Gluten-Free Apricot Croissant

Indulge in the buttery, flaky goodness of these Gluten-Free Apricot Croissants—perfect for anyone craving a bakery-style treat without the gluten. This recipe showcases a tender, laminated dough made with gluten-free all-purpose flour and enriched with creamy unsalted butter, creating layers of light, golden perfection. Sweetened just right with a hint of sugar and filled with luscious apricot preserves, each croissant offers a delightful balance of tangy and sweet flavors. Featuring simple techniques like folding and chilling for that quintessential croissant texture, this recipe is a must-try for gluten-free home bakers. Serve these warm pastries at brunch, alongside coffee, or as an elegant snack to elevate any occasion!

Nutriscore Rating: 41/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 300 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 250 grams Unsalted butter, cold and cubed
• 50 grams Granulated sugar
• 2 teaspoons Instant yeast
• 120 milliliters Warm milk
• 1 large Egg
• 200 grams Apricot preserves
• 1 large Egg (for egg wash)
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In a small bowl, mix warm milk with granulated sugar and yeast. Let it sit for 5 minutes until frothy.

Step 2

In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.

Step 3

Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Step 4

Make a well in the center and pour in the milk mixture and the egg. Stir until just combined to form a dough.

Step 5

Turn the dough onto a floured surface and gently knead it a few times to bring it together. Shape into a rectangle, wrap in plastic, and refrigerate for at least 1 hour.

Step 6

After refrigeration, roll out the dough on a floured surface into a large rectangle about 1/4 inch thick. Fold the dough into thirds, like an envelope.

Step 7

Roll the dough out again, fold into thirds again, wrap in plastic, and refrigerate for another hour.

Step 8

Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

Step 9

Roll the chilled dough into a rectangle approximately 1/8 inch thick. Cut the dough into 8 even triangles.

Step 10

Add about 1 tablespoon of apricot preserves to the wide end of each triangle.

Step 11

Starting at the wide end, roll each triangle towards the point to form a croissant shape. Place the croissants on the prepared baking sheet, leaving space between them.

Step 12

In a small bowl, whisk together the egg and water for the egg wash. Brush each croissant with the egg wash.

Step 13

Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.

Step 14

Allow the croissants to cool slightly on a wire rack before serving. Enjoy!

Nutrition Facts

Serving size	1059.5 grams (1059.5g)

Amount per serving	% Daily Value*
Calories	3800

Total Fat 221.80g	284%
Saturated Fat 134.10g	671%
Polyunsaturated Fat 2.00g
Cholesterol 961mg	320%
Sodium 2689mg	117%
Total Carbohydrate 436.00g	159%
Dietary Fiber 10.90g	39%
Total Sugars 167.90g
Protein 29.10g	58%

Vitamin D 268IU	1339%
Calcium 295mg	23%
Iron 4mg	23%
Potassium 448mg	10%

*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.

Source of Calories

Fat: 51.8%

Protein: 3.0%

Carbs: 45.2%