Gluten-Free Croissants (Printable)
Light, buttery pastries with delicate layers and golden finish
# What You Need:
→ Dough
01 - 2 1/4 cups gluten-free all-purpose flour with xanthan gum (285 g)
02 - 2 tbsp sugar (20 g)
03 - 1 tsp salt (5 g)
04 - 1 packet instant dry yeast (7 g)
05 - 3/4 cup warm milk (180 ml), dairy or non-dairy
06 - 1 large egg, room temperature
07 - 3 tbsp unsalted butter, softened (40 g)
→ Butter Layer
08 - 1/2 cup cold unsalted butter (115 g)
→ Egg Wash
09 - 1 egg yolk
10 - 1 tbsp milk (15 ml)
# Directions:
01 - Combine gluten-free flour, sugar, salt, and instant yeast in a large mixing bowl. Whisk warm milk and egg together, then pour into dry ingredients. Mix until soft dough forms, then beat in softened butter until fully incorporated. Cover bowl and refrigerate for 1 hour.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into a rectangle approximately 5 x 7 inches (13 x 18 cm). Transfer to refrigerator until firm.
03 - Roll chilled dough on lightly floured surface into 10 x 14-inch rectangle. Place butter layer in center and fold dough over to encase completely. Roll gently back to 10 x 14 inches, then fold into thirds like a letter. Wrap and chill for 30 minutes.
04 - Repeat rolling and folding process two more times for a total of three folds, chilling 30 minutes between each fold. This creates the flaky layers essential for proper croissants.
05 - Roll dough into 12 x 16-inch rectangle. Cut into 8 equal triangles. Starting from wide end, roll each triangle into croissant shape. Place shaped croissants on parchment-lined baking sheet, leaving space for expansion.
06 - Cover loosely and let rise in warm place for approximately 2 hours until puffy and doubled in size. Preheat oven to 400°F. Whisk egg yolk with milk for glaze and brush over risen croissants. Bake for 18-20 minutes until deep golden brown.
07 - Transfer croissants to wire rack and cool completely before serving to preserve internal texture.
# Expert Tips:
01 -
- You get that authentic French bakery experience without the gluten fallout
- The process becomes a meditative weekend ritual that fills your kitchen with joy
02 -
- Gluten-free dough warms faster than wheat dough, so work quickly and chill when it becomes sticky
- Under-proofed croissants will be dense, over-proofed ones lose their shape in the oven
03 -
- Use a ruler for your rectangle measurements until you develop an eye for size
- Rotate dough 90 degrees between each fold to ensure even layer development