Gluten-Free Croissant with Ham and Cheese
Treat yourself to the ultimate comfort food experience with these golden, flaky Gluten-Free Croissants with Ham and Cheese. This recipe provides a step-by-step guide to crafting buttery, layered croissants using gluten-free flour and xanthan gum, ensuring a light and tender texture that rivals traditional pastries. Filled with savory slices of gluten-free ham and creamy cheese—such as Swiss or cheddar—every bite offers a delightful mix of richness and flavor. Perfect for breakfast, brunch, or an indulgent snack, these croissants come together with a little patience and love, using classic lamination techniques for that irresistible flakiness. Brushed with an egg wash for a glossy, golden finish, they’re best enjoyed warm, fresh out of the oven. Whether you're catering to gluten-free diets or simply seeking a homemade spin on this classic pastry, this recipe is sure to impress!
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter
- 1 packet Dry yeast
- 1.5 cups Warm milk
- 2 large Eggs
- 8 slices Slices of gluten-free ham
- 8 slices Slices of cheese (Swiss or cheddar)
- 1 Egg yolk
- 1 tablespoon Water
Instructions
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, sugar, and salt. Mix well.
Cut 3/4 cup of unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until it resembles coarse crumbs.
Dissolve the yeast in the warm milk and let it stand for about 5 minutes until foamy.
In a separate bowl, whisk the eggs and then add them to the milk and yeast mixture.
Make a well in the center of the flour mixture, and pour the wet ingredients into it. Stir until a soft dough forms. It may be sticky, that's okay.
On a lightly floured surface, knead the dough for a few minutes until smooth, then place it into a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about an hour or until doubled in size.
Once the dough has risen, roll it out into a rectangle about 1/4 inch thick on a well-floured surface. Spread the remaining 1/4 cup of butter over two-thirds of the dough.
Fold the dough into thirds like a letter: fold the unbuttered third over the center, then fold the last third over it.
Turn the dough 90 degrees, roll it out again, and fold into thirds again. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough into a large rectangle and cut into 8 triangles.
Place a slice of ham and a slice of cheese onto the wide end of each triangle and roll it up towards the tip.
Place each croissant onto the prepared baking sheet, leaving space between each one.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush each croissant with the egg wash for a golden finish.
Bake in the preheated oven for 15-20 minutes or until golden brown and fully puffed.
Allow the croissants to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 8969 mg | 390% | |
| Total Carbohydrate | 377.2 g | 137% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 53.9 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 2282 mg | 176% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2231 mg | 47% | |
*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.
