Low Sodium Gluten Free Croissant
Indulge in the flaky, buttery goodness of these irresistible Low Sodium Gluten-Free Croissants, a healthier twist on the classic French pastry. Perfect for those with dietary restrictions, this recipe features gluten-free all-purpose flour, unsalted butter, and a touch of xanthan gum to deliver that signature light and airy texture without compromising flavor. The careful lamination process, with layers of rich butter folded into a delicate dough, ensures a beautifully crisp and golden finish. Ideal for breakfast, brunch, or an afternoon treat, these croissants pair wonderfully with your favorite jams or spreads. Whether you're navigating gluten sensitivity or simply seeking a lower sodium option, these croissants promise a decadent bite every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Gluten-free all-purpose flour
- 250 grams Unsalted butter (divided)
- 2 teaspoons Xanthan gum
- 50 grams Sugar
- 7 grams Instant yeast
- 250 ml Skim milk
- 1 teaspoon Apple cider vinegar
- 1 Egg (beaten, for egg wash)
Instructions
In a mixing bowl, combine the gluten-free flour, xanthan gum, and sugar. Whisk to blend the dry ingredients thoroughly.
Warm the skim milk slightly until it is lukewarm (about 35°C/95°F) and dissolve the yeast and apple cider vinegar in it. Let it sit for about 10 minutes until it becomes foamy.
Cut 50 grams of the unsalted butter into small cubes and add to the dry ingredients.
Pour in the milk and yeast mixture into the dry ingredients. Mix together using a stand mixer or a wooden spoon until a dough begins to form.
Lightly dust a clean surface with gluten-free flour and knead the dough for about 5 minutes until it is smooth and elastic.
Roll the dough into a rectangle measuring about 30x20cm. Wrap it in plastic wrap and chill in the refrigerator for 1 hour.
While the dough is chilling, prepare the butter slab by placing the remaining 200 grams of butter between two sheets of parchment paper. Flatten it into a rectangle measuring 20x10cm using a rolling pin.
Chill the butter slab in the refrigerator alongside the dough.
After 1 hour, remove the dough and butter slab from the fridge. Roll the dough out on a lightly floured surface to a size of 45x20cm.
Place the butter slab on one side of the dough. Fold the other half of the dough over the butter to encase it. Seal the edges by pressing gently with your fingers.
Roll out the dough again to a size of 60x20cm. Fold it into thirds, like folding a letter, to create a rectangle measuring 20x20cm.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes each time in between.
After the final roll and fold, let the dough chill for at least 1 hour or overnight for better results.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll the chilled dough into a large rectangle measuring 60x30cm. Cut the dough into 12 triangles for croissants.
Gently stretch each triangle and roll from the wide end towards the tip. Slightly curve the ends to form the croissant shape.
Place the croissants on the prepared baking sheet, ensuring they have ample space to expand.
Brush the tops of the croissants with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes until the croissants are puffed and golden brown.
Allow the croissants to cool slightly on a wire rack before serving. Enjoy your low sodium gluten-free croissants!
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 421.8 g | 153% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 64.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 466 mg | 36% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 637 mg | 14% | |
*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.
