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Gluten-Free Croissants

Delicious and flaky gluten-free croissants that taste like the real deal, perfect for anyone with gluten intolerance.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 croissants
Course: Breakfast, Snack
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups gluten-free all-purpose flour Look for a blend with xanthan gum.
  • 1 tbsp active dry yeast Ensure it's fresh for best results.
  • 1/4 cup sugar Granulated sugar works best.
  • 1/2 tsp salt Enhances flavor.
  • 1 cup warm milk Can use dairy or non-dairy.
  • 1 1/2 cups unsalted butter Must be cold for lamination.
  • 1 egg for egg wash

Method
 

Prepare the Dough
  1. Mix yeast, sugar, and warm milk. Let it sit for 5 minutes until frothy.
  2. Combine the gluten-free flour and salt, then add the yeast mixture. Knead until smooth.
  3. Wrap the dough in plastic and refrigerate for 1 hour.
Lamination
  1. Roll the dough into a rectangle, place cold butter in the center, and fold like a letter.
  2. Repeat folding 3-4 times, chilling between folds to create flaky layers.
Shape and Bake
  1. Roll the dough out and cut into triangles. Roll them up, curving the ends slightly.
  2. Brush with egg wash and bake at 375°F for 15-20 minutes until golden.

Notes

Store croissants in an airtight container at room temp for up to 2 days or freeze for longer storage. Reheat in the oven for best results.