Gluten Free Croissant

Indulge in the buttery, flaky perfection of Gluten-Free Croissants—an artisanal delight crafted to satisfy pastry lovers with dietary restrictions. This recipe combines a meticulously balanced gluten-free flour blend, psyllium husk powder for structure, and layers of rich, unsalted butter to create the iconic crisp and airy texture of traditional croissants. With step-by-step guidance on laminating the dough and proofing to achieve a bakery-worthy rise, these croissants are a labor of love well worth the effort. Perfect for breakfast, brunch, or an indulgent snack, they’re golden, tender, and irresistibly gluten-free.

Nutriscore Rating: 46/100

Prep Time:360 mins

Cook Time:20 mins

Total Time:380 mins

Servings: 12

Ingredients

• 400 grams Gluten-free flour blend
• 10 grams Psyllium husk powder
• 10 grams Salt
• 7 grams Instant yeast
• 40 grams Granulated sugar
• 250 milliliters Whole milk
• 30 grams Unsalted butter (for dough)
• 250 grams Unsalted butter (for butter layer)
• 1 unit Egg
• 15 milliliters Water

Directions

Step 1

In a mixing bowl, combine the gluten-free flour blend, psyllium husk powder, salt, instant yeast, and granulated sugar. Mix well.

Step 2

Warm the milk slightly until it is lukewarm, then add it to the dry ingredients along with 30g of melted unsalted butter. Stir until a dough forms.

Step 3

Knead the dough for about 5 minutes by hand or with a stand mixer using a dough hook until smooth and elastic. Cover the dough with plastic wrap and let it rest for 1 hour at room temperature.

Step 4

While the dough is resting, prepare the butter layer. Place the 250g of butter between two sheets of parchment paper and roll it out into a rectangular shape about 1 cm thick.

Step 5

Once the dough has rested, roll it out on a lightly floured surface into a rectangle double the size of the butter layer.

Step 6

Place the butter layer in the center of the rolled dough. Fold the top and bottom edges of the dough over the butter, sealing it inside like an envelope.

Step 7

Roll the dough out again into a long rectangle. Perform a 'book fold' by folding each end towards the center and then folding in half again. Cover and refrigerate for 1 hour.

Step 8

Repeat the rolling and folding process two more times, refrigerating for 1 hour in between each fold.

Step 9

After the final fold, roll the dough out to a thickness of about 1/2 cm. Cut the dough into long triangles for croissants.

Step 10

Gently roll each triangle from the wide end to the tip to form the croissant shape and place them on a baking sheet lined with parchment paper.

Step 11

Cover the croissants loosely with plastic wrap and let them proof for 1.5 to 2 hours, until puffed and jiggly.

Step 12

Preheat your oven to 200°C (392°F). Beat the egg with 15 ml of water to make an egg wash and gently brush it over the croissants.

Step 13

Bake the croissants for 15-20 minutes, until they are golden brown and flaky.

Step 14

Let the croissants cool slightly before serving.

Nutrition Facts

Serving size	1070 grams (1070.0g)

Amount per serving	% Daily Value*
Calories	3929

Total Fat 248.70g	319%
Saturated Fat 151.60g	758%
Polyunsaturated Fat 2.00g
Cholesterol 837mg	279%
Sodium 4195mg	182%
Total Carbohydrate 368.60g	134%
Dietary Fiber 22.00g	79%
Total Sugars 54.70g
Protein 43.70g	87%

Vitamin D 303IU	1514%
Calcium 464mg	36%
Iron 8mg	45%
Potassium 1076mg	23%

*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: 57.6%

Protein: 4.5%

Carbs: 37.9%