Gluten Free Danish recipe

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Ingredients

2 cups gluten-free pancake mix
¼ cup butter, room temperature
2 tablespoons white sugar
⅔ cup milk
½ teaspoon almond extract
¼ cup raspberry jam
⅔ cup confectioners' sugar
2 tablespoons milk, or more as needed
½ teaspoon vanilla extract
¼ teaspoon almond extract

Nutrition Info

343.4 calories
carbohydrate: 64.6 g
cholesterol: 22.9 mg
fat: 8.3 g
fiber: 0.1 g
protein: 3.2 g
saturatedFat: 5.3 g
servingSize: -
sodium: 366.3 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

  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.

Recipe Yield

12 Danish

Recipe Note

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.

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