Gluten Free Danish

My husband says these are the closest thing to ‘real’ Danish he has had since going gluten-free five years ago. We like raspberry jam, but you could also try pie filling in the middles.

Step: 1

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step: 2

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.

Step: 3

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.

Step: 4

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.

Step: 5

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.

Per Serving: 343 calories; protein 3.2g; carbohydrates 64.6g; fat 8.3g; cholesterol 22.9mg; sodium 366.3mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.