High Protein Gluten Free Croissant
Indulge in a guilt-free pastry experience with our High Protein Gluten-Free Croissant recipe—perfect for satisfying your cravings while staying on track with your dietary goals. Made with a blend of gluten-free all-purpose flour, almond flour, and whey protein isolate, these croissants are packed with muscle-building protein and free from gluten, making them ideal for post-workout snacks or breakfast indulgence. The buttery, flaky layers are achieved using traditional folding techniques, just as with classic croissants, but with a healthier twist. With simple tips for kneading, laminating, and baking, this recipe is accessible for bakers of all levels. Serve these golden, puffed delights warm with a dollop of jam or enjoy them solo—they're versatile, nutritious, and oh-so-satisfying. Perfect for those seeking a gluten-free and high-protein alternative to classic French pastries!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 100 grams Almond flour
- 50 grams Whey protein isolate
- 1 teaspoon Xanthan gum
- 7 grams Instant yeast
- 25 grams Granulated sugar
- 1.5 teaspoon Salt
- 200 grams Unsalted butter (cold, cubed)
- 200 milliliters Milk
- 1 large Egg
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, whey protein isolate, and xanthan gum.
Add instant yeast, sugar, and salt to the dry mixture and stir well.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to integrate until the butter is in small, pea-sized pieces.
In a separate bowl, whisk together the milk and large egg. Gradually add this mixture to the flour and butter mixture, stirring until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead very gently until it comes together. Flatten it into a rough rectangle, cover with plastic wrap, and refrigerate for 1 hour.
After chilling, roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
Fold the dough into thirds, like a letter, and rotate it 90 degrees. Roll it out again and fold into thirds for a total of three times. This creates layers.
Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Take the dough out of the fridge and roll it into a long rectangle. Cut it into triangles of desired size.
Starting from the wide end, roll up each triangle tightly and place on the prepared baking tray, making sure the tip is tucked under the croissant.
In a small bowl, mix the egg yolk with water for the egg wash. Brush each croissant lightly with the egg wash.
Bake the croissants in the preheated oven for 18-20 minutes or until they are golden brown and cooked through.
Remove from oven and allow to cool on a wire rack before serving. Enjoy your high protein gluten-free croissants warm or at room temperature!
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.1 g | 299% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 41.4 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 791 mg | 61% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 799 mg | 17% | |
*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.
