Gluten Free Croissant
Experience the joy of flaky, buttery layers without compromising your dietary needs with these irresistible Gluten-Free Croissants. Crafted from a delicate blend of gluten-free flour and psyllium husk powder, this recipe replicates the classic croissant texture while remaining completely gluten-free. Master the art of laminated dough as you encase a rich butter layer and perform meticulous folds to achieve the signature airy flakiness. Perfectly golden and delightfully crisp on the outside, each batch yields 12 croissants that are as visually stunning as they are delicious. Whether for breakfast, brunch, or a special occasion, these gluten-free pastries guarantee a luxurious treat for all to enjoy.
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Recipe Information
Ingredients
- 400 grams Gluten-free flour blend
- 10 grams Psyllium husk powder
- 10 grams Salt
- 7 grams Instant yeast
- 40 grams Granulated sugar
- 250 milliliters Whole milk
- 30 grams Unsalted butter (for dough)
- 250 grams Unsalted butter (for butter layer)
- 1 unit Egg
- 15 milliliters Water
Instructions
In a mixing bowl, combine the gluten-free flour blend, psyllium husk powder, salt, instant yeast, and granulated sugar. Mix well.
Warm the milk slightly until it is lukewarm, then add it to the dry ingredients along with 30g of melted unsalted butter. Stir until a dough forms.
Knead the dough for about 5 minutes by hand or with a stand mixer using a dough hook until smooth and elastic. Cover the dough with plastic wrap and let it rest for 1 hour at room temperature.
While the dough is resting, prepare the butter layer. Place the 250g of butter between two sheets of parchment paper and roll it out into a rectangular shape about 1 cm thick.
Once the dough has rested, roll it out on a lightly floured surface into a rectangle double the size of the butter layer.
Place the butter layer in the center of the rolled dough. Fold the top and bottom edges of the dough over the butter, sealing it inside like an envelope.
Roll the dough out again into a long rectangle. Perform a 'book fold' by folding each end towards the center and then folding in half again. Cover and refrigerate for 1 hour.
Repeat the rolling and folding process two more times, refrigerating for 1 hour in between each fold.
After the final fold, roll the dough out to a thickness of about 1/2 cm. Cut the dough into long triangles for croissants.
Gently roll each triangle from the wide end to the tip to form the croissant shape and place them on a baking sheet lined with parchment paper.
Cover the croissants loosely with plastic wrap and let them proof for 1.5 to 2 hours, until puffed and jiggly.
Preheat your oven to 200°C (392°F). Beat the egg with 15 ml of water to make an egg wash and gently brush it over the croissants.
Bake the croissants for 15-20 minutes, until they are golden brown and flaky.
Let the croissants cool slightly before serving.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 368.6 g | 134% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 54.7 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 464 mg | 36% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1076 mg | 23% | |
*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.
