So for the past several months I have been craving cheese danishes, it’s been 5 years since I ate anything with gluten and I have not found a place that has GF danishes, so I found a recipe online and altered it and though they might not look like a danish found at the local Panera, they are soooo good!! I was so proud of myself that I grabbed my camera!


  • 1 cup of rice flour
  • 1/4 teaspoon guar gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 cup whole milk ricotta cheese
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1/8 teaspoon lemon extract
  • 2 tablespoons water (optional)
  • Topping
  • 2 tablespoons cream cheese
  • 2 tablespoons heavy cream
  • 1 teaspoons of sugar
  • pinch cinnamon


Makes twelve pastries.

Preheat oven to 375 degrees F. Grease a cookie sheet or cover it with parchment.

1. Combine the topping ingredients and reserve. Cream cheeses vary in texture so you may need to add extra cream (or other liquid) so that it is spreadable.

2. Prepare batter by first combining the dry ingredients, then separately the wet ingredients. Stir them together until completely moistened. Some brands of ricotta are thicker than others so it may be necessary to add a small amount of water to make a smooth batter (batter will be very moist).

3. Spread circles of batter in prepared pan. Press center down lightly and cover with topping.

4. Bake for 20-35 minutes until lightly browned. Loosen from pan while still warm to prevent sticking.

Serve warm or cold.

Note: Although these danish keep better without refrigeration than most sugar-free baked goods, it’s best to store them in the refrigerator. They also freeze beautifully.