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Homemade gluten free croissant recipe with flaky layers and golden crust

Gluten Free Croissants

Indulge in buttery, flaky croissants that are gluten-free and delicious, perfect for brunch or a snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: French, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 1/4 cups gluten free pastry flour Main ingredient for the dough.
  • 2 teaspoons instant yeast For leavening.
  • 2 tablespoons granulated sugar To balance the flavors.
  • 1 teaspoon kosher salt For seasoning.
  • 3 tablespoons unsalted butter Melted and cooled.
  • 3/4 cup whole milk At room temperature.
  • 16 tablespoons unsalted butter Chilled for layering.
  • 1/4 cup gluten free pastry flour For dusting.
  • 1 Egg wash (1 egg + 1 tablespoon water, beaten well for brushing) For a glossy finish.

Method
 

Dough Preparation
  1. Combine gluten-free flour, yeast, sugar, salt, melted butter, and milk in a bowl. Mix until smooth.
  2. Flatten the chilled butter between parchment paper into a rectangle to prepare the butter packet.
Assembling the Croissants
  1. Roll the dough out and encase the butter packet inside.
  2. Use a rolling pin to flatten the dough and complete the first ‘turn’.
  3. Keep rolling and folding to create flaky layers, completing 4 to 5 turns.
  4. Cut the dough into triangles and roll them up tightly from the base to the tip.
Final Steps
  1. Let the croissants rise until doubled in size.
  2. Chill the proofed croissants to help them hold their shape while baking.
  3. Brush with egg wash and bake until golden brown.

Notes

For best results, use cold ingredients and ensure not to overmix the dough. Fun variations include adding chocolate or almond paste.