Gluten-Free Chocolate Chip Croissant
Indulge in the irresistible flakiness of these **Gluten-Free Chocolate Chip Croissants**, a decadent twist on a classic pastry designed for those avoiding gluten without compromising on flavor. Made with gluten-free all-purpose flour and xanthan gum, these croissants boast tender, buttery layers that rival traditional versions. Filled with rich, melty chocolate chips and gently sweetened with a hint of vanilla, every bite is a perfect harmony of flaky pastry and gooey chocolate. While this recipe incorporates a simple folding technique for that signature layered texture, it’s approachable for home bakers of all levels. Serve them warm for a special breakfast treat, brunch centerpiece, or decadent dessert. Perfect for gluten-free diets and chocolate lovers alike, these croissants are sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 200 grams Unsalted butter (cold, cubed)
- 200 milliliters Milk (warm)
- 10 grams Active dry yeast
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 whole Egg (beaten for egg wash)
- 150 grams Chocolate chips
- 1 teaspoon Vanilla extract
Instructions
In a small bowl, mix the warm milk with sugar and yeast. Let it sit for about 10 minutes until it's frothy.
In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until it forms a sandy texture with pea-sized pieces of butter.
Create a well in the center and pour in the yeast mixture and vanilla extract. Mix until a dough starts to form.
Turn the dough out onto a lightly floured surface and knead gently until smooth. Place it back in the bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
Once risen, roll the dough into a large rectangle. Sprinkle chocolate chips over the entire surface.
Fold the top third of the dough down to the center, then fold the bottom third over the top, like folding a letter. Rotate the dough 90 degrees and roll out again. Fold into thirds again.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it out to a rectangle about 1/4-inch thick.
Cut the dough into triangles, then roll each triangle from the base to the tip to form croissants.
Place on the prepared baking sheet and brush with beaten egg wash, then sprinkle a few more chocolate chips on top if desired.
Bake for about 15-20 minutes until golden brown and flaky.
Let the croissants cool slightly before serving warm.
Nutrition Facts
Calories |
3671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 134.2 g | 671% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 426.9 g | 155% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 143.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 410 mg | 32% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1179 mg | 25% | |
*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.
