Gluten Free Croissants
Indulge in buttery, flaky perfection with these Gluten-Free Croissants—crafted to deliver all the layers and luxury of traditional croissants, minus the gluten. This recipe combines a gluten-free all-purpose flour blend with a meticulous lamination process using cold, unsalted butter to create irresistibly airy pastries. Perfect for breakfast, brunch, or a decadent snack, these croissants boast golden, tender layers with a hint of sweetness. Whether enjoyed plain or paired with your favorite fillings, they promise bakery-quality results in the comfort of your kitchen. Ideal for those with dietary restrictions, this recipe proves that the gluten-free lifestyle doesn’t mean compromising on flavor or texture.
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour (with xanthan gum)
- 50 grams Unsalted butter (cold, for dough)
- 200 grams Unsalted butter (cold, for laminating)
- 240 milliliters Whole milk (warm)
- 30 grams Sugar
- 1 teaspoon Salt
- 2.5 teaspoons Active dry yeast
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 50 grams Cornstarch (for dusting)
Instructions
In a small bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the gluten-free all-purpose flour and salt. Cut in 50g of cold diced butter until the mixture resembles coarse crumbs.
Pour the yeast mixture into the flour mixture and stir until a sticky dough forms. Cover with plastic wrap and refrigerate for 1 hour.
Meanwhile, prepare the butter block for laminating. Place the 200g of butter between two sheets of parchment paper and roll it out into a 7x7-inch square. Chill until firm but pliable.
On a lightly dusted surface (using cornstarch), roll out the dough into a rectangle roughly 10x14 inches. Place the butter block in the center of the dough. Fold the dough over the butter like an envelope and seal the edges.
Roll out the dough into a long rectangle, about 8x20 inches. Fold the bottom third of the dough up, then fold the top third over it (like folding a letter). Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling, folding, and chilling process two more times to create flaky layers.
After the final fold, roll the dough out into a large rectangle roughly 10x20 inches. Using a sharp knife or pizza cutter, cut the dough into triangles (about 8 total).
Gently roll each triangle from the base to the tip to form a croissant shape, tucking the tip underneath to secure. Place the croissants on a parchment-lined baking sheet, leaving space between them.
Cover the croissants loosely and let them rise at room temperature for about 1 hour or until slightly puffy (gluten-free dough will not rise as much as traditional dough).
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the egg and water for the egg wash. Brush the croissants lightly with the egg wash.
Bake the croissants for 18-20 minutes or until golden brown and flaky. Allow them to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 45.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 428 mg | 33% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 759 mg | 16% | |
*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.
