Gluten-Free Croissants (Printable)
Achieve bakery-quality gluten-free croissants with buttery layers and perfect flaky texture.
# What You'll Need:
→ Dough
01 - 2 1/4 cups gluten-free all-purpose flour with xanthan gum
02 - 2 tablespoons sugar
03 - 1 teaspoon salt
04 - 1 packet instant dry yeast
05 - 3/4 cup warm milk
06 - 1 large egg, room temperature
07 - 3 tablespoons unsalted butter, softened
→ Butter Layer
08 - 1/2 cup cold unsalted butter
→ Egg Wash
09 - 1 egg yolk
10 - 1 tablespoon milk
# Step-by-step:
01 - Combine gluten-free flour, sugar, salt, and instant yeast in a large bowl. Whisk warm milk and egg together, then add to dry ingredients. Mix until soft dough forms. 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 5 x 7-inch rectangle. Refrigerate until firm.
03 - Roll chilled dough on lightly floured surface into a 10 x 14-inch rectangle. Place butter layer in center and fold dough over to encase completely. Roll gently back to 10 x 14-inch rectangle. Fold into thirds like a letter. Wrap and chill for 30 minutes.
04 - Repeat rolling, folding into thirds, and chilling process two more times for a total of three turns.
05 - Roll dough into a 12 x 16-inch rectangle. Cut into 8 triangles. Starting from wide end, roll each triangle into croissant shape. Place on parchment-lined baking sheet.
06 - Cover loosely and let rise in warm place for approximately 2 hours until puffy and doubled in size.
07 - Preheat oven to 400°F. Whisk egg yolk with milk for glaze and brush over croissants. Bake for 18-20 minutes until golden brown and crisp.
# Expert Advice:
01 -
- These deliver everything you miss about real croissants without the wheat aftermath
- The laminating technique becomes meditative once you surrender to the process
02 -
- Gluten-free dough warms up faster than wheat dough so work quickly and chill often
- Your butter layer should be the same consistency as your dough or you will have a breakout situation
03 -
- Use a ruler or measuring tape for your rectangle folds in the beginning until you develop an eye for it
- Achieve that shine by brushing your egg wash carefully in one direction and avoiding pooling in the creases