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