Sunday, April 17, 2011

April 17

I promised my facebook friends to post the recipe I created for gluten-free danish here:

1 cup unsalted butter
1/3 cup all purpose GF flour - use your fav for making yeast breads
1 1/4 cup milk
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons dry yeast (I found this to be one packet)
4 cups of all purpose GF Flour
1 egg
1/2 teaspoon lemon extract
1/2 teaspoon almond extract

filling of choice- preserves or cream cheese ( I used my homemade triple-berry jam.)
Wax paper - tips: rolling between sheets of wax paper keeps the sticky dough together. Try to keep buttered dough as cool as possible so that it is easier to work.

- cream butter and 1/3 cup GF flour- make a ball and place between two sheets of wax paper. Roll into a 6" x 12" sheet. Refrigerate.

-in new bowl, mix 1 1/2 cups of flour with the yeast.

-in saucepan heat milk, sugar and salt to 115 degrees F or 43 degrees C- should be warm not hot to touch. Mix the warm milk mixture with the flour/yeast. Add the egg, lemon and almond extract. Mix until smooth. Add remaining flour 1/2 cup at a time- kneading in between. Dough is pretty sticky. You may need to adjust the four to get a semi elastic ball- it will not be exactly like a gluten ball, but close. Let rise until double in size.

- I used more wax paper sheets- you need two that are 20" in length. Place dough on wax paper. Place second sheet on top and roll dough out to a 12" by 14" rectangle. Pull off wax paper top and take butter sheet out of fridge and paper and place on top of dough. Fold dough in half like a book. Pinch edges closed. Place wax paper sheet on top again. Roll dough out to a 12' x 20 in sheet. Remove top paper. Fold dough into threes toward the center- think letter. Because the dough was sticky I then wrapped it and put in fridge for 15 minutes. Take dough out- roll it again to 12" x 20" rectangle. Fold into threes. Wrap in plastic and cool in fridge for 30 minutes. Repeat the above until you have rolled and wrapped in threes at least two more times. (Dough can be frozen at this point for later use.)

- Finally, roll dough 1/4 inch thick. Cut into 2"x 2" squares. Place a dollap of filling in the center and tuck opposite corners to create a triangle. Or cut circles and place dough in center or make rectangles and twist. Place on ungreased cookie sheet. Let rise to double in size.

- Bake in preheated 450 degree oven for 8 to 10 minutes.
- you can make a glaze of water and powdered sugar and pipe on if you want. I didn't as these were warm and flaky and sweet. Makes approximately 1 1/2 dozen danish.

If you care: Calories ~ 226 per piece. Total fat 11.2 g Cholesterol: 38 mg.

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