Gluten-Free Croissant with Jam
Indulge in the buttery, flaky goodness of these homemade Gluten-Free Croissants with Jam, a recipe that's equal parts comforting and impressive. Crafted with gluten-free all-purpose flour and a hint of xanthan gum for the perfect texture, these croissants are rolled and layered with unsalted butter to achieve their signature puff. Filled with your favorite jam, each croissant boasts a delightful burst of sweetness encased in a golden, tender crust. The step-by-step dough-folding technique ensures a flaky, bakery-quality result that's completely gluten-free. Perfect for breakfast, brunch, or an afternoon treat, these croissants are a labor of love that will fill your kitchen with the aromas of freshly baked pastry. Serve them warm and enjoy the ultimate blend of crisp, soft, and sweet in every bite!
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2 teaspoons Xanthan gum
- 1 cup Unsalted butter
- 0.75 cup Whole milk
- 1 packet (about 2 1/4 teaspoons) Instant yeast
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 Large eggs
- 0.5 cup Jam of choice
- 1 for brushing Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Start by preparing the dough. In a large mixing bowl, combine gluten-free all-purpose flour and xanthan gum.
Cut 3/4 cup of the unsalted butter into small cubes and add it into the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Warm the milk slightly (to about 110°F) and pour it into a small bowl. Add the instant yeast and 1 tablespoon of sugar to the milk, stirring gently. Let sit for 5 minutes until the mixture becomes frothy.
In a separate bowl, beat together the eggs with the remaining 2 tablespoons of sugar and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and the beaten eggs. Mix until a soft dough forms.
Turn the dough out onto a well-floured surface and knead lightly until smooth. Form it into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour.
While the dough chills, prepare the butter sheet. Lay out a piece of parchment paper and arrange the remaining 1/4 cup of butter in a 3x6-inch rectangle on the paper. Cover with another piece of parchment and roll until smooth and even. Chill until the dough is ready.
Once the dough is chilled, roll it out on a floured surface into a 10x15-inch rectangle.
Place the butter sheet in the center, fold the sides over the butter, and then fold the top and bottom to seal. Roll out into a long rectangle again and fold into thirds. Wrap and chill for another 30 minutes.
Repeat the rolling and folding process two more times, chilling in between folds.
Once the dough has gone through all the folds, roll out one last time to a 12x20-inch rectangle. Cut into eight triangles.
Place a tablespoon of jam at the base of each triangle and roll from the base to the tip to form croissant shapes.
Place croissants on a parchment-lined baking sheet and allow them to rise in a warm, draft-free place for about 30 minutes.
Preheat your oven to 375°F (190°C) during this time.
Brush the croissants with the prepared egg wash.
Bake for 20 minutes or until golden brown and flaky.
Allow to cool slightly before serving. Enjoy your delicious gluten-free croissants with jam!
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 455.4 g | 166% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 107.1 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 402 mg | 31% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 644 mg | 14% | |
*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.
