Sugar-Free Gluten Free Croissant
Indulge in the delightful flakiness of these homemade Sugar-Free Gluten-Free Croissants, a perfect treat for those with dietary restrictions who refuse to compromise on flavor. Crafted with gluten-free all-purpose flour, psyllium husk powder for structure, and a butter-folding method for airy layers, these croissants are a testament to the magic of alternative baking. The dough is enriched with unsweetened almond milk and a touch of apple cider vinegar for a light yet robust texture, then carefully rolled and folded to achieve those signature golden, buttery layers. Whether you're hosting a brunch or enjoying a cozy morning at home, these croissants are a guilt-free way to savor bakery-style perfection without gluten or added sugars.
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Recipe Information
Ingredients
- 400 grams Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 200 grams Unsalted butter, chilled and cubed
- 150 milliliters Cold water
- 1 large Egg
- 120 milliliters Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, psyllium husk powder, baking powder, and salt. Mix well.
Add chilled and cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
In a separate small bowl, whisk together cold water, egg, unsweetened almond milk, and apple cider vinegar until well combined.
Slowly add the wet mixture to the dry ingredients and stir until a dough forms. If the dough is too dry, add a teaspoon of cold water at a time until the dough holds together.
Knead the dough in the bowl for about 2 minutes, then gather it into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest.
After chilling, roll out the dough on a lightly floured surface into a large rectangle, about 1/2-inch thick.
Fold the rectangle into thirds, like a letter, and then roll it out again to the original size. Repeat the folding and rolling process two more times to develop flaky layers.
After the final roll, wrap the dough again in plastic wrap and chill for another 30 minutes in the refrigerator.
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it out one last time into a rectangle about 1/4-inch thick.
Cut the dough into triangles and gently roll each triangle from the base to the tip to form a crescent shape.
Place the formed croissants on the prepared baking sheet, leaving space between each one.
Brush the croissants lightly with additional unsweetened almond milk.
Bake in the preheated oven for 18-20 minutes, or until golden brown and puffed.
Allow the croissants to cool on a wire rack before serving.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 364.4 g | 133% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 1.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 349 mg | 27% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 247 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.
