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Gluten Free Flaky Croissants

These gluten free croissants are perfectly flaky, buttery, and golden. A rewarding bake that proves gluten free pastry can be just as delicious.
Gluten Free Flaky Croissants
Prep Time 3 hours 30 minutes
Cook Time 25 minutes
Total Time 3 hours 55 minutes
Course Breakfast
Cuisine French
Servings 8 pieces
Calories 448 kcal
Print Recipe Pin Recipe

Equipment

  • Rolling Pin
  • Pizza Cutter

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

Instructions
 

  • 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.
  • Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into an even 6x8 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.
  • Roll the chilled dough out on a well-floured surface into a 10x16 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 400 degrees F. Whisk together the egg and milk for the egg wash and gently brush it over each croissant.
  • 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.

Nutrition

Serving: 1servingCalories: 448kcalCarbohydrates: 36gProtein: 7gFat: 30g
Keyword croissants, flaky pastry, gluten-free, laminated dough
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