Gluten Free Danish Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
• Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
• Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients, Mix well to removie all lumps.
• Place approximately 1/4 cup of dough in a small oval on greased baking sheet. Flatten down alittle.Repeat until dough is used.Make a small dent in the middle of the danish with your thumb for the filling.Set aside.
• Now take about 1 tablespoon of your favourite jam and spoon into the imprinted middle of each danish.
• Bake for approximately 15 minutes, until golden brown.
• While danishes are baking prepare icing. Use powdered sugar and water to make a runny icing, or prepare your favourite icing making it abit runny.
• When danishes are finished remove from oven and let cool alittle bit. Then drizzle icing over danishes.

Steps:

• If using uncooked rice, cook as you would regular rice.
• In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
• Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
• Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
• It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
• Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
• Place in the oven on the bottom rack.
• Bake at 180 C / 375 F for 1 hour.
• When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
• Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
• Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
• Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.