Kringle Gluten Free

Kringle Gluten Free

Wisconsin Kringle, made gluten free. It’s amazing!


Units Scale


  • 2 cups gluten free flour (I prefer Bob’s Redmill gluten free 1-to-1 baking flour)
  • 1 teaspoon baking powder
  • 2 sticks margarine (or butter)
  • 8 ounces sour cream


  • prepared filling of your choice (Nut or fruit. I used canned raspberry paste, about 10-12 ounces, see note below.)


  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1/4 cup melted butter


Make, Chill, and Roll the Dough

  1. Sprinkle the baking powder over the flour and give it a quick stir.
  2. Cut margarine and flour together with knives or a food processor. The bits of margarine should be pea sized. Add sour cream and mix well.
  3. Pat the dough into a ball and cover with plastic wrap. Chill at least 5 hours or overnight.
  4. After chilling, divide dough into three sections (for 3 Kringles) and roll each into a rectangle—about 22″ x 9″. To roll easily, put a little flour (gluten free, of course) on your rolling pin and sprinkle a little flour over your dough.

Fill the Dough

  1. Spread filling down the center and fold ends in, slightly overlapping.

Bake the Dough

  1. Bake at 350F degrees for 30-40 min. The dough should be a nice golden brown before you take it out of the oven.
  2. The dough will puff up while it bakes and the folds will separate, but don’t worry about that. It’s nice to see the filling in the middle.

Cool & Ice the Kringle

  1. Let the kringle cool for at least 15 mnutes.
  2. While it’s cooling, make the icing.
  3. I use an electric mixer to make the icing. It should be a little thin and runny. If it is not, add a bit more milk (or powdered sugar if too thin). Mix unil you get a nice consistency that it streams off the spoon to make pretty designs.

Let Cool Completely

  1. After icing the Kringle, let it cool completely and when the icing is hard, the Kringles are ready for eating or freezing.
  2. They freeze really well so this is a good option to make ahead for special events or to give as gifts.


Note About Where the Recipe Came From:

This gluten-free recipe is based on a recipe from the Kreutz family in Milwaukee and the recipe for Wisconsin Kringle that our daughter, Abbi Crawford Clissold, provided for us. A big thank you to both for this yummy recipe.

Note About Butter/Margarine:

  1. I’ve used both margarine and butter. I usually HATE using margarine, but I think the dough is too crispy and flaky with butter. Kringle should have softness to it so I always go with margarine. And soy margarine doesn’t taste as good as Imperial.

Notes About the Filling:

  1. I use filling from a can. Solo, Wilderness, whatever. Buy the pie filling flavor that you love. One small can will generally fill all three Kringles, but my family loves the filling so I spread it thick and use 2 cans.
  2. Once I made up my own filling and that worked out great too. I mixed pecans, brown sugar and cinnamon together (use a recipe for a crumbly topping for any kind of coffee cake).


Keywords: danish kringle, gluten free, gluten free kringle, kringle, kringle gluten free, pastry

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