Here at home, we don’t eat brunch very often; but when we do, it tends to be a big affair. Traditionally, I bake some sort of pastry. It’s commonly a tossup between my famous cinnamon rolls or my amazing jam Danishes. Sometimes (especially when we have a large crowd) for the sake of ease, I make both. 😉
The problem is that my original Danish recipe is NOT gluten free. I was curious to see if I could successfully convert it to a gluten free version. A task-which we’ve learned from past experiences-is no small feat. It takes a lot of work to replace one simple ingredient: white flour.
Flour gives texture and lightness to bake goods. More importantly, the gluten acts as a binder.
Combining flour with dry yeast can yield a variety of tasty treats. However, the process of substituting flour with a gluten free option involves combining at least three other ingredients in hopes of recreating the same texture and feel. Not an impossible task but not exactly simple either.
I don’t mind playing mad scientist in the kitchen. While I’m not always successful, I remain undeterred in my quest for recreating beloved recipes.
The final result of my Danish kitchen experiment is listed below. I must admit, I am pretty proud of myself (and a tad smug) that I successfully converted my “regular” Danish recipe. These yummy gluten free Danishes were worth every bit of extra work.
As always, the true taste test is not my hubby; but the kids–the little ones AND the teens alike. I’m pleased to report they loved them, and I hope you will too.
Notes and Tips
You will notice that I do not use a premade gluten free flour mix in this recipe. I personally find that I can more easily convert my regular recipes to gluten free ones if I mix my own flour blend. This is not to say you wouldn’t be as successful with a premade blend.
You can use any jam you want. I like to use a chia jam on occasion.
Gluten Free Danishes
In a stand mixer bowl – or a large bowl with a hand mixer – pour the warm water. Add the active dry yeast and the sugar. Let this mixture sit until the surface looks foamy and bubbly – about 5 minutes (this is called proofing).
Add the sorghum (or rice) flour, tapioca (or potato) starch, sweet rice flour, salt, xanthan gum, gelatin, and melted butter (cooled to 110 degrees), warm milk (at the same temperature as your butter), and egg yolks.
Note: If using a stand mixer, use the cake attachment, not the dough attachment.
Mix on high until all the ingredients are well combined. I mix for a good three minutes.
The dough will still be on the sticky side and that is normal.
With a large spoon, scoop some dough (the size of a Danish) onto a greased cookie sheet (or even better use a Silpat mat). With the back of your spoon make a little indentation in the center of your pastries.
Fill each indentation with the fruit jam of your choice.
Let the Danishes rise for 30 to 45 minutes.
During that time preheat your oven to 350 degrees Fahrenheit.
Bake your gluten free danishes for 14 to 20 minutes.
While the Danishes are baking, prepare the glaze.
In a small bowl, combine the powdered sugar, vanilla extract, and milk, until you have a smooth mixture.
Drizzle over the hot Danishes.
This recipe will yield about 1 dozen gluten free Danishes.