Gluten-Free Homemade Baked Croissants
Indulge in the buttery, flaky layers of these *Gluten-Free Homemade Baked Croissants*, a dreamy treat for anyone seeking a gluten-free alternative to this classic pastry. Carefully crafted with gluten-free all-purpose flour, xanthan gum, and a dairy-free option for both the butter and milk, this recipe ensures no one misses out on the joy of a warm, golden croissant. The dough undergoes a traditional folding process to achieve those signature layers, followed by a gentle rise and a final brush of egg wash for a glossy finish. Perfect for breakfast, brunch, or an elegant afternoon snack, these croissants are a labor of love that’s absolutely worth the effort. Whether served with jam, chocolate spread, or simply enjoyed plain, they offer a melt-in-your-mouth experience that feels anything but gluten-free.
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Recipe Information
Ingredients
- 3 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 tablespoons sugar
- 2.25 teaspoons instant yeast
- 1 cup warm milk (or dairy-free alternative)
- 8 tablespoons unsalted butter (softened or dairy-free alternative)
- 3 large eggs
- 1 cup butter for folding (cold and sliced thinly or dairy-free alternative)
- 1 egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, xanthan gum, salt, sugar, and instant yeast.
Pour the warm milk into the dry ingredients and mix until just combined.
Add 8 tablespoons of softened butter and mix until the dough starts to form.
Beat in 3 eggs, one at a time, mixing thoroughly after each addition until a smooth dough forms. The dough should be a bit sticky.
Cover the dough with plastic wrap and let it rise in a warm place for about 60 minutes or until it doubles in size.
Once the dough has risen, gently punch it down and transfer it to a lightly floured surface.
Roll the dough into a large rectangle approximately 1/2 inch thick.
Place thin slices of cold butter evenly over two-thirds of the rectangle.
Fold the unbuttered third of the dough over the middle third, then fold the remaining third on top, like folding a letter.
Turn the dough 90 degrees, roll it out again, and fold it as before. Repeat this process two more times to create flaky layers.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
After chilling, roll the dough into a large rectangle about 1/4 inch thick and cut into long triangles.
Starting at the wide end, roll each triangle towards the tip to form a crescent shape.
Place each rolled croissant on the prepared baking sheet, cover, and let them rise for about 30 minutes.
Brush the top of each croissant with the egg wash to give them a glossy finish.
Bake in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
Let the croissants cool on a wire rack for a few minutes before serving warm.
Nutrition Facts
Calories |
4408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.8 g | 406% | |
| Saturated Fat | 192.5 g | 962% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1523 mg | 508% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 360.5 g | 131% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 39.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 526 mg | 40% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 831 mg | 18% | |
*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.
