1/2 stick butter (note – that is 1/4 cup), room temperature
3/4 cup small curd cottage cheese
1 cup gf flour mix (I used the rice/potato starch/ tapioca blend)
1 tsp xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBS sugar
In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.
Wrap in plastic wrap and chill 2 hours (I left mine overnight, as I wanted it ready in the morning).
Preheat oven to 350 degrees. On lightly floured piece of parchment paper, roll the dough into a 14 inch circle. Cut into 8 triangles (really easy with a pizza cutter).
Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20 to 30 minutes.
Fiber Variation: Use 3/4 cup gf flour mix and 1/4 cup Montina (In this picture of the Montina rolls, I accidentally used a whole stick of butter – oops. They didn’t rise like the others, lol.)
This is a very versatile recipe. I have used it for pigs in a blanket (with little smokies), a snuggly dog (lol, using a hot dog), and cinnamon rolls (I like both the regular version and the Montina as cinnamon rolls.). For cinnamon rolls, roll the dough into a rectangle. Mix 3/4 cup brown sugar, 1 tsp cinnamon, and raisins (1/4 to 1/2 cup), and sprinkle onto dough. Roll the dough into a log, cut 2- to 3-inch pieces, and place them in a pan (with parchment on the bottom). Bake for 20 to 30 minutes. Glaze, if desired, with a mixture of 1/2 cup powdered sugar, 1 TBS milk, and a few drops of vanilla. (These cinnamon rolls are not huge and fluffy, but they are really good, and easy to make.)This recipe is also being used as pot pie crust by some members of the forum.
Find a new way to use it, or just make some great rolls. Enjoy!