Gluten-Free Croissants (Print Version)
Create bakery-style French pastries at home with this laminated dough technique.
# 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
# Preparation Steps:
01 - Whisk together gluten-free flour, almond flour, sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - In a separate bowl, combine 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 firm up.
04 - Slice cold butter into thin slabs. Place between parchment paper sheets and pound or roll into an even 6 x 8-inch rectangle. Chill if butter becomes too soft.
05 - Roll chilled dough on a lightly floured surface into a 12 x 8-inch rectangle. Place butter layer over bottom two-thirds of dough, leaving a border. Fold top third down over butter, then fold bottom third up like a letter.
06 - Rotate dough 90 degrees, roll to 12 x 8-inch rectangle, and fold again. Repeat rolling and folding 2 more times, chilling for 20 minutes between each turn.
07 - After the final fold, wrap dough and refrigerate for 1 hour to relax gluten-free flour and ensure clean layers.
08 - Roll chilled dough into a 16 x 10-inch rectangle. Using a sharp knife or pizza cutter, cut into 8 triangles. Roll each triangle tightly from wide end to point, forming crescent shapes.
09 - Place croissants point-side down on parchment-lined baking tray. Cover loosely and let rise in a warm place for 1 to 1 1/2 hours until slightly puffy.
10 - Preheat oven to 400°F.
11 - Whisk egg and milk together until smooth. Brush croissants lightly with egg wash, avoiding excess that can inhibit rise.
12 - Bake for 20 to 22 minutes until deep golden brown and flaky. Cool slightly on the baking tray before serving.
# Expert Advice:
01 -
- The texture is shockingly close to traditional croissants, with distinct buttery layers that shatter when you bite into them
- You can finally enjoy French pastry breakfasts again without the stomach upset that usually follows
- The dough is forgiving compared to wheat-based versions, which means less pressure during the folding process
02 -
- If your butter starts breaking through the dough during rolling, stop immediately and chill everything for 15 minutes
- The dough will feel softer and more fragile than wheat dough, but that is completely normal for gluten-free pastry
- Do not skip the chilling steps, they are what create the distinct flaky layers we are after
03 -
- Weigh your ingredients if possible, as gluten-free flour can pack down differently depending on the brand
- Use a ruler or measure your dough rectangles, since even folding ensures even baking