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Imagine biting into a warm, buttery croissant that’s so light and flaky, it practically melts in your mouth. Now, imagine that same croissant is entirely gluten-free. Yes, you read that right! These Flaky Gluten-Free Croissants are a game-changer for anyone who thought they had to give up this classic pastry due to dietary restrictions. With a perfect balance of crisp layers and soft, airy interiors, these croissants are sure to impress even the most discerning palates.
I remember the first time I tried to make gluten-free croissants. It was a disaster. The dough was crumbly, the layers didn’t form, and the result was more like a dense biscuit than a flaky croissant. But I was determined. After countless trials and errors, I finally cracked the code. The secret? A perfect blend of gluten-free pastry flour and a meticulous layering technique. Now, I’m thrilled to share this recipe with you, so you too can enjoy the magic of Flaky Gluten-Free Croissants at home.
Get ready to roll up your sleeves and dive into the art of making these delightful pastries. Trust me, the effort is worth every bite!
What to Expect
- Time: Approximately 6 hours (including chilling time)
- Difficulty: Intermediate
Before You Begin
Before you start, make sure all your ingredients are measured and ready to go. Chill your butter and ensure your milk is at room temperature. Having everything prepared will make the process smoother and more enjoyable.
Ingredients You’ll Need
| For the dough | |
|---|---|
| 2 ¼ cups (315 g) gluten free pastry flour | (See Recipe Notes) |
| 2 teaspoons (6 g) instant yeast | |
| 2 tablespoons (24 g) granulated sugar | |
| 1 teaspoon (6 g) kosher salt | |
| 3 tablespoons (42 g) unsalted butter, melted and cooled | |
| ¾ cup (6 fluid ounces) whole milk, at room temperature | |
| For the butter packet | |
| 16 tablespoons (224 g) unsalted butter, chilled | |
| ¼ cup (36 g) gluten free pastry flour | (See Recipe Notes) |
| Egg wash, (1 egg + 1 tablespoon water, beaten well), for brushing |
Step-by-Step Guide
- Make the dough: In a large bowl, place the flour, yeast, and sugar, and whisk to combine well. Add the salt, and whisk again to combine. Create a well in the center of the dry ingredients, add the butter and milk, and mix until the dough comes together. Add more flour by the half-teaspoonful if necessary to bring the dough together. Turn out the dough onto a lightly floured surface, sprinkle the top very lightly with more flour, and roll into a 9-inch round. Wrap tightly in plastic wrap and place in the refrigerator to chill while you prepare the butter packet.
- Prepare the butter packet: Sprinkle a piece of unbleached parchment paper with 1/8 cup (2 tablespoons) of the flour, and place all 16 tablespoons (preferably in 2 whole sticks) of butter on top and press together. Sprinkle with the remaining 2 tablespoons of flour, and cover with another piece of unbleached parchment paper. Pound the butter with a rolling pin until it flattens and melds together. Uncover and fold the flattened butter in half, cover again with the parchment and pound again until you have a 5-inch square butter packet. Cover the butter packet completely with parchment, and place in the refrigerator to chill for 5 minutes or until firm.
- Wrap the dough around the butter packet: Remove the 9-inch round dough from the refrigerator, unwrap it, and place it on a lightly floured surface. Place the chilled butter packet directly in the center of the dough and score the sides of the dough lightly to represent the exact size of the butter. Remove the butter and set it aside. Using a rolling pin and sprinkling the dough lightly with flour as necessary to prevent it from sticking, begin at the site of each of the four scorings and roll the edges of the dough away from the center to create 4 flaps, leaving the center of the dough intact. Return the butter packet to the intact center of the dough, and wrap the flaps of the dough around the butter packet like you would a present.
- Roll out the dough with the butter and complete the first “turn”: Sprinkle the dough-and-butter-packet lightly with more flour, and roll out into a 1/2-inch thick rectangle. Fold the rectangle over on itself in thirds, as you would a business letter. Sprinkle the dough again lightly with flour. With the length of the 3-layer rectangle of dough running parallel to your body, roll the dough away from you into a rectangle that is again about 1/2-inch thick. Turn the left and right sides of the 1/2-inch thick rectangle over on themselves again, as you would a business letter. You have just completed the first “turn.” Wrap the folded dough tightly in plastic wrap and place in the refrigerator to chill for at least 4 hours or up to overnight.
- Complete the remaining 4 to 5 “turns”: Once the dough has finished chilling after its first turn, repeat the process of rolling the 3-layer dough out into a 1/2-inch thick rectangle, then refolding the dough like a business letter, at least 4 more times, (for good measure, 5 more times). After each turn, keep track by pressing a notch in the dough with one knuckle to represent the number turn you’re on (e.g., after 4 turns, make 4 notches). Be sure to wrap and chill the 3-layer rectangle of dough in the refrigerator for at least 30 minutes (or the freezer for 10 minutes) in between turns. If you let the dough chill for too long, it may become difficult to roll out smoothly. Just let it sit at room temperature for a few minutes before rolling it back out.
- Shape the croissants: Line rimmed baking sheets with unbleached parchment paper and set them aside. Roll out the prepared 3-layer croissant dough into a 1/4-inch thick rectangle. Using a pastry wheel or pizza wheel (or very sharp knife—well-defined edges are essential here), square the edges, then cut out as many 4-inch x 6-inch rectangles as you can. Slice each rectangle diagonally into two triangles and separate the shapes from one another. Sprinkling lightly with flour as necessary to prevent sticking, roll each triangle out to elongate it to about 8-inches from base to tip. Slice a notch into the base of each triangle about 1/2-inch deep, and roll each triangle into a coil from base to tip, turning the edges slightly away from each other as you roll. Place on the prepared baking sheets, seam side down, about 2-inches apart from one another.
- Proof the croissants: Cover lightly with oiled plastic wrap and place in a warm, draft-free location until nearly doubled in size. You will see the individual layers in each fold begin to separate slightly from one another once the croissants are fully proofed. Uncover the baking sheets and brush the tops and sides of the croissants with the egg wash. To avoid gluing the coiled layers of each croissant together, brush with the egg wash by beginning in the center of each pastry and brushing out to the sides in one motion on each side, with the “grain” of each coil, not against.
- Chill the proofed croissants: Place the shaped and proofed croissants in the refrigerator to chill for at least 10 minutes or until mostly firm.
- Bake: While the shaped croissants are chilling, preheat your oven to 400°F. Place the chilled and proofed croissants in the center of the preheated oven, one baking sheet at a time, and bake for about 20 minutes, or until deep golden brown all over and firm to the touch. Allow to cool briefly before serving.
Pointers for Perfection & How to Store
To ensure your Flaky Gluten-Free Croissants turn out perfectly every time, make sure your butter is cold but not too hard. This will help create those beautiful, distinct layers. Also, be patient with the chilling process—it’s crucial for achieving the right texture.
Store your croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. Reheat in a preheated oven at 350°F for about 5-10 minutes to restore their crispiness.
If you’re looking for more gluten-free baking inspiration, check out this Gluten Free Cruffins Recipe.
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Flaky Gluten-Free Croissants
- Total Time: 4 hours 30 minutes
- Yield: 8 croissants 1x
- Diet: Gluten Free
Description
These Flaky Gluten-Free Croissants are the holy grail of gluten-free baking. Golden, buttery, and incredibly crisp on the outside with soft, honeycomb layers on the inside, they rival any traditional French bakery treat. While they require patience and technique to laminate the dough, the result is a stunning, authentic croissant that no one will believe is gluten-free.
Ingredients
— The Dough —
3 cups (approx. 400g) high-quality gluten-free bread flour blend (must contain xanthan gum)
¼ cup granulated sugar
1 tablespoon instant yeast
1 teaspoon salt
¾ cup warm milk (110°F)
1 large egg, room temperature
2 tablespoons unsalted butter, softened
— The Butter Block (For Lamination) —
1 cup (2 sticks / 225g) high-fat unsalted butter, cold
— Egg Wash —
1 egg beaten with 1 tablespoon milk
Instructions
1. Make the Dough: In the bowl of a stand mixer, combine the gluten-free flour, sugar, yeast, and salt. Add the warm milk, egg, and softened butter. Mix on medium speed for 4–5 minutes until the dough is smooth and slightly sticky.
2. First Chill: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Chilled dough is easier to handle.
3. Prepare Butter Block: While the dough chills, place the cold sticks of butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 6×6 inch square slab. It should be pliable but still cold. Refrigerate for 15 minutes if it gets too soft.
4. Lock-In: Roll out the chilled dough on a lightly floured surface into a 10×10 inch square. Place the butter slab in the center turned 45 degrees (like a diamond). Fold the corners of the dough over the butter to encase it completely like an envelope. Pinch seams to seal.
5. Lamination (The Folds): Roll the dough out into a long rectangle (approx 8×16 inches). Fold the top third down and the bottom third up (like a letter). This is Turn #1. Rotate the dough 90 degrees. Roll out and fold again (Turn #2).
6. Chill: Wrap the dough and refrigerate for 30 minutes to keep the butter from melting.
7. Final Fold: Remove dough, roll out, and perform one final letter fold (Turn #3). Wrap and chill for another 30 minutes.
8. Shape: Roll the dough out into a long rectangle about ¼ inch thick. Cut into long, skinny triangles (base should be 4 inches wide). Cut a small slit in the base of each triangle, then gently roll them up from the base to the tip.
9. Proof: Place shaped croissants on a parchment-lined baking sheet. Cover loosely and let rise in a warm (but not hot!) draft-free spot for 60–90 minutes. They should look puffy and jiggly.
10. Bake: Preheat oven to 400°F (200°C). Brush the croissants gently with egg wash. Bake for 10 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake for another 12–15 minutes until deep golden brown.
11. Cool: Let them cool completely on a wire rack before serving to allow the interior layers to set.
Notes
Flour Choice: This recipe relies heavily on the flour blend. A blend with wheat starch (codex wheat starch, safe for celiacs but not wheat allergy) or a high-protein GF bread flour (like Caputo Fioreglut) works best for elasticity.
Temperature is Key: If the butter melts into the dough during rolling, you will get brioche instead of layers. If the dough feels warm, put it back in the fridge immediately.
Don’t Rush Proofing: Gluten-free dough needs time to expand. If you bake them under-proofed, the butter will leak out.
Freezing: You can freeze the shaped, unbaked croissants. Thaw in the fridge overnight and proof at room temperature before baking.
- Prep Time: 60
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 310
- Sugar: 8
- Sodium: 290
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use a different type of flour?
- While this recipe is specifically designed for gluten-free pastry flour, you can experiment with other gluten-free flour blends. However, the texture and taste may vary.
- Why is my dough not rising?
- Make sure your yeast is fresh and your milk is at room temperature. Also, ensure that your dough is in a warm, draft-free location during the proofing process.
Can I make these croissants ahead of time?
Yes! You can prepare the dough and complete the turns, then freeze the dough before shaping. When ready to bake, thaw the dough in the refrigerator overnight, shape, proof, and bake as directed.
Dig In & Enjoy!
There you have it—your guide to making the most delicious Flaky Gluten-Free Croissants. Whether you’re treating yourself to a leisurely breakfast or impressing guests at a brunch, these croissants are sure to be a hit. Enjoy the process, savor the aroma of baking butter and dough, and most importantly, relish every flaky, buttery bite.
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