Low-FODMAP Almond Danish Kringle Recipe; Gluten-free

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The other day I started dreaming of light flaky pastry with a creamy almond core topped with icing and toasted almond slivers.  I began to plot a new low-FODMAP recipe to satisfy my craving.

At first I looked into creating a low-FODMAP almond croissant recipe, but croissant making seemed a little complicated.

I decided to pick something simpler for my readers and me 🙂

Here is a delicious recipe for low-FODMAP Almond Danish Kringle.  A Kringle has a pastry that is light and flaky, but is easier to prepare than a croissant (also very similar to a ‘bear claw’ pastry). I used low-FODMAP almond cream for the filling and covered it with sweet low-FODMAP almond glaze. Perfect for a winter evening, holiday morning, or as a dessert for your Sunday brunch.

Danish Kringles are a common pastry in Wisconsin bakeries, traditionally in a round ring shape.  I went with a non-traditional rectangular version for my low-FODMAP Kringle.  This is also one of the most popular bakery items at Trader Joe’s (one of my favorite stores!).

Serve this low-FODMAP Almond Danish Kringle with low-FODMAP Vanilla Latte and low-FODMAP berries for the perfect combination.

You may also love my:

Or check out over 450 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Almond Danish Kringle; Gluten-free

low-FODMAP Almond Danish Kringle

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12-16

Prep time: 30 min

Chill time: 1 hour or longer

Bake time: 25-28 min

Total time: 120 min approximately

Bake 350 F


For the low-FODMAP Base Dough:

  • 2 cups All Purpose low-FODMAP, Gluten-Free Flour Blend -I use Authentic Foods GF Classical Blend- see my low-FODMAP Bake off blog for the reasons!
  • 1/2 cup unsalted butter, grated (or chopped into small pieces) and chilled
    • Substitute vegan margarine such as Earth Balance for dairy-free version
    • I used butter for my recipe
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 2 & 1/8 tsp active dry yeast
  • 1 large egg, beaten
  • 1 tsp xanthan gum (if not already added to your low-FODMAP flour)
  • 1/2 cup low-FODMAP milk (such as almond milk or canned coconut milk for dairy-free or lactose free milk)

For low-FODMAP Egg Glaze (adds shine, optional)

  • 1 egg white, beaten
  • 1-2 tbsp low-FODMAP milk

For low-FODMAP Almond Cream Filling:

  • 1/4 cup unsalted butter, room temperature (can substitute vegan margarine for dairy-free)
  • 1/3 cup granulated white sugar
  • 1 large egg, room temperature
  • 1/2 cup plus 1 tablespoon almond meal or finely ground almonds if you don’t have almond meal
    • ¼ cup is one low-FODMAP serving
  • 1 tablespoon all-purpose low-FODMAP, gluten-free flour (see above)
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon pure almond extract

For low-FODMAP Almond Glaze Icing and Garnish:

  • 1 cup confectioners’ sugar
  • 1-2 tablespoons low-FODMAP milk (such as almond milk, for dairy-free version or lactose free)
  • 1 teaspoon almond extract (titrate to taste), can also substitute vanilla extract
  • 1/3 cup (36 g) slivered toasted almonds
    • 12 g is one low-FODMAP serving


Prepare low-FODMAP Base Dough for Kringle:

  • In a medium mixing bowl, place low-FODMAP flour, butter, xanthan gum (if not added to your flour choice), sugar, and salt
  • Using a pastry cutter, a fork, or your hands blend together until mixture is crumbly
  • In separate bowl or glass, mix together yeast, beaten egg, and low-FODMAP milk
    • Don’t worry if the yeast clumps slightly, it will be OK
  • Add milk mixture to dry mixture
  • Continue to mix until blended, dough may seem sticky, that is normal
  • Place dough on large piece of plastic wrap (at least 11 x 17 inches big) and flatten dough into a round circle
  • Wrap dough in the plastic wrap and refrigerate for 1 hour (or longer)

While dough is chilling, prepare low-FODMAP Almond Cream filling and Almond Glaze icing:

  • For the low-FODMAP Filling, place all ingredients in bowl of stand mixer with flat paddle and beat until smooth and creamy
  • For the low-FODMAP Glaze, in a large mixing bowl, slowly combine the confectioner’s sugar with the low-FODMAP milk and almond extract until well mixed using a large whisk or spoon
  • If not already toasted, toast your almond slivers at 300 F in oven for about 3-5 minutes (watch so they don’t burn, the thin slivers will toast fast)

Bake low-FODMAP Kringle

  • When dough is ready, preheat oven to 350 degrees and place rack in center of oven
  • Prep rimmed baking sheet with parchment paper or silicone baking sheet
  • Remove dough from refrigerator and open plastic wrap
  • Leaving dough in center of wrap, take a second similar sized piece of plastic wrap and lay it on top of the dough disc
    • I preferred to place it directly on my silicone baking mat with the plastic wrap over top
  • Using a rolling pin, roll dough out into a 1/8 inch thick and 11 x 17 inch rectangle with the plastic wrap covering the dough to prevent sticking
    • It will be almost the same dimensions as the silicone baking mat
  • Once rolled out, spread the low-FODMAP almond cream mixture evenly over the dough, leaving about 1 cm uncovered at all the edges (you don’t need to spread too thickly, you may not use the entire batch of almond cream)
  • Rolling from the long ends of each side, roll each side towards the center until both sides meet
    • I used my dough cutter to gently lift the dough from the underlying mat without breaking it (a small spatula would also work)
  • Roll the assembled kringle off of the plastic wrap onto baking sheet
  • This recipe does not call for time to let the dough rise, but if you would like to do so, then place it in a warm place, covered for 30-60 minutes at this time.  I found the pastry light and delicious enough without any yeast rising time
  • Prepare egg glaze (optional)
    • This is less essential if you plan to glaze the entire Kringle (like I did)
    • Combine 1 egg white with 1-2 tbsp low-FODMAP milk and beat well
    • Brush low-FODMAP Kringle with egg glaze
  • Bake 25-28 minutes, until slightly firm to touch
    • If a bit of the almond cream oozes out, don’t worry, this happened to me and I just scooped it away when I removed the low-FODMAP Kringle
  • Remove from oven and let sit for 10 minutes
  • Spread low-FODMAP Almond Glaze Icing over top
  • Sprinkle with toasted almond slivers

This went fast at my house!  It is absolutely delicious.

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