A tender, buttery gluten free crescent roll, warm from the oven and bursting with delicious flavor… no, it’s not a dream!
These gluten free crescent rolls are the real deal.
Light, easy to prep and quick to bake – And to top it all off – the ingredients list is short and sweet.
Who doesn’t love a fresh from the oven, light and tender crescent roll? They’re just the perfect dinner bread to pass around a table full of hungry tummies. But these crescent rolls are extra special for a few tasty reasons: 1. They’re homemade, 2. They’re gluten free and 3. They’re not difficult to make!
Just what does ‘not difficult’ mean? Here are some tips to making the very best crescent rolls without spending hours in the kitchen.
How to Make Gluten Free Crescent Rolls
The ingredients
A simple ingredients list? Yes please!
These crescent rolls are only 7 ingredients. That’s right, just 7! A little butter, cottage cheese, gluten free flour blend, xanthan gum, salt, sugar and baking powder is about it. Add in a food processor and you have a super easy dinner bread.
Use a food processor
A food processor elevates this recipe to a whole new level of easy prep.
Start with the cottage cheese and butter in the bowl of the food processor.
Mix until the mixture is smooth.
Then add in the flour mixture.
Mix until it all comes together.
Refrigeration time
Even though it’s tempting to roll out and bake the easy crescent rolls right then, the refrigeration time is important. It gives the dough time to firm up and the fat to re-solidify, allowing you to roll it out much easier. And the good news is that you CAN make this dough ahead of time and refrigerate it for up to a week before shaping and baking it.
Rolling and shaping gluten free crescent rolls
Wax paper is key to successful crescent rolls. It helps with preventing the dough from sticking too much and give you a nice surface to work on for rolling it out.
Using a rolling pin, roll the dough to a 12 inch circle. You might need to sprinkle it with flour a few times.
Then, using a butter knife, slice the crescent roll dough into 12 slices, like a pizza.
Carefully roll each slice, starting from the long end, toward the center of the circle.
Place each crescent roll onto a baking sheet.
These crescent rolls are a bread lovers dream!
If you’d like to see more mouthwatering gluten free breads, check out these roll recipes next!
Gluten Free Crescent Rolls
Ingredients
- 1/4 cup butter softened
- 3/4 cup small curd cottage cheese
- 1 cup + 2 Tbsp. Gluten-free-bread flour mix
- 1/2 tsp. xanthan gum
- 1/8 tsp. salt
- 3/4 tsp. gluten free baking powder
- 2 tsp. white sugar
Instructions
- In the bowl of a food processor, mix the cottage cheese and butter until the mixture is smooth and lump free.
- In a medium bowl, mix together the 1 cup + 2 Tbsp. flour mix, xanthan gum, salt, baking powder and sugar.
- Add the dry ingredients to the butter-cottage cheese mixture all at once. Blend in the food processor until fully incorporated.
- Place the dough on a sheet of wax paper. Wrap it in cling wrap and place it in the refrigerator to chill for two to three hours.
- Preheat your oven to 350°F.
Prepare your counter: place a large sheet of wax paper down and dust it with gluten free flour mix. Then get your rolling pin ready.
- Place the well chilled dough on the floured surface and roll into a 12 inch circle. Adding small dustings of flour as necessary.
- Once you have a 12 inch circle, use a butter knife to cut the dough into 12 ‘slices’.
- Starting at the wide end, roll each slice up from the wide end to the tip.
- Place the rolled crescents on a greased or paper lined baking sheet, forming the crescent shape as you place them.
- Bake for 25 to 30 minutes, until tops are golden brown.
- Remove from oven and serve!
Video
Notes
- Using a food processor makes the recipe prep a breeze.
- Refrigerate the dough for up to one week before shaping and baking.
- Roll the dough and use extra flour as needed.
Nutrition
Jackwelyn
I have a question about the cottage cheese. As you know there are many different brands of cottage cheese and they produce a vast difference in product from very dry to a very moist soupy curd. Could you recommend which variety works best.
Second, the link for Gluten-free-bread light flour mix goes to a recipe for Gluten Free Bread Flour Mix is the correct blend?
Thank you
C.J. Brady
Hi Jack,
Great question – so the Daisy brand is the only one I’ve ever used actually! It works well though.
And yes, that link is correct. Use only 1 tsp. total of xanthan gum. And I did update the recipe to mention to use the combination of flours – rice and sorghum.
Let me know if you have other questions.
Hope that helps!
Linda
Can these be made ahead of time and frozen?
C.J. Brady
Hi Linda,
Thanks for asking. I don’t have answer based on experience but if you wrap them well and place them in an air tight plastic bag, they should freeze just fine.
Hope that helps.
A Magical Life
I have looked and looked, and I can’t find a recipe for a rice/sorghum bread flour mix on the link at all. What am I missing? Thanks!
C.J. Brady
Hi!
Thanks for reaching out. My apologies on this – so the flour mix here: https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix, in parentheses I mention an option using rice and sorghum flour – that’s what I’m referring to.
Let me know if I can help with anything else.
Sorry for the confusion!
Susan Polachak
Good afternoon…. Made the dough for the croissants yesterday, refrigerated over night and baked them today. Very disappointed. Followed the recipe to a T and they certainly didn’t brown like the picture. Actually, the only part that browned was the tiny pieces of cottage cheese.. They didn’t bake inside . The taste was good, they were crunchy, so don’t know what I did wrong…. I am a baker and used to baking GF… Any suggestions?????? Thanks. Sue
C.J. Brady
Hi Sue,
Thanks for the comment. It sounds like they could have used a few extra minutes baking. One thing you might do is move your oven rack up to get that golden brown color. The cottage cheese should be really well blended in with the butter.
I hope that helps and that you’ll give them another go.
Let me know if I can help any more.
Susan
Thankks for the quick reply… I made 2 batches done separately. And even baked them a little longer… The second batch baked a little more but the outside got hard.. Did you butter the croissants on the outside before baking?? I might try putting the cottage cheese in an Oscar to smooth it out more. Just so disappointed… Easy to put together, good taste, but don’t know what else to do….
C.J. Brady
Hi Susan,
It sounds like you’ve done everything right… however, my cottage cheese was pretty smooth. And the upper rack baked them perfectly. I’m glad the taste was there though. Maybe I need to check my oven temp! 🙂
Renee
Do you have any suggedtions for sunstitutong xantham gum for these rolls. Husband tummy has issues with xanthum gum. Thanks.
C.J. Brady
Hi Renee,
Thanks for asking!
Yes, I definitely have some options for that. Here’s the info on it: https://zestforbaking.com/make-substitutions-xanthan-gum-baking
Hope this helps!
Sandra
Hello! These look and sound yummy. However we are eating a low carb/keto way, so is there a way to make these work with almond and/or coconut flours and baking powder? Thanks!
Christine
Hi Sandra,
Thanks for the comment!
So for this recipe, I wouldn’t recommend subbing keto-friendly flours. BUT, I am working on another crescent roll recipe that is keto friendly. Hoping to have it ready in a few weeks!
Stay tuned!
Sandra
Oh, thank you! I can’t wait!
Shirley
Can the cheese be substituted as my husband is allergic to dairy
Christine
Hi,
I am not sure the texture of a dairy free cottage cheese would produce the same results. You can certainly try it, I’d be curious as to how it turns out.
NPmommy78
I’m looking for a recipe that is similar to a crescent roll but that I can use for recipes that call for it like a crust. Such as fruit “pizza” or a breakfast casserole crust layer. This seems easy enough to spread out and prebake in that manner. What are your thoughts on if this would work?
Christine
Hi,
So I would bet that this crescent roll dough would work really well for that. But instead of using wax paper to roll it out, try using parchment, because you’d have to be able to transfer it to a baking sheet without actually moving the dough. And try rolling it a bit thicker, maybe to a 10 – 11 inch circle, to give you a bit more crust.
Oh and prick it a few times with a fork before baking so the dough doesn’t puff up too much.
Monitor the baking time – start checking at about 15 minutes in.
Let me know how it turns out!
~Christine
Rose
This recipe looks great for me to make for guests that that are gluten free. I need something similar that is both gluten free and dairy free for myself. Do you have any suggestions?
Christine
Hi Rose,
Thanks! And yes! These are so good – actually everyone will enjoy them: https://zestforbaking.com/best-gluten-free-dairy-free-dinner-rolls
Thanks for asking and hope you enjoy them!
Christine
kim hauck
Going to make this recipe just wondering though can I use a 1-1 flour mix?
Christine
Hi Kim,
I haven’t tested it with any other mix, so I can’t say for certain how the results will be. But if you try it, let me know.
Hope that helps!
Christine
Shilpa
I really wanted these too work out. Love that it’s easy prep in the morning. The prep was easy. I followed it exactly step by step. The only difference is I used parchment paper. The next morning when I pulled the dough out it was extremely sticky. You couldn’t even roll it. I ended putting it in clumps on the pan. It cooked through and tasted fine. I used the flour blend the linked clicked through to. In the comments, other flours were mentioned. Not sure…
Rebecca
I made these today for my daughter who has celiac disease and a severe tree nut allergy. I used Cup4cup gf flour blend. They were so easy and delicious! I can’t believe it!! Thank you so much for posting this ❤️
Christine
Hi Rebecca,
So glad you enjoyed them! Thanks for the feedback!
~Christine