Gluten Free Croissants

Indulge in buttery, flaky perfection with these Gluten-Free Croissants—crafted to deliver all the layers and luxury of traditional croissants, minus the gluten. This recipe combines a gluten-free all-purpose flour blend with a meticulous lamination process using cold, unsalted butter to create irresistibly airy pastries. Perfect for breakfast, brunch, or a decadent snack, these croissants boast golden, tender layers with a hint of sweetness. Whether enjoyed plain or paired with your favorite fillings, they promise bakery-quality results in the comfort of your kitchen. Ideal for those with dietary restrictions, this recipe proves that the gluten-free lifestyle doesn’t mean compromising on flavor or texture.

Nutriscore Rating: 47/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 8

Ingredients

• 350 grams Gluten-free all-purpose flour (with xanthan gum)
• 50 grams Unsalted butter (cold, for dough)
• 200 grams Unsalted butter (cold, for laminating)
• 240 milliliters Whole milk (warm)
• 30 grams Sugar
• 1 teaspoon Salt
• 2.5 teaspoons Active dry yeast
• 1 large Egg (for egg wash)
• 1 tablespoon Water (for egg wash)
• 50 grams Cornstarch (for dusting)

Directions

Step 1

In a small bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour and salt. Cut in 50g of cold diced butter until the mixture resembles coarse crumbs.

Step 3

Pour the yeast mixture into the flour mixture and stir until a sticky dough forms. Cover with plastic wrap and refrigerate for 1 hour.

Step 4

Meanwhile, prepare the butter block for laminating. Place the 200g of butter between two sheets of parchment paper and roll it out into a 7x7-inch square. Chill until firm but pliable.

Step 5

On a lightly dusted surface (using cornstarch), roll out the dough into a rectangle roughly 10x14 inches. Place the butter block in the center of the dough. Fold the dough over the butter like an envelope and seal the edges.

Step 6

Roll out the dough into a long rectangle, about 8x20 inches. Fold the bottom third of the dough up, then fold the top third over it (like folding a letter). Wrap in plastic wrap and refrigerate for 30 minutes.

Step 7

Repeat the rolling, folding, and chilling process two more times to create flaky layers.

Step 8

After the final fold, roll the dough out into a large rectangle roughly 10x20 inches. Using a sharp knife or pizza cutter, cut the dough into triangles (about 8 total).

Step 9

Gently roll each triangle from the base to the tip to form a croissant shape, tucking the tip underneath to secure. Place the croissants on a parchment-lined baking sheet, leaving space between them.

Step 10

Cover the croissants loosely and let them rise at room temperature for about 1 hour or until slightly puffy (gluten-free dough will not rise as much as traditional dough).

Step 11

Preheat your oven to 400°F (200°C).

Step 12

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

Step 13

Bake the croissants for 18-20 minutes or until golden brown and flaky. Allow them to cool slightly before serving. Enjoy!

Nutrition Facts

Serving size	1006.4 grams (1006.4g)

Amount per serving	% Daily Value*
Calories	3635

Total Fat 219.50g	281%
Saturated Fat 135.50g	678%
Polyunsaturated Fat 0.00g
Cholesterol 751mg	250%
Sodium 2566mg	112%
Total Carbohydrate 348.10g	127%
Dietary Fiber 10.30g	37%
Total Sugars 45.80g
Protein 37.10g	74%

Vitamin D 319IU	1594%
Calcium 428mg	33%
Iron 6mg	32%
Potassium 759mg	16%

*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: 56.2%

Protein: 4.2%

Carbs: 39.6%