Gluten-Free Kouign Amann
Indulge in the irresistible charm of a classic French pastry with a modern twist—this Gluten-Free Kouign Amann recipe is a buttery, caramelized delight that caters to those avoiding gluten without compromising flavor or texture. Crafted with a blend of gluten-free all-purpose flour and xanthan gum, this recipe expertly recreates the delicate, flaky layers that make traditional kouign amann so beloved. Each fold and chill is enhanced with granulated sugar and chilled butter for perfect caramelization, while a final bake in a muffin tin ensures individual portions that are gorgeously golden and crisp. With a hands-on prep method and a rewarding outcome, this recipe makes an impressive gluten-free treat for brunches, desserts, or a moment of indulgence. Whether you’re new to laminated doughs or an experienced baker, this step-by-step guide guarantees a gluten-free pastry experience that’s as satisfying as the original!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Instant yeast
- 150 ml Warm water
- 200 grams Unsalted butter, chilled
- 200 grams Granulated sugar
- 1 tablespoon Butter for greasing
Instructions
1. In a large bowl, mix the gluten-free flour, xanthan gum, salt, and yeast until combined.
2. Create a well in the middle and pour in the warm water. Stir until it forms a soft dough.
3. Transfer the dough onto a lightly floured surface and knead briefly until smooth.
4. Roll the dough into a rough rectangular shape, about 20 x 30 cm.
5. Cut the chilled butter into thin slices and lay them evenly over the top two-thirds of the dough.
6. Fold the dough into thirds like a letter: fold the bottom third up and then the top third down.
7. Rotate the dough 90 degrees and roll it out again to a 20 x 30 cm rectangle.
8. Sprinkle a quarter of the sugar over the dough and repeat the folding process.
9. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
10. Repeat the rolling, sugar sprinkling, and folding process two more times, chilling the dough for 30 minutes after each round.
11. Preheat your oven to 200°C (400°F) and prepare a muffin tin by greasing it with butter.
12. Roll the dough out to approximately 0.6 cm thickness and cut into 8 equal squares.
13. Fold the corners of each dough square into the center, pinching them slightly, then place each one into a prepared muffin tin cup.
14. Sprinkle the remaining sugar over each piece.
15. Allow the pastries to rise at room temperature for 30 minutes.
16. Bake the kouign amanns in the preheated oven for 25-30 minutes or until golden brown and caramelized.
17. Remove from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 200.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 81 mg | 2% | |
*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.
