Flaky, Buttery like, and Completely Vegan & Gluten-Free Crescent Rolls
Who says you have to miss out on soft, buttery like crescent rolls just because you're avoiding gluten and dairy? These homemade vegan gluten-free crescent rolls are light, fluffy, and perfectly golden, making them a delicious addition to any meal. Using Inspiration Baking All Purpose Flour Blend, this recipe ensures the perfect texture—soft on the inside with a delicate, flaky crust. Whether you're serving them for breakfast, alongside a cozy dinner, or using them for a holiday spread, these rolls will impress everyone at the table. Best of all, they’re easy to make with simple ingredients, so you can enjoy fresh, homemade crescent rolls without the hassle. Let’s get baking!
This baking mix will also make other delicious recipes! Check out our recipes!
SERVINGS: 8
PREP TIME: 15 MIN
COOK TIME: 15-20 MIN
TOTAL TIME: 35 MIN
INGREDIENTS
1 3/4 Cup (311g) Inspiration Baking All Purpose Flour Blend
1 package active dry yeast (Fast acting)
1 Tablespoon granulated sugar
4 Teaspoons Baking Powder double acting
1/2 Teaspoon guar gum (do not omit)
6 Tablespoons softened margarine
Egg replacer for 1 egg (*recommend EnerG or Psyllium Husk)
1 Cup dairy free sour cream or dairy free plain yogurt
1/2 Tablespoon apple cider vinegar
Tapioca flour/starch to roll out dough
4 Tablespoons melted margarine to spread on dough (more to spread on the tops before baking)
DIRECTIONS
Preheat oven to 375°F
Line large baking sheet with parchment paper.
Combine dry ingredients together and set aside.
Use stand mixer to combine the margarine, sour cream, egg replacer and apple cider vinegar together until well blended.
Add the dry ingredients and blend on high for 1-2-minutes scraping the bowl at least one time.
Place dough on a tapioca floured surface. Dust with more tapioca flour/starch to easily roll the dough out into a 14 inch circle about 1/3-inch thick.
Cut into 8 equal sections. Using a pizza cutter works great.
Spread melted margarine on the surface with a pastry brush with soft bristles (not a rubber brush).
Gently roll up each section starting with the wide end first. Place onto the parchment covered baking pan with the end tip underneath. Gently curve the rolls into a crescent shape.
Brush the crescent rolls with more melted margarine.
Bake 15-20 minutes until golden brown.
Eat immediately
NOTES:
Do not use Flax seed meal for the egg replacer.
Its important to curve the roll into a crescent shape.
You can also turn these rolls into a dessert by adding cooked fruit fillings before rolling up. Don't overfill or they will not cook properly. You can also make a powdered sugar drizzle to decorate the tops. Add sliced almonds or sprinkle with cinnamon and sugar.
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