Dairy-Free Gluten Free Croissant
Indulge in the flaky, buttery goodness of croissants without the gluten or dairy! This Dairy-Free Gluten-Free Croissant recipe is a game-changer for those with dietary restrictions, offering all the layers and crispness you crave thanks to innovative techniques like laminating the dough with frozen dairy-free butter. Made with gluten-free all-purpose flour, a touch of xanthan gum, and apple cider vinegar for the perfect structure, these croissants rise to perfection with the help of instant yeast. Sweetened with coconut sugar and brushed with almond milk for a golden finish, they’re ideal for breakfast, brunch, or a luxurious snack. Serve warm with your favorite jams or spreads and savor a homemade treat that’s both allergen-friendly and delightfully indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1.25 cups Dairy-free butter sticks, frozen
- 0.75 cups Warm water
- 1 packet Instant yeast
- 2 tablespoons Coconut sugar
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Egg replacer
- 2 tablespoons Unsweetened almond milk
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and salt.
Grate the frozen dairy-free butter sticks over the flour mixture, then lightly toss to distribute.
Combine warm water, instant yeast, and coconut sugar in a separate bowl. Let it sit for around 5 minutes until foamy.
Add the yeast mixture, apple cider vinegar, and egg replacer to the flour mixture. Mix until it comes together as a dough.
Lightly flour your work surface with gluten-free flour and knead the dough gently until smooth, adding a little more flour if necessary.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
After the dough has chilled, roll it out to a rectangle about 1/2-inch thick on a lightly floured surface.
Fold one third of the dough toward the center, then the other third over the top, like folding a letter. Rotate the dough 90 degrees and repeat the rolling and folding process two more times.
After the final fold, roll the dough out to a rectangle approximately 1/4-inch thick.
Using a sharp knife or pizza cutter, divide the dough into rectangles and then cut the rectangles diagonally into triangles.
To shape the croissants, gently stretch each triangle, then roll from the base to the tip. Seal the tip and arrange them on a baking sheet lined with parchment paper.
Cover the shaped croissants with a clean kitchen towel and let them rise in a warm place for 45-60 minutes.
Preheat oven to 375°F (190°C).
Brush the risen croissants with unsweetened almond milk using a pastry brush.
Bake in the preheated oven for about 18-20 minutes, or until golden brown.
Allow the croissants to cool slightly on a wire rack before serving. Enjoy your dairy-free, gluten-free treat!
Nutrition Facts
Calories |
3367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 25.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
