Gluten-Free Strawberry Croissant
Indulge in the buttery, flaky magic of these homemade Gluten-Free Strawberry Croissants, perfect for a special breakfast or a sweet afternoon treat! Made with a tender gluten-free dough layered with cold butter for those classic, delicate flakes, these croissants are filled with luscious strawberry preserves that melt beautifully inside. Featuring easy-to-follow steps with gluten-free substitutions like almond or oat milk, this recipe is a great choice for those with dietary restrictions who want to experience the timeless delight of a freshly baked croissant. Finish them with a golden egg wash and a dusting of powdered sugar for an irresistible touch. With just a handful of pantry-friendly ingredients and a bit of patience, you’ll create a bakery-quality masterpiece that’s perfect for sharing—or savoring all to yourself. Bake these gluten-free croissants to enjoy the best of sweet and buttery goodness in every bite!
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Recipe Information
Ingredients
- 280 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 200 grams Unsalted butter (cold and cubed)
- 2 tablespoons Sugar
- 1 packet (7 grams) Dry yeast
- 120 milliliters Warm milk (gluten-free, such as almond or oat milk)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 150 grams Strawberry preserves
- 1 serving Egg wash (1 egg + 1 tablespoon water, whisked)
- 2 tablespoons Powdered sugar (optional for dusting)
Instructions
In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum, salt, and sugar.
In a small bowl, activate the dry yeast by mixing it with warm milk and letting it sit for 5-10 minutes until frothy.
Add the yeast mixture, egg, and vanilla extract to the dry ingredients and mix until a dough forms.
On a well-floured surface, roll out the dough into a rectangle roughly 25x15 cm (10x6 inches).
Place the cold, cubed butter evenly over two-thirds of the dough. Fold the unbuttered third over the buttered middle section, then fold the remaining third on top (like folding a letter).
Turn the dough 90 degrees, gently roll it out again, and repeat the folding process 3 more times to create flaky layers.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the chilled dough into a large rectangle (approximately 30x25 cm or 12x10 inches) and cut it into 8 evenly sized triangles.
Place a small spoonful of strawberry preserves at the wide end of each triangle. Roll the triangles from the wide end to the tip, forming a crescent shape.
Transfer the rolled croissants to the prepared baking sheet, leaving space between each one to allow for expansion.
Brush the croissants with the egg wash to give them a golden finish during baking.
Bake in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Let the croissants cool slightly before serving. Dust with powdered sugar if desired.
Enjoy your homemade gluten-free strawberry croissants warm or at room temperature!
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 135.0 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 316 mg | 24% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 558 mg | 12% | |
*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.
