Enjoy a sweet breakfast treat with a Gluten Free Blueberry Danish (egg free). Real blueberry jam with mascarpone cheese make a sweet and light filling. The dough is already dairy free and vegan, simply omit the cheese to make it completely dairy free.
Warm and hot from the oven, a gluten blueberry danish is something special. Not just because they’re gluten free and egg less but because I was able to make them without the full use of my hands. Yep. It’s like my Raspberry Danishes but better in terms of simplification.
My finger is healing well after the unfortunate mandoline incident. It’s no secret that my stress relievers are running and baking. Both of which have been compromised since:
1. School is out and both kids are home full time.
2. My finger is still healing and I can’t get my hands into dough or else risk certain death from infection. <—- (not really true…I’m being a little over dramatic)
So what do you do when you can’t bake or run to relieve stress?
Think about them incessantly… 😛
I have to say, with running, I am so much more motivated to get out and really start training for the half marathon.
And since I couldn’t bake, I thought about all the things I could have made, improved and developed.
Add in the fact my son is finished with school and is home all. day. long. He’s 7 years old but still needs constant direction or else he ends up in trouble. Having an extra child at home takes a little adjusting. Mr. Naughty absolutely loves it! He calls his brother his ‘friend’ and worships the ground he walks on. In fact, he even listens to him instead of me.
While it’s fun with a full house, I’m not gonna lie… it’s a little stressful getting into a new routine. #needtobake #runforsanity
The solution to alleviate the baking need? Take a recipe that’s already good and turn it to über good by simplifying the dough handling.
Instead of cutting into straight strips and twisting each individual danish, simply stamp them out with a coffee mug and brush the whole thing with shortening…
I’m pretty sure this could not longer be considered a danish. But, if it looks like a danish and tastes like a danish… it’s going to be a danish in my mind.
I’ll let you decide when you make these. 🙂
- 3 cups gluten free basic white blend
- 1 packet yeast (I use Red Star)
- 4 Tbsp vegetable shortening--reserve 1 Tbsp for top
- ¾ cup pineapple juice
- ¾ cup milk of choice
- 2¼ tsp guar or xanthan gum
- ¼ tsp powdered pectin
- 1½- 2 cups blueberry jam or jelly
- 1/4 cup frozen blueberries optional
- 1½-2 cups mascarpone cheese (omit or use Vegan cream cheese for dairy free)
- Heat ¼ cup of milk to 100 degrees. Add yeast and set aside for 5 minutes or until foaming.
- Mix all dry ingredients for the dough. Combine yeast, juice, 3 Tbsp shortening and remaining milk.
- Mix ingredients by hand for at least 5 minutes to help activate gum.
- Lightly dust parchment paper with extra flour and gently press out dough to form a rectangle approximately 14x18 inches. Use a rolling pin to make an even layer.
- Use a mug to cut circles. Repeat with remaining dough and cover finished disks with plastic wrap.
- Melt remaining shortening and lightly brush the top and sides of each danish.
- Fill the center of each disk with approximately 1 Tbsp of cheese. Slightly flatten cheese and create a well in the center for the jelly. Add 1 Tbsp of blueberry jelly and a few frozen berries if using.
- Bake at 400 degrees for 10-12 minutes or until just beginning to turn golden brown. Centers will be wet and bubbly.
- Allow to cool on a wire rack and set for at least 5 minutes.
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