Gluten-Free Croissants Recipe

Ingredients

For the Gluten-Free Dough

• 400 g certified gluten-free all-purpose flour blend
• 50 g tapioca starch
• 40 g granulated sugar
• 8 g xanthan gum, if the flour blend does not already contain it
• 8 g instant yeast
• 8 g salt
• 250 ml warm milk
• 2 large eggs
• 30 g unsalted butter, softened
• 1 teaspoon vanilla extract, optional

For the Butter Layer

• 200 g unsalted butter
• 1 tablespoon gluten-free flour blend

For the Egg Wash

• 1 large egg
• 1 tablespoon milk

Instructions

1. Make the Dough

1. Add the gluten-free flour blend, tapioca starch, sugar, xanthan gum if required, yeast, and salt to a large mixing bowl. Whisk until evenly combined.
2. Add the warm milk, eggs, softened butter, and vanilla extract if using. Mix with a sturdy spoon or dough hook until a soft, cohesive dough forms.
3. Cover the bowl and refrigerate for at least 1 hour.

2. Prepare the Butter

1. Place the cold butter between two sheets of parchment paper.
2. Gently pound and roll it into a rectangle approximately 18 × 20 cm. The butter should remain cold while becoming flexible enough to roll without cracking.
3. If it becomes too soft, refrigerate it briefly.

3. Roll and Enclose

1. Place the chilled dough between parchment sheets and roll it into a rectangle approximately 20 × 40 cm.
2. Remove the upper sheet and place the butter rectangle in the center.
3. Fold one side of the dough over the butter, followed by the other side. Gently seal the edges so the butter is completely enclosed.

4. First Fold

1. Roll the dough gently into a long rectangle.
2. Fold it into thirds, as though folding a letter.
3. Wrap the dough and refrigerate for 30–40 minutes.

5. Second Fold

1. Remove the chilled dough and position it for rolling.
2. Roll it gently into another long rectangle and fold it into thirds again.
3. Wrap and refrigerate for another 30–40 minutes.
4. If the dough becomes soft at any point, refrigerate it before continuing.

6. Roll and Cut

1. After the final chilling period, roll the dough between parchment sheets until it is approximately 3–4 mm thick.
2. Cut the dough into long triangles using a sharp knife or pizza cutter.
3. Make a small slit in the center of the wide end of each triangle.

7. Shape

1. Starting at the wide end, gently roll each triangle toward its pointed tip.
2. Do not roll too tightly.
3. Place each croissant on a parchment-lined baking tray with the pointed tip underneath. Curve the ends slightly toward the center if desired.

8. Proof

1. Cover the tray loosely with plastic wrap or a clean kitchen towel.
2. Leave the croissants at room temperature for approximately 1½–2½ hours, or until they look noticeably puffier.

9. Add the Egg Wash

1. Preheat the oven to 200°C / 400°F .
2. Whisk together the egg and milk.
3. Gently brush a thin layer over the tops of the proofed croissants.

10. Bake

1. Bake at 200°C / 400°F for 10 minutes .
2. Reduce the temperature to 180°C / 350°F and continue baking for another 12–18 minutes , or until the croissants are golden brown and cooked through.
3. If the tops become dark too quickly, loosely cover them with foil.

11. Cool

1. Transfer the croissants to a wire rack and allow them to cool for approximately 15–20 minutes before serving.

Nutrition

Calories: 280–330 kcal · Protein: 6–8 g · Fat: 15–19 g · Carbohydrates: 30–36 g · Saturated Fat: 9–12 g · Fiber: 2–4 g · Sugar: 4–6 g · Sodium: 300–450 mg