Gluten Free Danish

I do like them, they seem a little doughy.. I think that’s how rice flour Cooks up. I didn’t have the pancake flower so I used red mills one to one gluten free flour and added some baking powder so they would rise a little. they remind me of the cookies my mom would make at Christmas. They had lots of butter and lots of sugar creamed and then adding flour. I think that’s how I will try it next time. To get that real buttery taste in the pastry otherwise good recipe

This recipe turned out delicious and was fun to make! I did change it up a bit- first of all I increased the butter to 1/2 stick to try and make sure it turned out flaky, and also because my grandmother’s recipe for cheese danishes included that amount and Mimi always said to not skimp on the fat if you want really good texture. The pancake mix I used was Bob’s Red Mill- it didn’t seem very chalky at all but that may be because I also made sure to not cut the butter in super finely. It’s best & flakiest if NOT fully combined with the flour- it should be like tiny chunks. For the filling, I also used my own recipe for strawberry pastry filling. (Also if you are having trouble with them not browning in the oven, you may want to brush them with an egg wash and let them bake a little longer. Mine took about 15-17 minutes at 400°)

AMAZING!!!!! So delicious I’ll use this recipe again! I used apple pie filling and it was great! Thank you so much for this recipe!

Made it with half the amount pancake mix, sugar, butter, milk and still wound up with 6 , 3-4″ pastry. I squashed them down a little before baking. Great simple recipe.

These turned out delicious! Was worried because mine turned out ugly because the batter was so sticky but they were a hit. I will definitely make again. I would double the recipe if you plan to entertain as it does not make a lot.

These were really good. I made them for Easter brunch and they were all gone by end of the day! The glaze was a little thin so, next time Ill add less milk. I used Pamela’s pancake mix as I do for most of my sweet baked goods. These do not have the flaky pastry texture of traditional Danish, but the taste is as close as I can remember!

I’m the one who has to be gluten free, but ironically, my husband and son liked these even more than I did. I wouldn’t call them a “pastry”; they have more of a fluffy scone, type-of consistency. I was hoping for something flakier, so I was a little disappointed. But overall, they are pretty tasty, easy, and I will make them again. I might try them with a cream cheese and jam filling next time.

I used the Aldi brand gluten free pancake and baking mix. I haven’t made it before with anything else but I thought it turned out pretty good. I don’t think its quite a danish texture but I still think my two GF kids will be excited to eat something fun at Easter brunch tomorrow that kind of looks like what the rest of the family is eating, so I consider it a win! Thank you!

Just made this – have been craving a nice danish for a long while now. Reduced the serving size to 1 and baked this for dessert tonight. Kept recipe as is except I didn’t add the drizzle on top and I added a layer of cream cheese between the dough and jam before baking. So good!

I have gluten allergies my husband doesn’t and we fought over the last one!! They were wonderful especially when it’s been forever without a pastry. I didn’t have any jelly so I used apple butter in the middle. Will make again and again!!

This was good, I used almond milk because we have some dairy sensitivities in the family, but it turned out great, but it needed a bit more mixing to get it right. I also added more powdered sugar to get the icing to thicken up, because it was runny. But I will definitely make it again.

Used strawberry filling, sugar free…pretty good, should have sprinkled with sugar, just a bit

Danish was chalky. Added 1 1/2 cups milk and an egg for mixture to stay together. Might try one more time with different gf mix.

I made this with nameste perfect flour blend (from costco) and it came out great. It reminds me of a Fisher scone more than a danish however.

It’s been far too long since I’ve had real danish, but this is definitely a satisfying substitute. I used cherry jam as a filling (turned out delicious) and I’m also experimenting with cream cheese. I can’t see how these would be any more perfect, especially being gluten free. Kudos!

My dad is new to gluten sensitivity. Added 1 egg and used half and half instead of milk. Added extra dry mix to compensate for egg. Used homemade apple filing and lemon filing, both were great. Pastry is cakey but good with the fillings. And could be customized to your tastes. Great starter recipe for gf!

It tasted like a biscuit with jam and icing. Even with good gluten free pancake mix, it was still a bit dry. I made some with jam, some with lemon curd, and some with gluten free apple pie filling. I was hoping to take these for a baby shower brunch where the hostess can’t eat gluten, but not sure they’re going to make the cut. thankfully, I have a backup to take. I’ll see if these get any better after sitting overnight in a tupperware. I saw another reviewer saying that helped them be moister.

Okay, this was AMAZING!!! So delicious and so easy, one heck of a combo! Soft, moist, simple and homey. Perfect on a cold day with a warm drink. I made a blueberry cheese kind using homemade blueberry jam and the cream cheese filling by Pokey Turtle that other reviewers mentioned, sooo yummy and perfect compliment to this pastry. I used Maple Grove Farms pancake mix, half and half instead of milk (to add more moisture to avoid the chalkyness other reviewers talk about), Cabot unsalted butter, vanilla extract instead of almond since I don’t care for almond extract and I added an egg and a tblsp of apple cider vinegar for a fluffier pastry . All in all, the flavor was smooth and creamy, rich and lightly sweet. Not a traditional danish, but delicious nonetheless. Thank you so much Melissa for a wonderful and fast recipe and thank you so much all those who reviewed and left helpful tips! It’s so nice when those with food allergies help each other make delicious food. We can avoid gluten and still eat well, this recipe proves it.

I have made these a few times and found these tips helpful. (1) use GF bisquick for a smoother, less grainy consistency (2) substitute heavy cream or half and half for the milk to make them more moist (3) let them sit in an air tight container overnight. That makes them even more moist. I brought these to a holiday party as the GF baked dish and everyone gobbled them up!

Way too dry and blah. She needs to specify a brand of pancake mix. Very disappointed.

my gluten-free husband liked them a lot – added way more milk to the mixture to make it “sticky”. Experimented with different fillings: peach/mango preserves, blackberry, poppy seed filling. Yum!