Description
Discover how to make delicious gluten-free croissants with this step-by-step recipe. Easy to bake and best flavor guaranteed!
Ingredients
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon
- 3 cups (360g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon salt
- ¼ cup (56g) unsalted butter, melted and cooled
- 2 sticks (226g) cold European-style unsalted butter (82% fat), for lamination
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- 1. Prepare the Dough: In a large bowl, whisk together gluten-free flour, ¼ cup sugar, and salt. In a separate bowl, combine warm milk with 1 tsp sugar and yeast; let sit 5-10 minutes until foamy. Add yeast mixture and melted butter to dry ingredients. Mix until a shaggy dough forms. Cover and chill for at least 2 hours or overnight.
- 2. Prepare Butter Block: While dough chills, pound and roll 2 sticks of cold butter between parchment paper into an 8×8 inch square. Chill.
- 3. Lamination (3 Turns): Roll chilled dough to a 16×8 inch rectangle. Place butter block on one half, fold other half over, sealing edges. Roll to 16×8 inches. Fold into thirds (letter fold). Wrap and chill 30-45 minutes. Repeat this rolling, folding, and chilling process two more times for a total of three turns.
- 4. Shape Croissants: After final chill, roll dough to a 20×10 inch rectangle, 1/8 inch thick. Trim edges. Cut into triangles with a 4-inch base. Make a small slit at the base, gently stretch, and roll from base to point to form crescent shapes. Curve ends. Place on parchment-lined baking sheet.
- 5. Proof: Cover loosely and proof in a warm, draft-free place (75-80°F) for 2-3 hours, or until visibly puffed and light.
- 6. Bake: Preheat oven to 400°F (200°C). Whisk egg with water for egg wash; brush tops of proofed croissants. Bake for 15-20 minutes, until deeply golden brown. Cool on a wire rack.
- Prep Time: 45 mins (plus chilling)
- Cook Time: 20 mins