Can I use other gluten-free flours for this recipe?

Yes, you can! However, using a blend that includes Caputo Fioreglut flour will yield the best results in terms of texture and flavor. For other flour options, you might need to adjust the ratios and always include a binding agent like psyllium husk.

How do I ensure that my rolls rise properly?

To achieve optimal rising, make sure your yeast is active before using it. Additionally, let the rolls rise in a warm environment (about 75°F to 85°F) and avoid over-proofing, which can lead to denser rolls.

Can these be made ahead of time?

Absolutely! You can prepare the dough and shape it into rolls, then refrigerate them. Just allow them to come to room temperature and rise before baking for best results.

What is the best way to store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, consider freezing them by wrapping them tightly in foil or freezer bags.

Can I add fillings to these crescent rolls?

Indeed, fillings such as cheeses, deli meats, or even sweet options like chocolate or jam can be added before rolling up the dough. Just be cautious not to overstuff!

Gluten-Free Crescent Rolls: A Tasty Delight!

Ingredients

Units Scale

125 g Caputo Fioreglut gluten-free flour
30 g superfine sorghum flour
20 g potato flour
20 g tapioca starch
13 g dry milk powder
14 g granulated sugar
3.5 g instant yeast (1 teaspoon)
3 g psyllium husk powder (3/4 teaspoon)
3 g table salt (1/2 teaspoon)
100 g water
28 g butter (plus 2 tablespoons for brushing)
8 g neutral oil (2 teaspoons)
1 large egg (room temperature)

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Instructions

In the bowl of a stand mixer, whisk together all dry ingredients until well combined.
Warm the water, butter, and oil in a microwave-safe bowl to between 120-130°F. Whisk in the egg.
Add warmed wet ingredients to dry mixture and mix until a smooth dough forms, about 2-3 minutes.
Roll the dough into an 11-inch circle (about ¼ inch thick) on parchment paper, and cut into eight wedges.
Roll each wedge from the wide end toward the tip, tucking the end underneath to form crescents.
Cover with plastic wrap and let rise in a warm place for about 40 minutes.
Preheat oven to 375°F (190°C). Brush rolls with melted butter and bake for 14-16 minutes until light golden brown.
Brush with melted butter again while hot and cover with a tea towel to soften the crust.

Notes

For dairy-free or vegan options, substitute butter with coconut oil and the egg with a flaxseed or chia seed egg.

Author: James Walker
Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Breads
Method: Baking
Cuisine: Gluten-Free
Diet: Vegetarian

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 2g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg