Gluten-Free Croissants (Print Version)
Buttery, flaky French-style pastries with classic golden layers and no gluten.
# What You'll Need:
→ Dough
01 - 2 1/2 cups gluten-free all-purpose flour with xanthan gum
02 - 1/4 cup almond flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp instant yeast
05 - 1 tsp salt
06 - 1/2 cup warm milk (dairy or almond)
07 - 1/2 cup warm water
08 - 1 large egg, room temperature
09 - 2 tbsp unsalted butter, softened
→ Butter Layer
10 - 10 tbsp cold unsalted butter
→ Egg Wash
11 - 1 large egg
12 - 1 tbsp milk
# Directions:
01 - In a large bowl, whisk together gluten-free flour, almond flour, sugar, yeast, and salt until thoroughly combined.
02 - In a separate bowl, combine warm milk, warm water, egg, and softened butter. Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
03 - Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 45 minutes to rest.
04 - Slice cold butter into thin slabs. Place between parchment paper and pound or roll into an even 6 x 8-inch rectangle. Chill if butter becomes too soft.
05 - Roll chilled dough on a lightly floured surface into a 12 x 8-inch rectangle. Place butter layer over bottom two-thirds of dough, leaving a border. Fold top third down over butter, then fold bottom third up like a letter.
06 - Rotate dough 90 degrees, roll to 12 x 8-inch rectangle, and fold again. Repeat rolling and folding 2 more times, chilling for 20 minutes between each turn.
07 - After the final fold, wrap dough and refrigerate for 1 hour to firm completely.
08 - Roll dough into a 16 x 10-inch rectangle. Cut into 8 triangles using a sharp knife or pizza cutter. Roll each triangle tightly from wide end to point.
09 - Place shaped croissants on parchment-lined baking tray, point side down. Cover and let rise in a warm place for 1 to 1 1/2 hours until slightly puffy.
10 - Preheat oven to 400°F. Whisk egg and milk for egg wash. Brush croissants lightly with the mixture.
11 - Bake for 20 to 22 minutes until deep golden brown. Cool slightly before serving.
# Expert Tips:
01 -
- These croissants shatter beautifully when you bite into them, revealing impossibly tender layers inside
- You get all the buttery French bakery experience without the glutenous aftermath
- The dough is surprisingly forgiving, unlike traditional croissant dough that can be temperamental
02 -
- If butter breaks through the dough while rolling, patch it with flour and keep going, it still bakes up beautifully
- Warm, humid proofing environments can make the dough sticky, dust with extra flour as needed
03 -
- Use a ruler during the rolling process to keep your rectangles even, which ensures consistent layering
- Brush off excess flour between folds to prevent dry spots in the final product