Heart-Healthy Gluten Free Croissant
Indulge guilt-free with our Heart-Healthy Gluten-Free Croissant recipe, designed to bring all the buttery, flaky magic of classic croissants while catering to your dietary needs. This recipe combines a gluten-free all-purpose flour blend, heart-friendly olive oil, and almond milk to create a lighter twist on the traditional pastry. The use of xanthan gum ensures a delightfully elastic dough, while a fold-and-chill technique guarantees those luscious, flaky layers you crave. Sweetened gently with honey and finished with an egg white glaze, these croissants are the perfect balance of indulgence and nutrition. Whether you're gluten-intolerant or simply looking for a lighter, heart-conscious option, these homemade croissants are sure to impress. Perfect for breakfast spreads, brunches, or a charming afternoon treat!
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Recipe Information
Ingredients
- 300 g Gluten-free all-purpose flour blend
- 220 g Unsalted butter
- 1 tsp Xanthan gum
- 1 tsp Salt
- 1 tsp Salt-free baking powder
- 200 ml Almond milk
- 50 ml Olive oil
- 2 tsp Active dry yeast
- 1 tbsp Honey
- 1 Egg white
Instructions
In a small saucepan, place 25g of unsalted butter and melt it gently over low heat. Remove from heat and allow it to cool slightly.
In a mixing bowl, combine almond milk, the melted butter, olive oil, and honey. Stir the mixture until well blended.
Sprinkle the yeast over the milk mixture and allow it to sit for about 5-10 minutes until foamy, indicating the yeast is active.
In a separate large bowl, mix together the gluten-free all-purpose flour blend, xanthan gum, salt-free baking powder, and salt.
Create a well in the center of the dry ingredients and pour in the yeast mixture.
Using a spoon or spatula, combine until no dry spots remain, ensuring a smooth dough forms.
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for about 1 hour. This helps strengthen the dough.
While the dough is cooling, prepare the butter block by placing the remaining 195g of unsalted butter between two sheets of parchment paper.
Using a rolling pin, flatten the butter into a rectangle about 1 cm thick. Place in the refrigerator to firm but not solidify.
Once the dough has rested, turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 1 cm thick.
Place the butter block in the center of the dough. Fold the dough edges over the butter, enveloping it completely.
Roll the dough to a thickness of about 1 cm. Fold the dough in thirds like a business letter.
Wrap the folded dough in plastic wrap and chill in the refrigerator for another 30 minutes.
Repeat the rolling and folding step two more times, chilling for 30 minutes between each fold. This process creates flaky layers.
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Roll out the dough to about 1/2 cm thick. Cut into triangles with a base of about 8 cm.
Starting at the base of each triangle, roll tightly towards the tip, forming a classic croissant shape.
Place the rolled croissants onto the prepared baking sheet. Allow them to proof at room temperature for about 45 minutes.
Lightly beat the egg white and brush over each croissant for a golden finish.
Bake in the preheated oven for 20 minutes or until golden brown and fully puffed.
Allow croissants to cool slightly on a wire rack before serving. Enjoy your heart-healthy, gluten-free indulgence!
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 31.8 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 337 mg | 7% | |
*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.
