Gluten Free Turnovers

I found a recipe on another blog for Gluten Free croissants which I made for Easter. They turned out OK. I had some left over dough so a few days later I decided to try to make turnovers since GF ones aren't easy to come by. Everyone L.O.V.E.D. them including my toughest critic...my 12 year old Celiac son.
The basic recipe can be found at WildFlours I used her basic flour blend recipe but subbed the Brown Rice flour for more White Rice flour and the Millet Flour for Oat Flour.

a few things I discovered.

• if the dough was to cold I couldn't get it to roll out without cracking so there was this fine line between to cold and to warm.
• It took WAY longer to rise than the hour she said. I let my croissants rise for about 45 min (I ran out of time before having to head to families house for Easter dinner) and it was not enough time they came out heavy and very dense and not flaky at all. But I let the Turnovers rise in a warmed oven for almost 21/2 hours and they were nice and flaky

I rolled out my dough in to a rectangle and cut it into smaller rectangles. About 3x6. and filled with cream cheese and cherry pie filling next time I have had request to do cream cheese and blue berries. I think I will also try chocolate chip. After they had risen I brushed with milk and sprinkled with sugar.
I think these would be good to freeze once baked and then have available to pop in the oven to warm.

Enjoy!