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Gluten-free crescent rolls

Soft, buttery yeasted crescent rolls rolled from wedges of gluten-free dough, golden from the oven.

110 mintotal
12servings
7ingredients

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Gluten-free crescent rolls

Ingredients

  • 4 cups gluten-free flour blend, a blend made for yeast baking
  • 2.25 tsp instant yeast, one packet
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1 cup whole milk, warm, about 110°F
  • ½ cup unsalted butter, softened, divided
  • 1 large egg

Method

  1. Whisk the flour blend, yeast, sugar and salt in a large bowl.
    Gluten-free crescent rolls, step 1
  2. Add the warm milk, 6 tablespoons of butter and the egg; stir into a soft dough, adding a splash more milk if it feels stiff.
    Gluten-free crescent rolls, step 2
  3. Cover the bowl and let the dough rise until puffed.60 min timer
    Gluten-free crescent rolls, step 3
  4. Roll into a 12-inch circle, cut 12 wedges, roll each from the wide end.
    Gluten-free crescent rolls, step 4
  5. Set the crescents on a buttered sheet, brush with the remaining butter, let rise until puffy.30 min timer
    Gluten-free crescent rolls, step 5
  6. Bake at 375°F until deep golden on top.15 min timer
    Gluten-free crescent rolls, step 6

Why it works

  • Celiac disease: A gluten-free flour blend keeps these soft and yeasty, with no wheat, barley or regular oats anywhere.
  • Kid (4–12): Soft, mildly sweet rolls that pull apart in layers, easy to tear and butter.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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