Gluten Free Danish

  • Recipe By
  • Published Aug 13th
  • Ready In45m
  • Servings6
  • Calories343

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.

Gluten Free Danish Ingredients

The following are the ingredients needed to make delicious Gluten Free Danish for 6 servings:

  • 2 cups gluten-free pancake mix
  • 1/4 cup butter, room temperature
  • 2 tablespoons white sugar
  • 2/3 cup milk
  • 1/2 teaspoon almond extract
  • 1/4 cup raspberry jam
  • 2/3 cup confectioners' sugar
  • 2 tablespoons milk, or more as needed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Gluten Free Danish Cooking Instructions

  • Prep20m
  • Cook10m
  • Ready In45m

To cook Gluten Free Danish, you need about 20 minutes of preparation time. The time needed to cook this Gluten Free Danish is about 10 minutes , and you can serve your Gluten Free Danish within 45 minutes . The following are the steps to cook Gluten Free Danish easily:

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 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. 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. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
  5. 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.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 343 calories; 8.3 grams of fat; 64.6 grams of carbohydrates; 3.2 grams of protein; 23 milligrams of cholesterol; 366 milligrams of sodium.

  1. Nov 24th 2011

    These are delicious! I use seedless raspberry jam and almond pie filling in the centers-AMAZING flavor and texture. I've found that if you substitue half and half for the milk, the texture ...

  2. Sep 14th 2011

    It does not taste like the flaky buttery danish pastries I am used to. However, it is probably the best thing I am going to get while dealing with gluten sensitivity. It tasted a lot like ...

  3. Jul 30th 2011

    I made these on request for my Aunt and they were quite a hit. Unexpectedly good for a gluten eater too. :)

  4. Jun 19th 2011

    yummy. made them with Pamela's. be careful to make shallow indentation because the jam will bake through the bottom of the danish.

  5. May 26th 2011

    These are REALLY good! I used Gluten Free Bisquick and made them vegan by using vanilla almond milk. I added a little more almond milk than called for to make it more workable. They turned o ...

  6. Apr 19th 2011

    For those that have reviewed this recipe and said that it had a chalky taste, it's your GF pancake mix. I usually use Pamela's pancake mix and it doesn't have the chalky taste.

  7. Apr 17th 2011

    These were good! I used a combination of 75% Bob's Red Mill and 25% Namaste. The chalky texture may be due to the brand of mix used. I prefer Maple Grove Farms, but didn't have it on hand. I ...

  8. Mar 8th 2011

    Judith is right - these are too chalky (I called it floury)...next time I'm going to try 1/2 cup less flour and maybe an egg - maybe that will work...I used the cream cheese filling on this ...

  9. Feb 24th 2011

    These are sooooo good that I can't stop eating them and I made them for my husband!!! Thanks so much for such a wonderful treat.