Gluten Free Danish
My husband says these gluten-free Danish are the closest thing to real Danish he has had since going gluten free five years ago. We like raspberry jam in this recipe, but you could also try pie filling in the middles.
Ingredients
- 2 cups gluten-free pancake mix
- ¼ cup unsalted butter room temperature
- 2 tablespoons white sugar
- ⅔ cup milk
- 3/4 teaspoon almond extract divided
- ¼ cup raspberry jam
- ⅔ cup confectioners' sugar
- 2 tablespoons milk or more as needed
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
- Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.