Gluten free Danish with frozen raspberries from scratch

I already have recipes for gluten free Danish pastries in this blog. They can be with just plain vanilla pastry cream, or with different fresh berries or fruit slices. They can also vary in their looks, with either open berries or fruit topping, or covered with pastry strips or lattice. The latter is the most difficult option to master from gluten free dough. Difficult, but achievable.

This time I wanted to try three new options: (1) to use frozen berries/raspberries, (2) to try benchtop mixer for preparing yeast dough and (3) to use soft, but not melted butter to make semi-puff pastry. The use of frozen berries did not cause any troubles. Using soft butter made the process of dough preparation and rolling easier, but mixing the dough in benchtop mixer resulted in softer and stickier dough that needed more flour mix for dusting when rolled. In a way it was good, because it allowed to use flour mix generously, without worrying too much about how extra flour will make the resulting dough too hard and dry. Just be aware that gluten free yeast dough will have different texture when mixed by hand or with in benchtop mixer.

Ingredients:

dough

  • 100g millet flour
  • 50g quinoa flour
  • 50g white rice flour (buckwheat flour)
  • 50g tapioca flour (corn starch)
  • 50g potato starch
  • 20g golden flaxseed flour
  • 50g sugar
  • 6g sea salt Saxa non-iodised
  • 6g xanthan gum (5g when buckwheat flour is used)
  • 100g full fat sour cream (Coles brand), room temperature
  • 2 large eggs
  • 1 sachet (7g) instant dry yeast
  • 130g warm water

extras

  • 70g unsalted butter (in 2 portions of 35g)
  • 1 egg to make egg wash
  • gluten free flout mix (I use Well and Good Crusty bread mix)

pastry cream

  • 2 eggs
  • 100g sugar
  • 10g vanilla sugar
  • 40g corn starch
  • 300g milk
  • 1/2 tea spoon vanilla extract

extras

  • frozen raspberries
  • icing sugar for dusting

Preparation:

pastry cream

can be prepared first, or during dough refrigeration between rolling

  • in a sauce pan with thick rounded bottom mix eggs with sugar
  • add corn starch, make a homogeneous paste
  • add milk, whisk to get liquid without lumps
  • cook on low heat until the mixture thickens, it can happen suddenly and fast, whisk vigorously to avoid lumps
  • cool down to room temperature

dough

  • prepare rich yeast dough as described here
  • roll it on well dusted surface, better on a sheet of baking paper to a rectangle as shown here, using soft butter instead of melted one
  • fold the sides of the dough into the middle
  • brush every surface with butter
  • fold the dough again, making it square
  • dust the dough with flour mix and refrigerate for 30 minutes
  • repeat the process again
  • after second refrigeration make the final rolling of the dough 8 mm thick
  • cut it into rectangular shape and into individual pieces
  • transfer them to a lined baking tray
  • pipe pastry cream
  • brush pastry perimeter with egg wash
  • insert raspberries
  • cut offs can be combined and used to make dough strips or lattice
  • now you have three options
  • the easiest one is to use off-cuts of the dough, make them into strips and use them as the second layer on dough edges as a border
  • the second option is to cut strips of the dough and manually place them over the topping
  • the third option is to use special lattice roller, gently stretch the dough and fix it over the topping
  • for the third option the dough had to be generously dusted before applying the roller, the roller itself had to be dusted with flour mix, you have to be careful when stretching gluten free dough
  • as you can see some pastries do not look pretty
  • brush pastries with egg wash again
  • let them rest in warm environment (I put them into warm oven with lights on) for 30-40 minutes
  • switch the oven to 170C fan forced regime without taking the tray out and bake for 25-30 minutes, baking time depends on you oven
  • dust baked pastries with icing sugar

I made 16 pieces of the dough, but used one for extra strips I needed to cover toppings. I have to add that raspberries were too tart as the filling. Blueberries, as well as pear and apple slices, in my opinion give better taste balance in Danish pastries.

4 thoughts on “Gluten free Danish with frozen raspberries from scratch

  1. Hello, thank you for the recipe. I have a question, you write 50 g of white rice flour (buckwheat flour), and they are the same “work”? And “50 g of tapioca flour (corn starch)
    50 g of potato starch”, and you can take 100 g of potato starch or is there a difference between corn and potato starch? Sorry for so many questions, I’m just starting gluten-free baking. Not everything works out. For example, I used to take 50/50 almond and wheat flour, it turned out. Now I take 50/50 almond and rice. The dough is not so lush and the output of the product is less.

    1. Hi, the yeast dough, especially for Danish pastries, is the most tricky dough to prepare. You have to have the experience of yeast dough texture to get it right. To answer your questions about the differences in individual flours and starches – they are different and behave differently in gluten free baking. The changes from one flour to another depend ob the type of dough, batter or pastry you are using it in. Potato and corn starch demand more liquid in the yeast dough. However, yeast dough for the Danishes can be made at the beginning more dense, compared to the same dough to be used as is, without further addition of butter. There are also one more point to consider. Millet, rice, corn flours have consistent characteristics, while buckwheat flour can vary significantly in its capacity to absorb liquid. All these differences demand to alter xanthan gum quantity when different flours are used in the mix. The main balance to get the dough right is to make the dough soft enough to rise well and to be airy in baked goods, but not too soft to be baked properly without being wet inside. I have a very positive experience working with 1:1 almond and rice flour mix in batters based on eggs, cottage cheese or cream cheese with fruit purees (apple, cooked oranges, concentrated peaches or apricots).
      Please do not hesitate to ask any questions about any particular recipe.

    1. Thank you, I also like to bake cinnamon or poppy seed scrolls, the dough is more simple and faster to prepare and they are perfect for a cup of tea as well.

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