Low Fat Gluten Free Croissant
Delight in the buttery layers of a classic croissant, now made accessible for those seeking a healthier alternative with this Low Fat Gluten Free Croissant recipe. Perfect for breakfast spreads or afternoon treats, these croissants boast all the flakiness and tenderness you'd expect without compromising on dietary needs. Crafted from gluten-free flour and xanthan gum, this recipe features a low-fat twist using skim milk and gluten-free margarine, ensuring a lighter, guilt-free bite. The yeast-proofing process and careful folding technique create a texturally rich dough, while honey adds a subtle natural sweetness. Simple yet indulgent, these croissants are baked to golden perfection and serve as a crowd-pleasing option for gluten-free and low-fat diets. Perfect for special breakfasts or brunch gatherings, this recipe beautifully balances flavor with mindful eating.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Skim milk
- 80 milliliters Water
- 1 large Egg white
- 2 tablespoons Honey
- 1 tablespoon Active dry yeast
- 100 grams Gluten-free margarine
- as needed Non-stick cooking spray
Instructions
1. In a small bowl, combine skim milk and water. Warm it to about 110°F (43°C) and then add the honey and active dry yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together gluten-free all-purpose flour, xanthan gum, baking powder, and salt.
3. Pour the yeast mixture into the flour mixture. Add the egg white and mix until a dough forms.
4. Lightly dust a clean surface with gluten-free flour. Knead the dough lightly for about 5 minutes. If it’s sticky, dust with a bit more flour.
5. Roll the dough into a rectangle roughly 15x10 inches. Wrap and place in the fridge to chill for about 30 minutes.
6. While the dough is chilling, place the gluten-free margarine between two sheets of plastic wrap and beat with a rolling pin into a rectangle of about 5x8 inches.
7. Remove the chilled dough from the fridge and unwrap. Place the margarine block in the center. Fold the sides over the margarine, covering it completely like an envelope.
8. Roll the dough again into a 15x10-inch rectangle gently. Fold into thirds, turn 90 degrees and roll out again. Repeat this process three more times, chilling the dough for 15 minutes between each fold.
9. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray.
10. Once the folding process is complete, roll the dough into a 12x12-inch square. Cut the square diagonally into 8 triangles.
11. Roll each triangle from the wide end to the tip to form croissant shapes and place them on the prepared baking sheet.
12. Brush the tops lightly with water to give a light glaze.
13. Bake in the preheated oven for 18-20 minutes until golden brown.
14. Let cool slightly before serving to enjoy the best texture.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 41.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 473 mg | 10% | |
*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.
