Gluten-Free Croissant Ham and Cheese
Indulge in the buttery, flaky decadence of this Gluten-Free Croissant Ham and Cheese recipe, perfect for those seeking a gluten-free twist on a classic comfort food. Made from scratch using a carefully crafted gluten-free flour blend, these croissants boast layers of tender pastry created through the traditional rolling and folding technique. Each triangle is rolled with smoky ham and creamy cheddar cheese, offering a savory filling that pairs beautifully with the light, golden exterior. With just the right balance of richness and texture, these croissants bake into perfection in under 20 minutes, making them ideal for breakfast, brunch, or a satisfying snack. Whether you’re hosting or indulging solo, gluten-free baked goods have never been this indulgent and accessible!
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Recipe Information
Ingredients
- 250 grams Gluten-free flour blend
- 200 grams Unsalted butter, chilled
- 7 grams Instant yeast
- 25 grams Granulated sugar
- 5 grams Salt
- 180 milliliters Warm milk
- 1 large Egg
- 150 grams Smoked ham slices
- 150 grams Cheddar cheese slices
- 2 tablespoons Egg wash (1 egg mixed with 1 tablespoon water)
Instructions
In a bowl, combine gluten-free flour blend, instant yeast, sugar, and salt.
Add the warm milk and egg into the dry ingredients and mix until a dough forms.
On a lightly floured surface, roll out the dough into a rectangle, approximately 25x35cm.
Divide the chilled butter into thin slices and layer them on two-thirds of the dough rectangle.
Fold the dough over the butter from the uncovered third, then fold the opposite side over to encase the butter completely.
Roll the dough gently into a rectangle again, keeping the rolling motion even to distribute the butter.
Fold the rectangle into thirds like a letter and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process twice more, chilling between each fold.
Preheat the oven to 200°C (400°F).
Roll the dough into a 30x40cm rectangle and cut into triangles for croissants.
Place a slice of ham and cheese on each triangle before rolling it up from the wide end to the tip.
Arrange the croissants on a baking sheet lined with parchment paper.
Brush each croissant with egg wash.
Bake for 18-20 minutes or until golden brown and flaky.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 5248 mg | 228% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 38.3 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1469 mg | 113% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1157 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.
