Gluten-Free Glazed Croissant
Indulge in the flakey, buttery perfection of these *Gluten-Free Glazed Croissants*—a dream come true for anyone avoiding gluten but still craving classic French pastry. This recipe combines the magic of gluten-free all-purpose flour and xanthan gum to create a tender, layered dough that's masterfully laminated with rich butter for that signature airy texture. Whether you opt for dairy-free milk and a flax egg for a vegan twist, or stick to traditional ingredients, the result is undeniably delicious. Each croissant is finished with a delicate vanilla glaze, adding the perfect touch of sweetness. With detailed steps including tips for folding and chilling the dough, this recipe ensures success for bakers of all levels. Ideal for brunch, a holiday gathering, or an indulgent treat, these gluten-free croissants are the ultimate flaky delight you didn’t know you could have!
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 50 grams Granulated sugar
- 10 grams Instant yeast
- 250 milliliters Warm milk (almond or coconut for dairy-free)
- 100 grams Unsalted butter, softened
- 1 Egg (or flax egg for vegan)
- 250 grams Additional butter for laminating
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
Instructions
In a mixing bowl, combine the gluten-free flour, xanthan gum, salt, granulated sugar, and instant yeast.
Gradually add the warm milk and softened butter to the flour mixture, mixing until a smooth dough forms.
If using an egg, beat it and incorporate it into the dough. Otherwise, prepare a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until thickened, then add to the mixture.
Shape the dough into a ball, cover it with plastic wrap, and place it in the fridge for 1 hour.
Take the additional butter and roll it out between two sheets of parchment paper into a square roughly 15 cm by 15 cm, place it in the fridge to chill.
After an hour, roll out the chilled dough on a lightly floured surface into a rectangle double the size of the butter slab.
Place the butter slab in the center of the dough and fold the dough over it, sealing the edges well.
Roll out the dough carefully, maintaining the rectangular shape, then fold it into thirds (like a letter).
Refrigerate for 30 minutes, then repeat the rolling and folding process two more times, with 30-minute refrigeration periods in between.
After the last fold, roll out the dough to a thickness of about 1 cm and cut it into triangles.
Roll each triangle tightly from the base to the tip to form the croissant shape and place on a baking sheet lined with parchment paper.
Preheat your oven to 200°C (390°F) and let the croissants rise for 30 minutes.
Bake the croissants for 15-20 minutes until golden brown.
While the croissants cool slightly, prepare the glaze by mixing the powdered sugar, vanilla extract, and water in a small bowl until smooth.
Once the croissants have cooled slightly, drizzle the glaze over the top and allow it to set before serving.
Nutrition Facts
Calories |
4529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.2 g | 376% | |
| Saturated Fat | 178.6 g | 893% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 466.3 g | 170% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 149.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 639 mg | 49% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 317 mg | 7% | |
*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.
