Gluten Free Danish Recipe -
Gluten Free Danish Recipe
  • READY IN 45 mins

Gluten Free Danish

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 Danish Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 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.

Most Helpful Critical Review
Mar 08, 2011

Judith is right - these are too chalky (I called it floury) 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 site by pokey-turtle & that was really GOOD!

May 26, 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 out really good! Definitely cured my pastry cravings I've had since going gluten free and since I'm vegan! LOVE THESE!!!

Jun 19, 2011

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

Nov 24, 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 of the danish is very rich and smooth.

Feb 24, 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.

Jul 30, 2011

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

Apr 18, 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 sprinkled sliced almonds on top. I will make these again but next time I would make them a little smaller & thinner. Thanks for giving us a new breakfast option!!


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 64.6 g
  • 21%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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