Ingredients
- Gluten-Free All-Purpose Flour Blend: 2 1/2 cups
- Unsalted Butter (cold, cubed): 1 cup (2 sticks)
- Warm Milk (about 105°F / 40°C): 1/2 cup
- Active Dry Yeast: 2 1/4 teaspoons
- Granulated Sugar: 1/4 cup
- Large Egg (plus 1 for egg wash): 1
- Xanthan Gum: 1 teaspoon (if not already included in the flour blend)
- Fine Sea Salt: 1/2 teaspoon
Instructions
- Step 1: Activate the yeast by whisking the active dry yeast and 1 tablespoon of the granulated sugar into the warm milk. Let the mixture stand for 5-10 minutes until foamy. In a separate large bowl, whisk together the GF flour blend, remaining sugar, xanthan gum, and salt.
- Step 2: Add the egg and the yeast mixture to the dry ingredients. Mix until a shaggy, wet dough forms. Quickly add the 1 cup of cold, cubed butter, mixing just until the butter chunks are dispersed throughout the dough but not fully incorporated (this mimics the lamination process).
- Step 3: Turn the dough onto a lightly floured sheet of parchment paper and form it into a rough rectangle. Wrap tightly and refrigerate for a minimum of 3 hours, or preferably overnight, to allow the xanthan gum to hydrate and the butter to firm up completely.
- Step 4: Roll the chilled dough block between two sheets of parchment paper until it is about 1/4-inch thick. Cut the dough into 3-inch squares or rectangles. Place 1 tablespoon of your desired filling (e.g., cream cheese or fruit preserves) in the center of each piece and fold the corners inward to secure the filling, pressing gently to seal.
- Step 5: Place the shaped danishes on a baking sheet lined with parchment paper, cover loosely, and proof in a warm place for 45-60 minutes until slightly puffy. Brush the pastries with an egg wash (1 beaten egg mixed with 1 tsp water). Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the danishes are golden brown.
Notes
- Store cooled danishes in an airtight container at room temperature for up to 2 days, or freeze baked danishes wrapped individually in foil for longer freshness.
- To restore the pastry’s flaky texture, reheat baked danishes in a toaster oven or standard oven at 300°F (150°C) for about 5-7 minutes until warm and slightly crisp.
- For a beautiful finish, dust the warm danishes immediately with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and a splash of citrus juice.
- Do not skip the minimum 3-hour refrigeration period after incorporating the butter, as this resting time is vital for the xanthan gum to fully hydrate and provide the necessary structure for successful gluten-free layering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American