Gluten-Free Vegan Croissants
Indulge in the delicate, buttery flakiness of these Gluten-Free Vegan Croissants—an impressive treat that’s both plant-based and perfect for those avoiding gluten. Crafted with gluten-free flour and enriched with creamy vegan butter, these pastries boast beautifully layered dough created through a traditional rolling and folding method for ultimate texture. Maple syrup provides a subtle sweetness, while plant-based milk ensures velvety richness. These croissants rise to golden perfection in the oven, making them ideal for a cozy breakfast or special brunch spread. With no compromise on flavor or authenticity, they can be dusted with powdered sugar for an elegant finish. Perfect for dietary-sensitive food lovers, this recipe proves that you can enjoy classic bakery-style pastries at home with no gluten or animal products in sight!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 1 cup Vegan butter (cold and cut into small cubes)
- 0.75 cup Plant-based milk (unsweetened, e.g. almond or oat milk)
- 2 tablespoons Maple syrup
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Gluten-free powdered sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, salt, and baking powder. Mix well to evenly distribute the dry ingredients.
Add the cold vegan butter cubes to the flour mixture. Using your fingers or a pastry cutter, gently rub or cut the butter into the flour until the mixture has a coarse, crumbly texture with small pea-sized pieces of butter still visible. Be careful not to overwork the dough to keep it flaky.
In a separate bowl, whisk together the plant-based milk, maple syrup, and apple cider vinegar. Slowly pour the wet ingredients into the dry mixture, stirring gently until a rough dough forms. The dough should be slightly sticky but not overly wet.
Transfer the dough onto a lightly floured surface. Use gluten-free all-purpose flour for dusting to prevent sticking. Gently knead the dough, just a couple of times, to bring it together into a smooth ball. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
Once the dough has chilled, place it on a lightly floured surface and roll it into a rectangle roughly 12 inches long and 6 inches wide. Fold the rectangle into thirds like a letter: fold the top third down and the bottom third up. Rotate the dough 90 degrees, roll it out again into a rectangle, and fold it into thirds again. Repeat this rolling and folding process three more times. This step helps create flaky layers.
Wrap the folded dough in plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to overnight, to allow the butter to firm up and the layers to develop.
After chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out into a rectangle approximately 10 inches by 14 inches. Use a sharp knife or pizza cutter to divide the rectangle into triangles for croissants. To shape a croissant, start rolling from the wide end of the triangle toward the point, tucking the point underneath to secure it.
Place shaped croissants on the prepared baking sheet, leaving space between them to allow for expansion. If desired, brush the croissants with a little extra plant-based milk for a golden finish.
Bake in the preheated oven for 22-25 minutes, or until the croissants are golden brown and firm to the touch.
Allow the croissants to cool slightly on a wire rack before serving. Dust with gluten-free powdered sugar if desired, and enjoy!
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 44.1 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 390 mg | 30% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 254 mg | 5% | |
*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.
