High Protein + Gluten Free Danish Pastry Recipe

Gluten-free + High Protein Danish Recipe

This tasty Danish recipe starts with our gluten-free, HPLC (high protein, low carb) Oopsie Bread and takes it to treat-level. It’s such a delightful food, especially for the gluten-free people in your life.

Oopsie bread is our quick and simple go-to recipe for all GF sandwich needs. It’s traditionally made into a flat bread/roll hybrid, but I started making it into flat sheets so I could cut it into squares like pieces of bread. Much easier in my opinion, and it holds up well to all the fixins.

Like this Danish pastry recipe, we’re finding new ways to use our Oopsie bread mix all the time!


Gluten Free Danish Pastry Recipe

Oopsie Bread Ingredients

Make the Batter

  1. Preheat the oven to 325° F
  2. Separate the eggs into two medium bowls; yolks in one, whites in the other
  3. Add salt to the egg whites and whip until fluffy with stiff peaks (make sure there’s no liquid left on the bottom of the bowl. I found this out the hard way)
  4. Add softened cream cheese, flax or Chia seeds and baking powder to the egg yolks and mix until smooth
  5. Add egg whites to egg yolks and fold together gently so as not too flatten the egg whites too much. You want them to stay airy

Baking Directions

  1. Line cookie sheet with parchment paper
  2. Drop batter into 6 evenly-spaced circular mounds
  3. Bake for 10 minutes
  4. Remove from oven and add 1 Tablespoon fruit preserves to center of each Danish
  5. Return to oven, bake 10 minutes until golden brown
  6. Cool completely

For the Icing

Combine ingredients in a bowl and whisk until fully mixed together and smooth, should be a paste consistency. Add icing to pastry bag (or zip top bag with snipped tip) and pipe onto each pastry. Refrigerate leftovers.

Have you tried Oopsie Bread yet? It’s a super simple, grain-free bread that’s really great for kids.

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  • I’ve always wanted to try a gluten free Danish! Yours looks irresistible!

  • Cassie

    Hi! I’m not a huge fan of chia seeds or flaxseeds–is there a way I could use like another egg in replacement of that? They look so good!!!

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