Gluten Free Raspberry Cheese Danish (Egg Free & Vegan Option)

Do you love pastries? If so you’ll love a Raspberry Cheese Danish (gluten free and egg free). Whether you like plain mascarpone cheese, blueberry or raspberry filling, these danishes would be a great breakfast treat.



  • 3 cups gluten free basic white blend
  • 1 packet yeast (I use Red Star)
  • 4 Tbsp vegetable shortening--reserve 1 Tbsp for top
  • ¾ cup pineapple juice
  • ¾ cup milk of choice
  • 2¼ tsp guar or xanthan gum
  • ¼ tsp powdered pectin


  • 1½- 2 cups raspberry jam or jelly
  • 1½-2 cups mascarpone cheese (omit or use Vegan cream cheese for dairy free)


  1. Heat ¼ cup of milk to 100 degrees. Add yeast and set aside for 5 minutes or until foaming.
  2. Mix all dry ingredients for the dough. Combine yeast, juice, 3 Tbsp shortening and remaining milk.
  3. Mix ingredients by hand for at least 5 minutes to help activate gum.
  4. Lightly dust parchment paper with extra flour and gently press out dough to form a rectangle approximately 14x18 inches. Use a rolling pin to make an even layer.
  5. Cut length wise into 16 equal stripes with a floured pizza cutter. Cover dough unused dough with plastic wrap to avoid drying out.
  6. Slowly peel away each strip and form a circle. Tug in the tail underneath to stop unraveling. Repeat with remaining dough and cover finished disks with plastic wrap.
  7. Fill the center of each disk with approximately 1 Tbsp of cheese. Slightly flatten cheese and create a well in the center for the jelly. Add 1 Tbsp of raspberry jelly.
  8. Melt remaining shortening and lightly brush the sides of each danish.
  9. Bake at 400 degrees for 10-12 minutes or until just beginning to turn golden brown. Centers will be wet and bubbly.
  10. Allow to cool on a wire rack and set for at least 5 minutes.