Gluten-Free Croissant au Jambon
Indulge in the timeless elegance of French baking with this Gluten-Free Croissant au Jambon recipe, a delightful twist on the classic ham and cheese croissant crafted for gluten-sensitive foodies. Featuring a buttery, flaky gluten-free pastry made from scratch with a combination of gluten-free flour, xanthan gum, and cold butter, these croissants boast the same tender layers you’d expect from traditional puff pastry. Each triangle of dough is carefully rolled around savory slices of ham and creamy Gruyère cheese, creating a rich and satisfying filling. Golden and glossy from an egg wash, these croissants bake to perfection in just 25 minutes, making them ideal for breakfast gatherings or decadent brunches. Impress your guests with an artisan treat that’s not only gluten-free but irresistibly delicious.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 200 grams Unsalted butter (cold)
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Instant yeast
- 150 milliliters Whole milk
- 1 unit Large egg
- 8 slices Ham slices
- 100 grams Gruyère cheese
- 1 unit Egg wash (1 egg beaten with 1 tbsp water)
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, sugar, salt, and instant yeast.
Warm the milk to lukewarm and add it to the dry ingredients, mixing well to form a dough.
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 2 hours or overnight for best results.
Place the cold butter between two sheets of parchment paper and roll it into a rectangular sheet about 6x8 inches.
Refrigerate the butter slab until firm.
Roll out the chilled dough on a lightly floured surface into a 16x10 inch rectangle.
Place the butter slab on one half of the dough, then fold the other half over the butter and seal the edges.
Roll out the dough again into a 20x10 inch rectangle.
Fold the dough into thirds, turn it 90 degrees, and roll it out again.
Repeat the fold and roll process two more times, then wrap the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a floured surface, roll the dough into a 24x12 inch rectangle.
Cut the dough into 8 triangles.
Place a slice of ham and a sprinkling of Gruyère cheese at the wide end of each triangle.
Roll the triangles from the wide end to the tip, then place on the baking sheet, seam side down.
Brush the croissants with egg wash to give them a golden shine while baking.
Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Allow to cool slightly before serving warm. Enjoy your Gluten-Free Croissant au Jambon!
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 6254 mg | 272% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 38.4 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1341 mg | 103% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 985 mg | 21% | |
*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.
