Vegan Gluten Free Croissant
Indulge in the flaky, buttery perfection of homemade **Vegan Gluten-Free Croissants**, a plant-based and allergen-friendly twist on the classic French pastry. This recipe masterfully combines gluten-free flour, vegan butter, and a touch of almond milk to create layers of delicate, golden-brown goodness. With easy-to-follow steps for laminating dough and a hint of apple cider vinegar for added elasticity, these croissants achieve the perfect balance of crispness and tender, airy layers—all without compromising on dietary needs. Perfect for breakfast, brunch, or a special treat, these croissants are guaranteed to impress vegans, gluten-free eaters, and pastry lovers alike.
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Recipe Information
Ingredients
- 500 grams Gluten-free all-purpose flour
- 300 grams Vegan and gluten-free butter
- 250 ml Almond milk
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 8 grams Salt
- 1 teaspoon Xanthan gum
- 1 teaspoon Apple cider vinegar
- 50 grams Cornstarch for dusting
Instructions
In a small saucepan, warm the almond milk until lukewarm. Remove from heat and dissolve the sugar and yeast in the milk. Let it sit for 5 minutes until it becomes frothy.
In a large mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and salt.
Add the yeast mixture and apple cider vinegar to the dry ingredients and mix until a dough forms. Knead for about 5-7 minutes until smooth and elastic.
Form the dough into a ball, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Chill the vegan butter in the freezer for 15 minutes, then roll it between two sheets of parchment paper into a 20x20 cm square.
Once the dough has risen, roll it out on a lightly dusted surface with cornstarch into a 45x45 cm square.
Place the butter square in the middle of the dough and fold the corners over the butter to encase it completely.
Roll the dough into a rectangle about 20x60 cm. Fold the top third down and the bottom third up over the top, similar to folding a letter. Cover with plastic and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
After the final fold, roll the dough into a large rectangle about 25x70 cm. Cut the dough into triangles for croissants.
Starting from the base of each triangle, roll the dough towards the tip to form a crescent shape.
Preheat your oven to 200°C (390°F). Place the croissants on a baking sheet lined with parchment paper and allow them to rise for another 30 minutes.
Bake in the preheated oven for 15-20 minutes until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
4420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.0 g | 315% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 491.7 g | 179% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 55.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 368 mg | 8% | |
*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.
