Gluten Free Crescent Dough

While many gluten free brands have recreated what we miss, refrigerated crescent rolls are not one of them. Therefore, this recipe features my homemade gluten free crescent dough. In reality, it’s not hard to make. It simple takes time to make and rise. Once you have that, these gluten free pigs in a blanket are easy!

The trick for this recipe is to roll the dough thin. Like pie crust thin. Please note my recipe for gluten free crescent dough makes one pound. Therefore, you’ll roll out two separate circles of dough. Once rolled, cut it into 12 (roughly) equal triangles. My package of hot dogs contained 6 links, and I cut them in half. You want to try to make  the edge of the dog peeks out over the edge of the dough triangle before rolling.

Can These be Made Dairy and Egg Free? Can I Use a Different Flour?

I have only successfully made my crescent dough using the recipe below, and only with Cup 4 Cup Multipurpose Flour. This recipe uses butter & eggs. I tried using Bob’s Red Mill Flour, and King Arthur Flour Measure for Measure, and they just didn’t turn out the same for me.

If you need an egg free or dairy free recipes, I would try this one for Gluten Free Vegan Garlic Crescent Rolls from Petite Allergy Treats if you need the dough to be vegan. (I’d leave out the garlic filling.) However, please note that she starts with her own gluten free “white mix” flour blend. Please remember that all gluten free flours are NOT the same. If you choose to use a different flour blend, results may vary.

If you want to use Bob’s Red Mill 1 to 1 flour, I recommend Peal With Zeal’s Gluten Free Pigs in a Blanket recipe.

Tips To Yielding the Best Gluten Free Pigs in a Blanket

When I made my plain gluten free crescent rolls, I brushed them with butter. However I think brushing these gluten free pigs in a blanket with egg wash yields a softer “wrap.” I saw others season the outside dough with Everything but the Bagel Seasoning. Lemme tell ya, Best. Idea. Ever. These are so good, they may not even need a dipping sauce!

List of Gluten Free Hot Dogs

Looking for gluten free hot dogs? While this list is not exhaustive, these are brands which I mostly trust. While I am not a huge fan of Bar-S, they are safe and offer a cheaper alternative than others on my short list. The first four brands offer beef hot dogs for those looking to avoid pork. For this recipe I used the Nathan’s Uncured Beef Franks.

Nathan’s Famous Hot Dogs
Hebrew National
Teton Waters Ranch
Applegate Hot Dogs
Koegel’s
Bar S Hot Dogs

Can I Make These Pigs in a Blanket Early & Reheat Them?

I made these gluten free pigs in a blanket on a Monday, then placed them in the refrigerator. Then, I rewarmed them the next day in a 300 degree oven (sprayed them lightly with oil) for 10 minutes. They turned out just as good as when they first came out of the oven!

Can they be frozen? Yes. To rewarm them in the oven, preheat the oven to 350 degrees. Spray lightly with cooking oil, and bake for 12-15 minutes. I find the dough to not be quite as soft as when they first bake, but still taste great. The main thing is to make sure the hot dogs inside are warmed thoroughly.

Can you microwave them? Yes. After they have been fuly baked, and frozen, you can reheat them in the microwave. I put two in the microwave, at full power for 50-60 seconds. Again, the main goal is to warm the outer dough, and fully reheat the hot dogs in the middle.

Other Gluten Free Appetizers and Finger Foods

These gluten free pigs in a blanket would be perfect for any lunch box or football party. You could use this same gluten free crescent dough to make my gluten free Veggie Pizza, as well. These pigs in a blanket would also pair well with my gluten free Soft Pretzel Bites, and my gluten free Baked Mozzarella Cheese Sticks.

Looking for other gluten free appetizers? Try this list of gluten free party appetizers from Celiac Mama, or these gluten free game day appetizers from What the Fork. Looking for meat free ideas? Check out these Vegetarian Appetizers and Snacks from Vegetarian Mamma.  And don’t skip these Gluten Free Spinach Dip Puffs from Eat at Our Table!

Recipe

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Gluten Free Pigs in a Blanket

Ingredients

For the gluten free crescent dough

• 1 3/4 c "Cup4Cup" brand flour 210 grams
• 1 tbsp cornstarch
• 1/4 c cold butter cut into small pieces
• 1 pkg instant yeast
• 4 tbsp sugar
• 1/2 tsp salt
• 6 tbsp warm water 105*-110*
• 1 egg room temperature
• add’l flour for rolling

For the Egg Wash

• 1 egg
• 1 tbsp water

For the pigs in a blanket

• 12 gluten free hot dogs cut in half (to create 24 hot dog pieces)

Instructions

• Start by pulling out two eggs from the fridge to allow them to come to room temperature. 15 minutes should be sufficient. Turn on the oven to 200 degrees. We are warming it only to create the ideal place to proof the dough. Once it comes to temperature, turn it off. 
• In a food processor, combine flour, cornstarch and cold butter. Pulse until butter bits are incorporated/ cut into the dough. (If you don't have a food processor, freeze your butter and grate it in to the flour, in a large glass bowl. Then use hands to combine.)
• After butter is cut into the flour, add instant/ rapid rise yeast, sugar and salt to the processor and pulse to combine. (If you don’t own a food processor, simply stir the rest of the dry ingredients in.) 
• (If you are not using instant / rapid yeast, you’ll need to proof the active yeast in water prior to adding it to the flour mixutre. To do so, place 1 of the 4 tbsp of sugar in a bowl, with the yeast, and add the 6 tbsp warm water. Allow to activate for 5-10 minutes before adding to flour.)  
• Dump flour and butter mixture into a large glass bowl, and add warm water and egg, and mix until a dough forms. 
• Cover bowl with plastic wrap and place in the TURNED OFF OVEN and allow the dough to rise for 30-45 minutes. 
• Remove bowl from oven and preheat oven to 375. 
• Cut dough ball in half, (you should have 2 8 oz portions) and transfer one half to a lightly floured work surface. Knead the dough ball a few times until the dough ball is soft. Sprinkle with a bit more flour before rolling. (I like to work on parchment paper, as it easily slides onto a cookie sheet and into the oven.) 
• Roll dough into a circle approximately 10-12 inches in diameter. I find it best to flip and turn the dough in between rolling stages. It prevents sticking. 
• Cut the circle of dough into 4 equal section, and then cut each section into 3 additional sections. This should equal 12 sections of gluten free crescent dough. It will seem thin, but we’re aiming for the perfect proportion of dough to dog. It will puff a bit when the dough bakes. 
• I used Nathan’s Famous Uncured Beef Hot Dogs, which come 6 to a package. Therefore, I cut each hot dog in half, and rolled each hot dog half in one triangle of dough. Repeat until all hot dog portions are used. 
• (Repeat the last three steps with the other half of dough, and more hot dogs.) 
• Line two cookie sheets with parchment paper. Place 12 pigs in a blanket per cookie sheet. 
• In a small bowl, beat an egg with one tbsp water, and baste each pig in a blanket with egg wash. If desired, sprinkle with Everything but the Bagel Seasoning, or course salt. 
• Bake the pigs in a blanket in a 375 degree oven for 12-15 minutes. 
• (Side note – 16 oz of dough is equal to two rolls of Pillsbury Crescent Dough.) 

**This post is not sponsored. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Plus it keeps those annoying pop up ads off my site. Thank you for your continued support!**

Originally Published September 2019

The post Gluten Free Pigs in a Blanket appeared first on MI Gluten Free Gal.

What is Chebe?

Chebe uses tapioca (manioc) starch as the base for their grain free mixes. Made from the cassava root, tapioca flour is “the starch extracted from the cassava root through a process of washing and pulping.” Cassava flour, on the other hand, is the complete root, ground up and turned into flour. (Learn this and more from 5 Things You Need to Know About Cassava Flour by Downshiftology.)

Chebe’s All-Purpose Bread Mix contains just 5 ingredients. “Manioc (tapioca) flour, modified manioc starch (100% manioc), cream of tartar, iodine-free sea salt, sodium bicarbonate.” You can use their product locator to find it in a store near you or order directly from their website. One 8 pack case costs only $25.

Where to Buy Brie and Other Cheeses

Believe or not, my fancy cheese hook up is Aldi. I purchase everything from gouda to brie to gruyere there. I don’t even bother looking at other stores anymore. Speaking of gouda, this cheese will also work in these grain free cranberry brie bites. Someone suggested on the Delish website about using goat cheese, and I bet it would be great.

Recipe tip. I recommend trimming the top and bottom rind off the the cheese. It melts better, and IMO, tastes better. This works better if you chill the cheese in the freezer first. Just plop in the freezer prior to making the dough, and you’re all set.

Need it Dairy Free? I haven’t tried it with a dairy free cheese, but would think that Miyoko’s would work well in this. Kite Hill and Follow Your Heart also make really good dairy free cheese.

How to Assemble Your Grain Free Cranberry Brie Bites

Unlike my Gluten Free Black Bean Enchilada Cups, this recipe requires a mini muffin pan. NOT a standard size muffin pan.

I originally saw this recipe on the Delish website. They started with 8 oz of crescent dough. I tried these gluten free Cranberry Brie Bites with 8 oz of Chebe dough, and it was NOT enough. One prepared box of Chebe is approximately 14 oz, and I recommend using all of it for this recipe.

Roll the dough into a 12 x 8 rectangle. Cut 6 strips along the top edge, and 4 strips along the width/  short edge. This will create 24 squares of dough. I found the need to roll each square just a bit each more to make a slightly larger square of dough. Then press into a oiled mini muffin cup, with the points of the square pointing up.

Grain Free Cranberry Brie Bites Recipe Substitutions

I’m not one to often use fresh herbs. But I gotta admit, the little bit of rosemary in this appetizer really heightens the flavor. (Trust me, I baked a batch of grain free cranberry bites without it. Definitely preferred this appetizer WITH the rosemary.

What about nuts? If you are allergic to nuts, you can leave them off. (Or use SuperSeedz. I’d recommend the cinnamon sugar ones.) If you can eat walnuts, those could be subbed as well. I wouldn’t recommend peanuts.

Egg or Dairy Free? The dough can be made with aquafaba,per directions on the Chebe website. (Although I have not tried this recipe, with that method.) I chose to use butter instead of oil to make the dough softer. You can use 2 tbsp of oil instead of butter, instead. The recipe calls for 4 tbsp of milk, but you should be able to substitute a dairy free milk.

Other Gluten Free Appetizers You’ll Love

Have you visited the Chebe recipe website? It contains multiple pages of grain free appetizer and snack recipes! In addition, these grain free Cranberry Brie Bites pair perfectly with a gluten free charcuterie board, as well. Looking for more hand held eats? Visit Gluten Free Palate for her list of Best Gluten Free New Year’s Eve Appetizers.

What are your favorite gluten free appetizers? What nibbles do you enjoy on New Year’s Eve? Leave me a comment below!

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Grain Free Cranberry Brie Bites

Keyword gluten free cranberry brie bites

Equipment

• Wilton mini muffin pan, Silver
• Chebe Bread All-Purpose Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8)
• Fisher Chef’s Naturals Pecan Halves 24oz

Ingredients

For the Chebe Dough

• 1 box Chebe All Purpose Bread Mix
• 2 tbsp cold butter cut into small pieces
• 2 eggs
• 4 tbsp cold milk
• extra tapioca starch for rolling

For the filling

• 1 cup whole berry cranberry sauce canned or homemade
• 8 oz brie but into small pieces
• 1 cup pecans finely chopped
• 24 rosemary leaves

Instructions

• Place wheel of Brie in freezer for 30 – 60 minutes to firm up. Prior to assembling the Cranberry Brie Bites, trim the top and bottom ends of the brie to remove the rind. Finely chop the pecans. 
• In a food processor, combine Chebe All Purpose Bread Mix and cold butter pieces. Pulse until butter is completely incorporated. 
• Next, add both eggs and pulse until thoroughly mixed. Finally, add milk one tbsp at a time until dough starts to form. 
• Turn dough out onto silicone mat or lightly floured parchment paper. (Use tapioca starch for rolling purposes to keep this recipe grain free.) Knead dough until a soft ball forms. 
• Spray mini muffin tin with cooking oil and preheat oven to 350 degrees. 
• Roll dough into a 12 x 8 inch rectangle. Mark each end in 2 inch segments, and then cut dough into 24 equal squares. You will likely need to roll each square a bit thinner to stretch it over the cavity of the mini muffin cup. You want the tips of the square to be sticking up over the rim of the muffin cup. 
• Remove cheese from freezer. Trim off the rind, and cut 24 small pieces of cheese from the cheese. I had 1/3 of the cheese leftover. If you fill the cup too full of cheese, it will overflow on to the muffin tin. 
• Fill each cavity with one small piece of Brie, approximately 1 tsp of cranberry sauce (or other preserves with fruit pieces) and about 1/2 tsp of chopped nuts. (I just eyeballed it.) 
• Finally, add one or two leaves of rosemary to the top of each appetizer. 
• Bake in a 350 degree oven for 10-12 minutes, rotating the pan half way through.

Notes

**Note – The baked brie may bubble and melt a bit over the top of the appetizers. You can gently scoop the cheese back into each cup when you remove the pan from the oven. Do so immediately, as it firms up quickly. 

Nutrition

Serving: 1g

**Chebe provided the ingredients for this post, and also monetarily compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2019

The post Grain Free Cranberry Brie Bites appeared first on MI Gluten Free Gal.

One of My Most Popular Recipes

Years ago I made Gluten Free Resurrection Rolls and EVERYONE loved them. The recipe went viral on Facebook. I think it reached something like 20,000 people. Well, almost everyone loved them. One person made them without the marshmallows, and said they were dry and awful. Therefore, I’ve been meaning to make straight up gluten free crescent rolls.

So, I made them again. And again. And again, until I felt I got them right. Now of course, I have a freezer full of rolls and a waistline that doesn’t need them. Yeah, don’t need to grow there, lol. *It’s 2020, and I’ve made them again, with a time saving change. I completely cut our the 90 minute rise time. Read below to learn more.

Can I Make These Dairy Free? Egg Free?

Extra butter. That’s what my recipe was missing last year. Not in the recipe, but ON the rolls itself. The picture above probably looks like shaggy flour, but it’s not. It’s dough covered with a thin layer of butter. Think of your circle of rolled dough as a pizza crust, and butter as the sauce. Make sense? Don’t skip this step, or your rolls will be dry.

Speaking of butter, I have not yet tried these gluten free crescent rolls sans dairy. Cup 4 Cup Multipurpose Flour recently removed milk powder from their Multipurpose blend. (The ingredients changed in fall of 2024.) I used shortening in my second attempt in these rolls, and was not excited about it. For those who need a dairy AND egg free recipe, please try these Gluten Free Vegan Garlic Crescent Rolls from Petite Allergy Treats.

Also, using less flour than before improved this recipe. Note, GF flours absorb moisture differently.

How To Roll Crescent Roll Dough

I conquered the dough for these gluten free crescent rolls. Next, to master the actual rolling. I based my recipe on the one from Betty Crocker. That cookbook recommends making 16 crescents. (Smaller rolls pictured above.) Can I be honest? Too small. If I’m gonna go to the trouble of making rolls from scratch, I want more than just two bites.

Therefore, in my next attempt I cut my circle to make 8 gluten free crescent rolls. Go big or go home, right? Next time, I may make 12 though. No need for carb overload, right? A tip on how to form your gluten free crescent rolls. First, roll the wedge of dough forward from the outside edge, in toward the center. This helps you form those perfect spirals.

**Time Saving Update – Roll, Rise and Bake (Fall 2020)

This recipe for gluten free crecent dough has been my “go to” for so many things. However, after talking with Jules Shepard, I’ve made some tweaks. In the past, I’ve allowed the dough to rise, then rolled them, then allowed them to rise again. She said the second rise was unnecessary. You can hear more of her baking tips in my May 2020 interview with her.

So, I took her at her word, and made them again, with her advice. I eliminated the 90 minute dough rise all together. Once the crescent dough was formed, I rolled it, brushed it with butter, and then cut and rolled the dough into crescents rolls. Then I allowed them to rise in a warm spot for 30 minutes. Once risen, I preheated the oven to 350 degrees and baked them for 12 minutes. I took pictures of the rolls made with the shorter process, and I must say that they taste amazing!

What to Serve with Gluten Free Crescent Rolls

My husband and I ate these rolls with a dinner of roasted chicken, green beans, gluten free au gratin potatoes and my mother-in-law’s famous lemon cake. We don’t eat pork, but these would pair great with your Gluten Free Easter ham.  Or make this Roast Beef from Allergy Free Alaska, and have delicious leftovers!

Other Uses For This Dough

I use this crescent dough to recreate all the “Pillsbury” based recipes you miss. Use this dough to make Pigs in a Blanket, Mountain Dew Apple Dumplings, and Cheeseburger Crescent Rings. (Do not baste the inside of the roll with butter, tho.) I also use this dough to make Gluten Free Resurrection Rolls, which are perfect for Easter.

***Important Note – This recipe was made with Cup 4 Cup flour. I’ve tried it with other flours, and have not had good results. For successfull crescent rolls, please make these with the flour I recommend. If you use a different flour blend, I can not guarantee that you’ll have good results.

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Homemade Gluten Free Crescent Rolls

Course Side Dish

Cuisine American

Keyword rolls

Servings 12

Equipment

• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls,
• Pyrex 2 Piece Glass Measuring Cup Set, Includes 1-Cup, and 2-Cup
• Cup4Cup Multipurpose Flour, 3 Pounds
• Fleischmann’s Yeast, Active, Dry, 0.75-Ounce Packet (Pack of 9)

Ingredients

• 1 pkg active yeast or fast rise yeast
• 6 tbsp warm water 105-110 degrees
• 4 tbsp sugar divided
• 1 3/4 cup "Cup4Cup" flour 210 grams
• 1 tbsp cornstarch
• 1/4 c. butter COLD, cut into small pieces
• 1 egg room temperature
• 1/2 tsp salt
• Additional 2 tbsp softened butter for spreading and basting

Instructions

• Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. You will turn it off prior to putting the dough ball in the oven. Turn it off once it reaches 200 degrees) 
• To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Mix the yeast and 1 tbsp sugar together. To that, add your warm water and allow to proof for 5-10 minutes. It should easily double in size, if not more. 
• **Update – You can also use instant rise yeast, which requires no proofing. Simply add the dry yeast to the blend of flour and sugar. Add warm water to the dough as the recipe calls for. 
• Meanwhile cut your cold butter into the flour+ cornstarch. I use a food processor to do this. However, you can use a pastry cutter, or simply use your hands to mix it in. Transfer flour mixture to a large bowl.
• To that add the egg, salt, 3 tbsp sugar and proofed yeast. (Or just warm water, if you used rapid rise yeast.) Mix until all of the water is absorbed, and a dough ball forms.
• TURN OVEN OFF. (If you haven't already.) 
• Place dough on a lightly floured surface. (I like to use parchment paper.) Using a rolling pin, roll into a 12 inch circle. Gently spread approximately 2 tbsp softened butter on top of dough. 
• Cut dough into 12 (or 8) sections. Working from the outside, roll each individual triangle towards the center to create your crescent. Place your rolls on a parchment paper lined cookie sheet.
• Place rolls in the warmed (but turned off) oven. Allow to rise for 30 minutes.
• After rolls have risen to almost double their size, remove rolls from oven, and preheat oven to 350 degrees. While oven is heating, brush each roll with a thin coat of butter to prevent over browning while baking. Oil can also be used.
• Once oven comes to temperature, bake rolls in oven for 12-15 minutes. I always rotate my pans halfway through the baking cycle. 
• After rolls are done, remove from oven, and serve warm. If desired, brush with any remaining melted butter. 
• Freeze any remaining rolls for later. 

This post is not sponsored by Cup 4 Cup. However, Plan It Products did give me a the Cooking Liner free of charge while I was at the International Housewares Show. It works like thin parchment paper, but is reusable. I have to admit, I LOVE it! Next I need to see how it compares to using a silpat versus parchment paper. Who wants cookies?

This post does contain Amazon affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!

Originally Published April 2019

The post Homemade Gluten Free Crescent Rolls appeared first on MI Gluten Free Gal.

Our Pork, Shellfish and Gluten Free Household

My husband and I make up quite the culinary challenge. Not only must I refrain from eating gluten, but artificial sugars also make me ill. My husband on the other hand becomes violently ill from eating pork and shellfish. He often jokes that regardless of his Christian faith, God still intended him to keep kosher.

Keeping kosher involves more than just avoiding pork and shellfish, though. It involves the ethical slaughter of animals, not eating meat and dairy together, and other culinary guidelines. During Passover, it also involves the restriction of eating items with leavening and frequently involves baked goods devoid of wheat.

Passover = Seasonal Gluten Free Foods

Because many Passover items are free of wheat, it becomes the best time of year to find new gluten free foods. Many seasonal items hit the shelves that are even certified gluten free, like these Manischewitz marshmallows. I originally bought them for my husband, as they contain no pork.

My plan was to save them for the summer for S’mores. However, I was in the mood for a fun baking project. I decided 2018 would be the year that I finally made gluten free Resurrection Rolls! What’s that you say? You’ve never heard of these Empty Tomb rolls? Well let me teach you about this tasty Easter object lesson!

Gluten Free Substitute for Pillsbury Crescent Rolls

If you search for Resurrection Rolls on the internet, all the recipes have one thing in common. Pillsbury premade crescent rolls. Yeah, that’s not going to work for us. I knew that if I was going to make my own gluten free Resurrection Rolls, I needed to bravely attempt homemade crescent rolls for the first time. No time like the present, am I right?

So, I consulted our tried and true, old Betty Crocker cookbook. You know, the big red one that lies open flat and has full color pictures? Love that book. I found a recipe for crescent rolls, simply substituted Cup 4 Cup Multipurpose Flour (affiliate link), and set out to make my dough.

My Trick For Using Yeast & Proofing Dough

This dough contains yeast. Nothing makes me panic more than yeast. I’m slowly getting better at working with it, but I still worries me every time. Early attempts in my life yielded flat, short loaves of bread and lack luster pizza crusts.

The trick I learned was to stick the dough in a preheated, but TURNED OFF, oven. The oven’s warmth and draft free location is ideal for this. After leaving the dough for an hour, I was pleased to see it had risen. It had risen indeed! Next, roll out the gluten free crescent roll dough for these gluten free Resurrection Rolls!

*Need the oven space? My newest trick is to proof my dough by placing it in a bowl and setting it on top of a heating pad, set to medium temperature.

Generously Flour Your Work Surface

Just like any dough, you want to make sure you generously flour your work surface. I originally rolled the dough for these gluten free Resurrection Rolls on a silicone pastry mat. I has different circle circumferences outlined for what you want to make.

However, it doesn’t take the greatest pictures, so I transferred it to simple parchment paper. Which again, I dusted with flour to prevent sticking. I found it easiest to cut into segments with a pizza cutter. While technically Betty Crocker stated this dough would make 16 gluten free crescent rolls, we need bigger pieces to work with because of the marshmallow we’re putting inside.

How Dough, Marshmallows, Butter and Cinnamon Reveal the Death & Resurrection of Jesus Christ.

So what turns these gluten free crescent rolls into gluten free Resurrection Rolls? This fun, edible treat becomes an object lesson for telling about the death and resurrection of Jesus Christ. Each piece represents a part of the Easter story.

The dough symbolizes the tomb where Jesus friends placed his body. The marshmallow represents the body of Jesus. (The reason we use a marshmallow will becomes obvious after baking!) The melted butter symbolizes the oil used to anoint Jesus’ body after his death. Finally, the cinnamon and sugar blend symbolizes the spices used in burial preparation during that time.

Important Note on Wrapping the Marshmallows

Just as they completely wrapped Jesus’ body for burial, so must the marshmallows for these gluten free Resurrection Rolls. Otherwise the melting and expanding marshmallows will pop out of every nook and cranny possible.

The Tomb is Empty!

So the magic of these gluten free Resurrection Rolls reveals itself when you cut open the roll. The marshmallow disintegrates during baking, leaving a hollow opening in the center. The tomb is empty! He has risen and defeated the power of death.

I am so excited to share this post with you. One, I conquered gluten free crescent rolls, allowing me to finally make these gluten free Resurrection Rolls. In addition, I am joyful to share the story of Jesus’ death and resurrection with you. And about a God who is “compassionate and gracious, slow to anger, and abounding in love.”

Other Uses for This Dough

• Basic Gluten Free Crescent Rolls
• Gluten Free Pigs in a Blanket
• Gluten Free Apple Dumplings
• Gluten Free Cheeseburger Crescent Ring 

Tips for Recipe Success

1. I have only been successful with this recipe using Cup 4 Cup flour. It has NOT worked well with Bob’s Red Mill or King Arthur Measure for Measure.
2. The original recipe calls for shortening. I imagine that Earth Balance buttery sticks would work well in this recipe if you need to be dairy free.
3. I have tried using an egg replacer in this recipe, and it has NOT worked. Try this vegan crescent roll recipe instead.
4. If you need vegan marshmallows, Dandies (Amazon affiliate link) makes amazing ones, although they do contain soy.
5. If you want to make rolls without the marshmallows, please see my crescent roll recipe.
6. I have tried making the dough ahead of time, and chilling it to use the next morning. It works, but not as well.

Gluten Free Resurrection Roll Recipe

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Gluten Free Resurrection Rolls

Equipment

• Manischewitz Gluten Free Marshmallows 10oz (2 Pack)
• Roasted Ground Cinnamon 16oz) –
• Fleischmann’s Yeast, Active, Dry, 0.75-Ounce Packet (Pack of 9)
• Cup4Cup Multipurpose Flour, 3 Pounds

Ingredients

• 1 pkg active yeast
• 6 tbsp warm water 105-110 degrees
• 4 tbsp sugar divided
• 1 3/4 cup "Cup4Cup" flour (210 grams)
• 1/4 c. butter softened, cut into small pieces
• 1 egg
• 1/2 tsp salt

For the filling

• 8 gluten-free marshmallows
• 4 tbsp melted butter
• 4 tbsp sugar
• 1 tsp cinnamon

Instructions

• Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. Turn the oven off once it reaches 200 degrees.
• To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Dissolve one tbsp of sugar in the 6 tbsp of warm water. To that, add the active yeast, and stir. Allow to proof for 5-10 minutes. It should easily double in size, if not more. 
• Meanwhile, in a stand mixer, combine the flour, remaining 3 tbsp sugar, and salt. Mix together. To that, add chunks of softened butter. Mix until all the butter is incorporated without large chunks. (If you don't have a stand mixer, you can do this in a large bowl, and use a pastry cutter to cut the butter into the flour.)
• Add egg and mix until incorporated. Finally, add yeast and mix together until a dough forms.
• Transfer dough to large glass bowl to rise. Cover with saran wrap and place into warmed (but turned off!) oven to rise. Allow to rise 45 minutes.
• After dough has risen, transfer dough to a well-floured flat surface. Roll dough into a 12" circle. Cut into 8 equal wedges.
• To make the gluten free Resurrection Rolls, melt butter in a small dish. In a separate small dish, combine the sugar and cinnamon. 
• Dip a marshmallow in the melted butter, then roll in the cinnamon and sugar mixture. Place coated marshmallow at the edge of the crescent dough. Roll to the center of the wedge, tucking in the sides as you roll. Make sure that the entire marshmallow is covered. 
• If desired, you can coat the outside of the roll in melted butter and cinnamon sugar mixture.
• Bake the gluten free Resurrection rolls in a preheated 350 degree oven for 10-12 minutes. Lightly coat with remaining melted butter when the rolls emerge from the oven. Allow to cool completely before cutting rolls in half to show empty center. 

**I was not compensated in anyway by Cup4Cup or Manischewitz for this post. This page contains affiliate links**

Originally Published March 2018

The post Gluten Free Resurrection Rolls – Easter Object Lesson appeared first on MI Gluten Free Gal.

As I write this, the world is in an odd season. Usually during Lent, we give up certain things – food, activity – as a religious discipline. In 2020, we are giving up physical interaction to prevent the spread of the Coronavirus. As such, our Easter celebrations this year will look different.

Therefore, I’ve composed a list of recipes for a “Small Gluten Free Easter Dinner.” The idea being that most recipes serve no more than 4. Allowing yourself to have the comforts of the dishes you love, without the excess food that you can’t typically share with others. May we be reminded that life still emerges from the darkest times.

Gluten Free Easter Dinner Finger Foods

While you’re preparing your gluten free Easter dinner main dishes, set out these appetizers for noshing. A simple Charcuterie Board allows people to choose what they like. For something a touch fancier, try these Grain Free Cranberry Brie Bites. Also, do your family members stick olives on their fingers? Or is that just my cousin? 

Easter dinner isn’t complete without deviled eggs. I like this Small Batch Deviled Eggs recipe from Inspired Taste, because it only uses 6 eggs. Need even fewer? The Kitchn shares How to Make One Deviled Egg. Which is perfect for our household, because my husband refuses to eat them! 

Gluten Free Easter Dinner Main Meats

When preparing a Small gluten free Easter dinner, you may not want to go “whole hog” and make a ham. Perhaps these Apricot Ginger Glazed Pork Chops may be the serving size you’re looking for. Wanting to go a step fancier? These Garlic Butter Lamb Chops from Primavera Kitchen look easy AND delicious! 

(Note- Dearborn Ham’s packaging state their hams contain no gluten.)

This Perfect Roast Chicken from Iowa Girl Eats requires only three ingredients. I’ve made it myself, and it tastes perfect! I love that her post also includes other ways to use the leftover meat!  Looking for something smaller? Try the Braised Chicken Thighs recipe on my website.

Easter Dinner Salad & Side Vegetables

Feel free to keep your small gluten free Easter dinner simple with a tossed salad. However, should you want to take it up a notch, I love recipes like this Shaved Brussels Sprout Salad from Spend With Pennies. Or try my mother-in-law’s favorite, Waldorf Salad. It serves just 4 people!

Something about spring leaves me craving asparagus. It’s the perefct vegetable for your Easter Dinner. My friend Vegetarian Mamma created the perfect Air Fryer Asparagus recipe. Don’t have an air fryer? Try this stove top Lemon Asparagus from Gluten Free Palate.  

When I asked what dishes are a “must have” for your Easter dinner, someone mentioned carrots. For a smaller gathering, these Roasted Rainbow Carrots from a A Dash of Megnut sound perfect. These 10 Minute Green Beans from Celiac Mama sound great, too!  

Easter Dinner Starches

No Easter dinner is complete without potatoes. Personally, I like the gluten free Au Gratin potatoes on my website. It uses only 2 lbs of potatoes, which is about three large russet potatoes. Perfect for 4 servings. If you prefer mashed potatoes, try this recipe for Instant Pot Mashed Potatoes from My Gluten Free Kitchen.

The Bible says “Man cannot live on bread alone.” Doesn’t mean I can’t try, right? My gluten free Crescent Rolls are perfect for Easter! If you can’t find yeast right now, I HIGHLY recommend these easy gluten free biscuits from There is Life After Wheat. It requires only one cup of flour!

You can also use my crescent dough to make these Resurrection Rolls. Great object lesson to teach about Easter!

Easter Dinner Desserts and Drinks

Last year I remade my mother in law’s Easter Cake with homemade lemon curd. It is DELICIOUS. However, this year I want to try Dessert for Two’s Lemon Layer Cake, which she makes in one 6″ round pan. It would require subbing gluten free flour. I would recommend using Cup 4 Cup or King Arthur Flour Measure for Measure.  

Techincally, these Gluten Free Carrot Cake Cupcakes from Wheat by the Wayside make WAY more than a small batch. However, they are simple, start with a box mix, and cupcakes freeze easily. (Especially if you don’t frost them first!) Missing coconut cake? Try these Single Serve Vanilla Cupcakes from A Saucy Kitchen, and top with coconut! 

Top off your gluten free Easter dinner with one of these delicious Citrus Mimosas from Sarah Bakes Gluten Free. Keeping it alcohol free? This list of Non Alcoholic Drinks from A Worthey Read has so many delicious ideas to try, including an Easter mocktail made with blueberries!

What are your must have recipes for a gluten free Easter dinner? Please feel free to comment below with your recipe suggestions.

Originally Published April 2020

The post Small Batch Gluten Free Easter Dinner appeared first on MI Gluten Free Gal.

Gluten Free Crescent Dough

This gluten free cheeseburger crescent ring starts with my base recipe for gluten free crescent rolls. Quite a few recipes on my site begin with this dough. It all started with my Easter Resurrection rolls. Recently I used them to make apple dumplings, and then pigs in a blanket. Working on a recipe for turning them into cinnamon rolls, too!

As I’ve mentioned in other posts, this dough works best with Cup 4 Cup flour. This brand of flour contains milk powder. Need a gluten free and dairy free recipe? Please try Petite Allergy Eats recipe for Gluten Free Vegan Garlic Crescent Rolls. (Minus the garlic, obvs.)

Recreating Pillsbury Recipes for a Gluten Free Diet

I recently contacted Pillsbury about the dimensions of their wheat based crescent rolls. The incredibly helpful staff stated that their 8 oz tube of dough, unrolled, measures 7.5 x 10.5 inches. (This equals an area of 78.75 total inches.) Therefore, I drew an 8 x 10 inch rectangle on the underside of my parchment as a guide. (If you use Reynolds Parchment Paper, grid lines are already printed on the paper.)

A side note that my finished gluten free crescent dough weighs 1 lb and 1 oz. This equates to one more ounce of dough than Pillsbury. Therefore, these crescent triangles will be just a smidge thicker. I marked my paper off in four 2 in. sections. Then I cut each of those 2 inch sections on a diagonal, to achieve 8 triangles of dough.

Building a Gluten Free Crescent Ring

The first time I made a dish like this, I made the Pillsbury Taco Crescent Ring. I don’t know about you, but I’m a visual learner. Therefore, I was glad that post also had a video. I 100% confess that I watched it more than once, and stopped it so I could understand how the pieces laid down on top of each other.

Basically, the wider parts of your triangle will overlap, in the center of the ring. Personally, after laying them in a circle, I pressed down on the inner triangles to seal them together. From there, you simply place your filling in a ring along that edge. (See picture below.)

Other Gluten Free Crescent Ring Filling Options

This gluten free cheeseburger crescent ring is filled with beef, onions and sauce. I used ketchup and mustard as the sauce. However, you could substitute various other fillings to achieve other taste sensations.

• Seasoned Taco Meat
• Shredded chicken and Barbecue Sauce
• Italian Sausage and Pizza Sauce
• Tangy Lentil Sloppy Joe filling for a vegetarian option
• Bacon, Egg and Cheese
• and any other combinations you can think of!

Remember that my batch of dough equals two tubes of Pillsbury dough. Looking for a grain free version? Try this Taco Roll from My Table of Three.

Sesame Seeds – The Ninth Allergen

Some suggest coating this gluten free cheeseburger crescent ring with sesame seeds. I chose to do so. However, please be aware that sesame allergy is a very real thing. So real in fact, that last year Congress passed the FASTER Act which names sesame as a food allergen. It is already required labeling in the UK and Canada.

Whether you choose to add them or not, I suggest brushing the top of your cheeseburger crescent ring with either oil or melted butter. Each time I’ve made this the top of the crescent rings gets pretty toasty. While I haven’t tried it, you may want to consider covering the top of the ring with foil after 15 minutes of baking. Only to prevent over browning.

How to Top Your Gluten Free Cheeseburger Crescent Ring

Once your gluten free cheeseburger crescent ring is done baking, now comes the fun part. Eating! That center hole in the middle is perfect for all sorts of dips for your crescent ring. I think this Homemade Thousand Island Dressing from Simpy Whisked would pair with it perfectly.

Want to take it up a notch? Make a batch of this Homemade Buffalo Sauce from Veggie Balance. Even though we don’t eat pork, this Easy Skillet Bacon Jam from the Tablespoon website would be A. MA. ZING. Of course, simple pickle relish would be good. I’d definitely keep extra ketchup and mustard on hand for a quick drizzle, too.

What to Serve with a Cheeseburger Crescent Ring

To be honest, this is where I struggle. When considering the food groups, this meal covers grains, meat and dairy all in one go. Therefore, I suggest serving it with vegetables and fruit. These Easy and Tasty Roasted Carrot Fries from The Pretty Bee are a perfect lower carb version to French Fries!

Make a simple salad, or this fancy Caramelized Brussels Sprout Salad from Half Baked Harvest. Add some fruit, and the Best Fruit Dip Ever from Allergylicious. (Dairy free and nut free, too!) Of course, cookies always pair perfectly with any handheld meal. My Gluten Free Cherry Chocolate Chunk Cookies go great with everything!

Other Gluten Free Appetizers

As I write this, it’s December 23rd, 2019. New Year’s and the Super Bowl are just around the corner. This gluten free cheeseburger crescent ring would be fantastic served at either gathering. If you’re looking for more hand held eats, check out this post of 45 Gluten Free Super Bowl Party Appetizers from Celiac Mama.

Looking to wash this down with a cold beer? Check out the gluten free beer review on my site.

Print

Gluten Free Cheeseburger Crescent Ring

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds, Certified Gluten Free Flour, 1:1 All Purpose Flour Substitution, Non-GMO, Kosher, Made in the USA
• Fleischmann’s Yeast, Active, Dry, 0.75-Ounce Packet (Pack of 9)
• Reynolds Kitchens Parchment Paper Roll, 60 Square Feet

Ingredients

For the Dough

• 1 pkg active yeast
• 6 tbsp warm water 105-110 degrees
• 4 tbsp sugar divided
• 1 3/4 cup Gluten Free Flour I used 210 grams of Cup 4 Cup brand
• 1 tbsp cornstarch
• 1/4 c. butter softened, cut into small pieces
• 1 egg
• 1/2 tsp salt

For the filling

• 1 lb ground beef
• 1 small onion diced
• 1/4 cup ketchup
• 3 tbsp mustard
• 1/2 – 1 tsp salt
• 1 cup shredded cheese
• melted butter or oil for brushing dough
• sesame seeds for garnish optional

Instructions

• Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. You will turn it off prior to putting the dough ball in the oven.) 
• To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Mix the yeast and 1 tbsp sugar together. To that, add your warm water and allow to proof for 5-10 minutes. It should easily double in size, if not more. 
• Meanwhile, in a stand mixer, combine the flour and chunks of softened butter. Using the paddle attachment, mix the flour and butter together. Do so until it all the butter is incorporated without large chunks. Transfer to a large glass bowl and set aside. 
• In the stand mixer, combine the egg, salt, 3 tbsp sugar and proofed yeast. Turn stand mixer on low, and allow to run until all ingredients are mixed together. 
• Slowly add the flour + butter mixture until a soft dough forms. Use a rubber scraper to make sure all bits of flour are incorporated. 
• TURN OVEN OFF. 
• Transfer ball of dough to the large glass bowl you previously used for the flour. Cover and place in warm, but turned off, oven. Allow to rest and rise for 60 minutes. 
• While dough is proofing, dice onion and saute in an oiled skillet for 5 minutes until almost transparent. Add one pound of ground beef. Cook until no red remains. Once meat is cooked, add in ketchup, mustard, and salt. Stir and set aside.  
• After the dough has risen, remove dough from oven and place on lightly floured parchment paper. (I find it helpful to draw an 8 x 10 rectangle on the underside of the parchment to use as a guide. Mark off 2 inch guide lines along the top and bottom of the rectangle.)
• Separate ball of dough into two equal 8.5 oz sections. Roll one portion of dough into an 8 x 10 rectangle. Cut into 4 equal sections, from top to bottom. Then, cut the 2 inch rectangles into triangles, by cutting along the diagonal. Then, repeat with the second portion of dough. (See photos above.) 
• Preheat oven to 350 degrees. 
• Line a cookie sheet with a new piece of parchment paper. Arrange dough triangles in a circle, with the wide end of the triangle facing inwards. (See photo above.) 
• Spoon meat mixture around the inner edge of the circle created by the overlapping dough. Sprinkle shredded cheese (I recommend cheddar) on top of meat mixture. 
• To form the final ring, take the outer points of the crescent dough and pull over the meat mixture. Tuck the outer tip of the triangle underneath the bottom crescent base. (Watch the video for the taco crescent ring, linked in the top of my post, for a better visual. It's kind of hard to explain in words.) Repeat with all the triangle points until all the meat mixture is covered with dough.
• Brush melted butter or olive oil over dough, and sprinkle with sesame seeds, if desired. (After I garnished mine, I gently pushed the crescent ring into a smaller and tighter circle.) 
• Bake in a 350 degree preheated oven for 20-25 minutes, turning the cookie sheet 180 degrees halfway through baking. You may want to place tinfoil over the top of the crescent ring halfway through baking, to prevent over browning of the dough.

**This post is not sponsored by any brand. All thoughts and opinions are my own. However, this post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

First published December 2019

The post Gluten Free Cheeseburger Crescent Ring appeared first on MI Gluten Free Gal.