Paleo Gluten Free Croissant
Indulge in buttery, flaky perfection with these Paleo Gluten Free Croissants, a healthier twist on the classic French pastry! Made with a blend of almond, tapioca, and coconut flours, these croissants stay true to the paleo diet while eliminating gluten and dairy. Layers of chilled coconut oil create the signature puff pastry effect, delivering a tender, golden crust that's irresistibly light. Sweetened naturally with honey and enhanced with a touch of apple cider vinegar, these croissants achieve a delicate balance of flavor while retaining their airy texture. Perfect for breakfast, brunch, or a sophisticated snack, this recipe offers a guilt-free way to enjoy a timeless treat. Serve them warm with your favorite paleo-friendly spread, or savor them as-is for a satisfying, wholesome indulgence.
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 0.5 cup Tapioca flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Chilled coconut oil (solid)
- 1 large Egg
- 2 tablespoons Honey
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Ice water
- 1 portion Egg wash (1 egg beaten with 1 tbsp water)
Instructions
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and salt.
Add the chilled coconut oil to the flour mixture. Use a pastry cutter or your hands to break the coconut oil into pea-sized pieces within the flour mixture.
In a separate bowl, whisk the egg, honey, and apple cider vinegar together. Stir this wet mixture into the flour mix until just combined.
Gradually add the ice water, one tablespoon at a time, mixing with your hands until the dough holds together but is not sticky.
Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once chilled, place the dough on a floured surface (using tapioca flour). Roll it out into a rectangle about 1/4 inch thick.
Fold the dough into thirds (like a letter), then roll it out again into a rectangle. Repeat this folding and rolling process two more times to create layers.
Roll the dough out to approximately 12x12 inches. Cut the dough into 8 triangles.
Gently roll each triangle from the wide end to the point to form a crescent shape and place on the prepared baking sheet.
Brush each croissant with the egg wash to give them a golden finish.
Bake in the preheated oven for 20-25 minutes, until they are golden brown and cooked through.
Allow to cool slightly before serving. Enjoy your Paleo Gluten Free Croissants warm or at room temperature.
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.8 g | 400% | |
| Saturated Fat | 165.8 g | 829% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 45.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 584 mg | 45% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 220 mg | 5% | |
*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.
