Gluten-Free Croissants (Print View)
Light, buttery, flaky French pastries made entirely gluten-free with classic lamination techniques.
# What You'll Need:
→ 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
# Method:
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 a rectangle approximately 5 x 7 inches. Chill in 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 encase completely. Roll out gently to 10 x 14-inch rectangle, then fold into thirds like a letter. Wrap and chill for 30 minutes. Repeat rolling, folding, and chilling process two more times for total of 3 folds.
04 - Roll dough into 12 x 16-inch rectangle. Cut into 8 triangles. Starting at wide end, roll each triangle into croissant shape. Place on parchment-lined baking sheet.
05 - Cover croissants loosely and let rise in warm place for about 2 hours until puffy. Preheat oven to 400°F. Mix egg yolk and milk for glaze and brush over croissants. Bake for 18-20 minutes until golden brown.
06 - Transfer croissants to cooling rack and let cool completely before serving.
# Insider Tips:
01 -
- These deliver that coveted shatteringly crisp exterior without any gumminess inside
- The recipe works with whatever GF flour blend you already have in your pantry
02 -
- Resist the urge to add more flour when rolling because the dough needs to remain soft to develop those signature flaky layers
- If butter starts melting through the dough or oozing out, stop immediately and chill for 15 minutes
03 -
- Weigh your flour instead of using cup measurements for the most consistent results
- Use a ruler or straight edge when cutting triangles to ensure even sizing