Gluten Free Flaky Croissants

Croissants are one of those things that most people on a gluten free diet just stop thinking about. They seem impossible to recreate without regular flour. I get it.

But these gluten free flaky croissants actually work. Real layers, real flakiness, and that rich buttery flavor you’ve been missing.

The dough comes together with simple ingredients you probably already have or can easily find. Nothing weird or hard to track down.

There’s a bit of a process involved with folding and chilling the dough, but each step is straightforward. If you can roll dough and fold it like a letter, you can do this.

The result is a batch of homemade croissants that are golden brown, puffy, and honestly hard to believe they’re gluten free. Let’s get into it.

Why You’ll Love This Recipe

Truly Flaky Layers – These croissants have real buttery layers that shatter when you bite into them just like classic French croissants.

You Won’t Believe They’re Gluten Free – The texture is so close to traditional croissants that even gluten-eating friends will be impressed.

Rich Buttery Flavor – A full cup of butter folded into the dough gives these croissants that deep and irresistible buttery taste.

Golden and Beautiful – The egg wash and two-stage baking create a deeply golden crust that looks straight from a French bakery.

Ingredients

For the Dough

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/4 cup Tapioca Starch
• 2 tbsp Granulated Sugar
• 1 1/2 tsp Xanthan Gum
• 1 1/2 tsp Instant Yeast
• 3/4 tsp Salt
• 1/2 cup Whole Milk, warm
• 2 Large Eggs
• 2 tbsp Unsalted Butter, softened

For the Butter Block

• 1 cup Unsalted Butter, cold
• 2 tbsp Gluten Free 1-to-1 Baking Flour

For the Egg Wash

• 1 Large Egg
• 1 tbsp Whole Milk

How to Make

Step 1

In a large bowl, whisk together the gluten free flour, tapioca starch, sugar, xanthan gum, yeast, and salt. Add the warm milk, eggs, and softened butter, then mix until a soft, slightly sticky dough forms. Wrap the dough in plastic wrap, shape it into a rectangle, and refrigerate for 1 hour.

Step 2

Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into an even 6×8 inch rectangle. Sprinkle the flour over the butter and fold it in, then reshape into a rectangle. Refrigerate the butter block until firm but still pliable, about 15 minutes.

Step 3

Roll the chilled dough out on a well-floured surface into a 10×16 inch rectangle. Place the butter block in the center, fold the dough over from both sides to fully enclose the butter, and pinch the seams shut.

Step 4

Roll the dough out into a long rectangle about 1/4 inch thick. Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 45 minutes. Repeat this rolling and folding process two more times, chilling for 45 minutes between each turn.

Step 5

After the final chill, roll the dough out into a large rectangle about 1/4 inch thick. Using a pizza cutter, cut the dough into long triangles. Starting from the wide base, roll each triangle up toward the tip and curve the ends inward slightly to form a crescent shape.

Step 6

Place the shaped croissants on a parchment-lined baking sheet, leaving a couple inches between each one. Cover loosely with plastic wrap and let them proof in a warm spot for 1 to 1 1/2 hours, until they look noticeably puffy.

Step 7

Preheat the oven to 400 degrees F. Whisk together the egg and milk for the egg wash and gently brush it over each croissant.

Step 8

Bake for 10 minutes at 400 degrees F, then reduce the temperature to 350 degrees F and bake for an additional 12 to 15 minutes, until deeply golden brown and flaky. Let cool on the baking sheet for 10 minutes before serving.

My Tips

Keep the Butter Block Pliable but Cold

The butter block should bend without cracking when you fold it, but it shouldn’t be soft or squishy. If it’s too cold it will break into chunks inside the dough, and if it’s too warm it will melt into the dough and you won’t get distinct flaky layers.

A good test is to press it with your finger. It should give slightly but still feel firm and cool. If it cracks when you try to bend it, let it sit on the counter for 2-3 minutes before you start rolling.

If at any point during rolling you notice the butter getting greasy or soft, stop immediately and put everything back in the fridge for 15-20 minutes.

More Tasty Recipes

• Gluten Free Cinnamon Sugar Palmiers
• Gluten Free Cheese Danish Pastries
• Gluten Free Crescent Rolls
• Gluten Free Chocolate Babka
• Gluten Free Brioche French Toast

FAQ

Can I use a different gluten free flour blend instead of 1-to-1 baking flour?

You can try another gluten free all-purpose blend, but results will vary depending on the brand. Since this recipe already calls for xanthan gum separately, make sure your flour blend does not contain xanthan gum, or you could end up with a gummy texture.

The 1-to-1 baking flour is specifically designed to mimic regular all-purpose flour, which is why it works so well here. If your blend has a different starch ratio, you may need to adjust the amount of tapioca starch or liquid slightly.