You know those pastries that make you pause mid-bite and go, “Wait… this is gluten-free?!” Yup, this is one of those. This Gluten Free Danish pastry is soft, flaky, and filled with a sweet almond flavor that tastes like it's straight out of a European bakery. I've made the steps so easy so you don’t need to be an expert pastry chef. But don't be fooled by the simplicity, you’ll still get that golden, crisp top and tender bite that feels extra fancy.
As someone of Danish heritage, I love sharing our family recipes with you and this traditional danish does not disappoint. I swapped cheese filling for a sweet almond topping on this delicious pastry. Not only is it perfectly sweet, but you'll never know it's gluten free. Similar to my gluten free cinnamon rolls, I put dedication into making this recipe absolutely perfect.
Through lots of recipe testing, I found that simplifying the flour blend to just King Arthur’s Gluten Free Flour along with a little bit of almond flour made this recipe so much easier! But you keep that buttery, layered texture we all love in a classic Danish. It’s the same swap I use in my famous gluten free Ebelskiver recipe, and it’s been a total crowd-pleaser time and time again!
Spoiler Alert: This Danish Might Be Your New Favorite
- Flakey on top, soft in the middle: The golden puff top has just the right amount of flakiness, while the center stays tender and custard like. No dry or crumbly layers in this gluten free treat.
- Gluten free and fabulous: No weird textures or strange flavors which means nobody will ever guess it's gluten free.
- The perfect almond flavor: The sweet and nutty flavor gives this danish the classic European bakery vibe that will transport you right to Denmark.
What you need to make a gluten free danish
- Flour blend: instead of a laundry list of rice flours, starches, etc. I've simplified this recipe with King Arthur's Flour and almond flour. Along with some baking soda and xanthan gum, your danish will rise perfectly without the hassle.
- Base layer: Cold pieces of butter, the flour blend, and some water come together to form the golden crust of this gluten free danish.
- Egg layer: A cooked batter made from butter, water, flour, almond extract and eggs gives you the puffy, custard like layer that rises over the crust. It bakes to a crisp, golden top while keeping a soft center.
- Almond icing: Powdered sugar, almond extract, and a little bit of milk for the sweet glaze that takes this pastry recipe from good to unforgettable.
How to make a gluten free danish
Tips for making the best Danish
- Cold butter is a must: Use your butter right out of the fridge and try to keep it cold before you bake. It's what gives you that almost puff pastry like texture.
- Move extra fast when making the egg layer: As soon as the water and the butter come off the heat, get to working on mixing in the flour. It's the best way to get a smooth, lump free batter.
- It's best served fresh: Like most pastries, this sweet almond danish is best served day of. But, if you happen to have leftovers, there are storage instructions in the recipe card.
More Gluten Free Sweet Treats
- Starbucks copy cat lemon cake
- Gluten free banana muffins
- Gluten free monkey bread
- Gluten free lunch lady brownies
- Cherry chip cookies
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Gluten Free Danish
Ingredients
Flour Blend
- 2 cups King Arthur gluten-free all-purpose flour
- ⅓ cup almond flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
Base Layer
- ½ cup butter cold and cut into cubes
- 1 cup gluten-free flour blend from above
- 2 tablespoons water
Egg Layer
- ½ cup butter
- 1 cup water
- 1 teaspoon gluten-free almond extract
- 1 cup gluten-free flour blend from above
- 3 large eggs
Almond Icing
- 2 cups powdered sugar
- 1 teaspoon almond extract
- milk just enough to make a thick glaze (start with 1 to 2 tablespoons)
Optional toppings
- Slivered almonds
Instructions
- In a large mixing bowl, combine all of the flours together.
- Cut cold butter into the flour blend using your hands or a pastry cutter until the mixture is crumbly.
- Sprinkle with water and gently bring the dough together just until it forms a rough ball.
- Press the dough evenly into the bottom of a greased 8x8-inch baking pan and set aside.
- In a medium saucepan, bring butter and water to a rolling boil.
- Remove from heat and quickly stir in the almond extract and flour.
- Return to low heat and stir vigorously with a wooden or silicone spoon until the mixture forms a smooth ball, about one minute.
- Remove from heat again and let cool slightly.
- Beat in the eggs one at a time, mixing well after each addition until the batter is smooth and spreadable.
- Spread the egg layer evenly over the prepared base layer.
- Bake at 350°F for 50–60 minutes, or until the top is puffed, golden brown, and crisp.
- Allow the pastry to cool completely in the pan.
- In a small bowl, whisk together powdered sugar, almond extract, and enough milk to create a thick glaze.
- Drizzle glaze over the cooled pastry and top with slivered almonds, if desired.
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