Gluten-Free Croissants (Printable View)
Buttery, flaky French pastries made entirely gluten-free for crisp layers and light texture.
# Ingredient List:
→ Dough
01 - 2 1/4 cups gluten-free all-purpose flour with xanthan gum
02 - 2 tablespoons sugar
03 - 1 teaspoon salt
04 - 1 packet instant dry yeast
05 - 3/4 cup warm milk, dairy or non-dairy
06 - 1 large egg, room temperature
07 - 3 tablespoons unsalted butter, softened
→ Butter Layer
08 - 1/2 cup cold unsalted butter
→ Egg Wash
09 - 1 egg yolk
10 - 1 tablespoon milk
# How to Make It:
01 - Combine gluten-free flour, sugar, salt, and instant yeast in a large bowl. Whisk warm milk and egg together, then add to dry ingredients. Mix until soft dough forms. Beat in softened butter until fully incorporated. Cover bowl and refrigerate for 1 hour.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into rectangle approximately 5 x 7 inches. Transfer to refrigerator until firm.
03 - Roll chilled dough on lightly floured surface into 10 x 14-inch rectangle. Place butter layer in center and fold dough over to completely encase butter. Roll out gently to 10 x 14-inch rectangle. Fold dough into thirds like a letter. Wrap and refrigerate for 30 minutes.
04 - Repeat rolling and folding process two more times for three total folds. Refrigerate for 30 minutes between each fold. After final fold, wrap dough and refrigerate for 30 minutes.
05 - Roll dough into 12 x 16-inch rectangle. Cut into 8 triangles. Starting from wide end, roll each triangle into croissant shape. Place shaped croissants on parchment-lined baking sheet, leaving space between each.
06 - Cover loosely with plastic wrap or clean towel. Let rise in warm place for approximately 2 hours until puffy and doubled in size.
07 - Preheat oven to 400°F. Whisk egg yolk and milk together for egg wash. Brush evenly over croissants. Bake for 18 to 20 minutes until deeply golden brown.
08 - Transfer croissants to wire rack and cool completely before serving.
# Expert Suggestions:
01 -
- You get that authentic French bakery experience without the gluten, proving that dietary restrictions never mean sacrificing joy
- The moment you pull these golden beauties from the oven and smell that buttery aroma, youll feel like youve accomplished something extraordinary
02 -
- If your butter starts melting into the dough during laminating, stop immediately and return it to the fridge for 15 minutes
- A warm room is your enemy during lamination, so work quickly and keep everything chilled as much as possible
03 -
- Use a ruler or measuring tape to ensure your dough rectangle is the correct size before folding
- Rotate your dough 90 degrees between each fold to help develop even layers