Gluten Free Danish Pastry

 I dream about recipes - gluten free recipes to be exact.  I'm not sure why except I am always thinking of ways to make gluten free foods similar to what wheat flour foods taste and "feel" like. This was one recipe I developed partly in my dreams and partly as I lay half awake thinking about how it would work.  I'm really happy with the way they turned out. They had puffed up nicely much like a simple puff pastry. I find they are best made with the full fat cottage cheese. 
Gluten Free Danish Pastry
8 ounces butter (let sit out on counter for awhile so it is not rock hard)
8 ounces 2%  or full fat cottage cheese
2 1/4 cup gluten free flour mix (shown below)
2 teaspoons guar gum
1 teaspoon physillium powder or husk
Gluten Free Flour Mix
2 cups sweet rice flour
2/3 cup pototo starch
1/3 cup tapioca starch
Method:
Combine butter and cottage cheese in food processer using blade.  Process until smooth.  Add the 2 1/4 cups of the flour mix, the guar gum and physillium powder.  Mix very well, until smooth  (dough will keep in fridge for 2 days)
Form into 18 equal sized balls and flatten each ball into a 3" circle and place on parchment lined baking sheets.  Bake in a preheated 375 degree oven for 10-12 minutes until edges are golden.  Remove and immediately spread with about 2 teaspoons jam in centers.  Cool on racks.  Drizzle with a glaze (1 egg white mixed with 1 cup icing sugar mix well.  Should be of drizzle consistency).
About 1 cup jam fills 18. 
I also like this Danish Pastry to using in gluten free Samosas.