Gluten-Free Croissants (Print Version)
Master flaky, buttery layers with these authentic French pastries made entirely gluten-free.
# What You Need:
→ Dough
01 - 2 1/2 cups gluten-free all-purpose flour with xanthan gum
02 - 1/4 cup almond flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp instant yeast
05 - 1 tsp salt
06 - 1/2 cup warm milk (dairy or almond)
07 - 1/2 cup warm water
08 - 1 large egg, room temperature
09 - 2 tbsp unsalted butter, softened
→ Butter Layer
10 - 10 tbsp cold unsalted butter
→ Egg Wash
11 - 1 large egg
12 - 1 tbsp milk
# Directions:
01 - Whisk together gluten-free flour, almond flour, sugar, yeast, and salt in a large mixing bowl until thoroughly combined.
02 - In a separate bowl, blend warm milk, warm water, egg, and softened butter. Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
03 - Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 45 minutes to allow the gluten-free structure to set.
04 - Slice cold butter into thin slabs. Place between parchment paper sheets and pound or roll into an even 6 x 8-inch rectangle. Return to refrigerator if too soft.
05 - Roll chilled dough on a lightly floured surface into a 12 x 8-inch rectangle. Position butter layer over bottom two-thirds of dough, leaving a border. Fold top third down over butter, then fold bottom third up (letter fold).
06 - Rotate dough 90 degrees. Roll to 12 x 8-inch rectangle and repeat letter fold. Perform rolling and folding process two additional times, chilling for 20 minutes between each turn to maintain proper temperature.
07 - Wrap dough and refrigerate for 1 hour after completing the final fold to relax the dough before shaping.
08 - Roll dough into a 16 x 10-inch rectangle. Cut into 8 equal triangles using a sharp knife or pizza cutter. Starting from the wide end, roll each triangle tightly to form traditional crescent shape. Place point-side down on parchment-lined baking sheet.
09 - Cover loosely and let rise in a warm, draft-free area for 1 to 1 1/2 hours until slightly puffy and increased in volume.
10 - Preheat oven to 400°F. Whisk egg and milk for egg wash. Brush croissants lightly and evenly with the mixture.
11 - Bake for 20 to 22 minutes until deep golden brown and flaky. Allow to cool slightly on the baking sheet before serving.
# Insider Tips:
01 -
- That first crackle when you bite into the shell, revealing impossibly tender layers inside
- The way they transform any ordinary morning into something that feels like a Parisian café
- Finally having a worthy croissant in your gluten-free life, no compromise required
02 -
- If the butter starts melting through the dough at any point, stop and refrigerate immediately. There is no coming back from butter that has escaped its layers.
- The dough will feel fragile and possibly tear during rolling. Gently patch any tears with a dab of the dough from the edges and keep going.
- Temperature control is everything. Work quickly, and keep returning the dough to the fridge if your kitchen runs warm.
03 -
- Weigh your ingredients if possible. Gluten-free baking is less forgiving than traditional baking, and precision matters.
- Do not skip the xanthan gum if your flour blend does not include it. Without it, the layers will collapse during baking.