Gluten-Free Vegan Croissants

Indulge in the delightfully flaky and buttery layers of these **Gluten-Free Vegan Croissants**, a modern twist on the classic French pastry that’s perfect for those with dietary restrictions. Made from scratch using **gluten-free all-purpose flour** and **cold vegan butter**, these croissants achieve a perfectly tender crumb while remaining completely dairy-free and egg-free. The recipe incorporates a clever folding and rolling technique to create the signature layered texture, while ingredients like **maple syrup** and **plant-based milk** add subtle sweetness and richness. Whether dusted with a light sprinkle of **gluten-free powdered sugar** or served plain alongside your favorite plant-based latte, these croissants are proof that luxurious pastries can be accessible to everyone. Perfect for weekend baking projects or impressing guests, these croissants are a delectable addition to any gluten-free vegan repertoire.

Nutriscore Rating: 43/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 2.5 cups Gluten-free all-purpose flour (with xanthan gum)
• 1 cup Vegan butter (cold and cut into small cubes)
• 0.75 cup Plant-based milk (unsweetened, e.g. almond or oat milk)
• 2 tablespoons Maple syrup
• 0.5 teaspoon Salt
• 1 teaspoon Baking powder
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Gluten-free powdered sugar (optional, for topping)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, salt, and baking powder. Mix well to evenly distribute the dry ingredients.

Step 2

Add the cold vegan butter cubes to the flour mixture. Using your fingers or a pastry cutter, gently rub or cut the butter into the flour until the mixture has a coarse, crumbly texture with small pea-sized pieces of butter still visible. Be careful not to overwork the dough to keep it flaky.

Step 3

In a separate bowl, whisk together the plant-based milk, maple syrup, and apple cider vinegar. Slowly pour the wet ingredients into the dry mixture, stirring gently until a rough dough forms. The dough should be slightly sticky but not overly wet.

Step 4

Transfer the dough onto a lightly floured surface. Use gluten-free all-purpose flour for dusting to prevent sticking. Gently knead the dough, just a couple of times, to bring it together into a smooth ball. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.

Step 5

Once the dough has chilled, place it on a lightly floured surface and roll it into a rectangle roughly 12 inches long and 6 inches wide. Fold the rectangle into thirds like a letter: fold the top third down and the bottom third up. Rotate the dough 90 degrees, roll it out again into a rectangle, and fold it into thirds again. Repeat this rolling and folding process three more times. This step helps create flaky layers.

Step 6

Wrap the folded dough in plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to overnight, to allow the butter to firm up and the layers to develop.

Step 7

After chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 8

Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out into a rectangle approximately 10 inches by 14 inches. Use a sharp knife or pizza cutter to divide the rectangle into triangles for croissants. To shape a croissant, start rolling from the wide end of the triangle toward the point, tucking the point underneath to secure it.

Step 9

Place shaped croissants on the prepared baking sheet, leaving space between them to allow for expansion. If desired, brush the croissants with a little extra plant-based milk for a golden finish.

Step 10

Bake in the preheated oven for 22-25 minutes, or until the croissants are golden brown and firm to the touch.

Step 11

Allow the croissants to cool slightly on a wire rack before serving. Dust with gluten-free powdered sugar if desired, and enjoy!

Nutrition Facts

Serving size	787.3 grams (787.3g)

Amount per serving	% Daily Value*
Calories	3029

Total Fat 190.90g	245%
Saturated Fat 67.90g	340%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 3283mg	143%
Total Carbohydrate 273.60g	99%
Dietary Fiber 8.20g	29%
Total Sugars 44.10g
Protein 16.40g	33%

Vitamin D 75IU	375%
Calcium 390mg	30%
Iron 4mg	24%
Potassium 254mg	5%

*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: 59.7%

Protein: 2.3%

Carbs: 38.0%