespoon psyllium husk powder
- 1 teaspoon instant dry yeast
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ¼ cup cold unsalted butter, cubed
- 1 large egg, room temperature, beaten
- ⅔ cup lukewarm milk
- 1 tablespoon 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.
- You can prepare the dough through step 5, then chill 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.
- To store: Store gluten-free crescent rolls in an air-tight container for 1-2 days or in the refrigerator for 4-5 days.
- To freeze: Freeze gluten-free crescent rolls in a plastic freezer bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!