Gluten-Free Croissant with Strawberries and Cream
Indulge in the ultimate breakfast or dessert treat with our *Gluten-Free Croissant with Strawberries and Cream* recipe—a heavenly twist on a classic pastry that's perfect for those avoiding gluten. These buttery, flaky croissants are made from a carefully crafted dough using gluten-free all-purpose flour and xanthan gum to replicate the tender, airy texture of a traditional croissant. Filled with sweet, juicy strawberries and luscious homemade whipped cream, they strike the perfect balance of richness and lightness. With step-by-step guidance on creating the signature folds and layers, this recipe ensures your gluten-free croissants are as impressive as their wheat-based counterparts. Ideal for special occasions or a weekend indulgence, these croissants are a must-try for gluten-free baking enthusiasts and strawberry lovers alike!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Unsalted butter, chilled and cubed
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 cup Warm milk (dairy or non-dairy)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Strawberries, sliced
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract (for whipped cream)
- 1 egg wash Egg wash (1 egg beaten with 1 tablespoon of milk)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and salt.
In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5 minutes until frothy.
Cut the chilled butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
Create a well in the center of the flour mixture and add the yeast mixture, egg, and vanilla extract. Mix until just combined.
Transfer the dough to a floured surface and knead gently to bring it together into a ball. Flatten into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll the dough out into a long rectangle, fold it into thirds, like a letter, and rotate it 90 degrees. Roll out again and repeat the folding process twice more. Wrap and refrigerate for another 30 minutes.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the dough into a large rectangle and cut into triangles for croissants. Roll each triangle up from the wide end to the point.
Place croissants on the prepared baking sheet. Brush with egg wash.
Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool.
While croissants are cooling, make the whipped cream. In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Once croissants are cool, slice them in half horizontally. Fill with sliced strawberries and a generous dollop of whipped cream.
Serve immediately and enjoy your gluten-free croissants with strawberries and cream!
Nutrition Facts
Calories |
4181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.2 g | 378% | |
| Saturated Fat | 177.2 g | 886% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 340.6 g | 124% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 65.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 480 mg | 37% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 998 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.
