Gluten-Free Croffle
Indulge in the perfect blend of flaky croissant layers and crispy waffle texture with this Gluten-Free Croffle recipe! Designed for those who love sweet morning treats but need to stick to a gluten-free diet, this recipe uses a blend of gluten-free all-purpose flour and xanthan gum to recreate the light, airy texture of traditional pastry. The dough is enriched with butter, milk, and vanilla extract for a rich, satisfying flavor, while the folding technique ensures irresistible layers. After just 120 minutes of prep time, these handheld delights are cooked to golden perfection in a waffle iron, delivering crispy edges and a buttery interior. Serve warm with a drizzle of maple syrup or honey for an unforgettable breakfast or dessert. Whether you’re cooking up a brunch masterpiece or treating yourself to indulgence, these gluten-free croffles are sure to impress!
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Recipe Information
Ingredients
- 250 grams Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 50 grams Granulated Sugar
- 0.5 teaspoon Salt
- 7 grams Instant Yeast
- 120 grams Unsalted Butter
- 120 milliliters Milk
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 20 grams Butter (for waffle iron)
- 60 milliliters Maple Syrup or Honey
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, sugar, salt, and yeast. Mix well to ensure the dry ingredients are evenly distributed.
Warm the milk to about 110°F (43°C) and add it to the dry mixture. Then, add the egg and vanilla extract. Mix until the dough starts to form.
Cut the unsalted butter into small cubes and mix it into the dough. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic.
Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
Once the dough has risen, knead it again briefly to let out the air. Roll it out into a large rectangle and fold it into thirds, like a brochure. Rotate the dough 90 degrees and repeat this rolling and folding process one more time to create layers.
Cover the dough and place it in the refrigerator to chill for at least 30 minutes. This helps in developing the flaky layers.
Preheat the waffle iron. While the iron is heating, take the dough out from the fridge and roll it into a rectangle about 1 cm thick. Cut it into rectangles or slices suitable for your waffle iron.
Lightly butter the waffle iron to prevent sticking. Place a piece of dough on the hot iron and close the lid. Cook for about 3-5 minutes or until the croffle is golden brown and crispy on the outside.
Repeat the cooking process for the rest of the dough pieces.
Serve the gluten-free croffles warm with a drizzle of maple syrup or honey for added sweetness.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 94.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 299 mg | 23% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 508 mg | 11% | |
*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.
