I used to love cheese danish back in the gluten days, and I've tried once to re-create it gluten free, without much success. I recently came across a recipe on Pinterest, and my interest has been renewed. So with that on the brain yesterday morning, I used the rest of the pancake batter in this.
Recipe Link. Sandwiched filling between two layers of pancake mix, baked at 350 for 35 minutes.
I knew the texture of the pancake batter wouldn't translate into danish-consistency, so it turned out like a cheese danish coffee cake. Not bad. The cheese part turned out perfectly, and I didn't use the egg in the filling.
Now to get the bready part perfect. Anyone got a fabulous gluten free croissant recipe? Mine all turn out dense and hard, not soft and flaky.
1 comment:
Grats on the tasty success of the danish cake.
As for croissants...That is the one thing that I have yet to find a good GF substitute. Croissants in their flaky yet chewy perfection are the one thing that will tempt me to eat gluten and really make me think about it.
If you do find a croissant that we can eat (even just a good approximation) let me know!
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