Gluten Free Croissant
Delight in these flaky, buttery gluten-free croissants that are easy to make and perfect for impressing guests at brunch.
Ingredients
Dough Ingredients
- 2 1/4 cups gluten free pastry flour See Recipe Notes
- 2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter melted and cooled
- 3/4 cup whole milk at room temperature
- 16 tablespoons unsalted butter chilled
- 1/4 cup gluten free pastry flour See Recipe Notes
- 1 egg Egg wash + 1 tablespoon water, beaten well for brushing
Instructions
Preparation
- Combine gluten-free flour, yeast, sugar, salt, melted butter, and milk in a bowl. Mix until smooth.
- Flatten the chilled butter between parchment paper into a rectangle to prepare the butter packet.
- Roll out the dough and encase the butter packet inside.
- Use a rolling pin to flatten the dough and complete the first 'turn'.
- Keep rolling and folding to create 4 to 5 more 'turns' for flaky layers.
- Cut the dough into triangles and roll them up tightly from the base to the tip to shape the croissants.
- Let the croissants proof until doubled in size.
- Quickly chill the proofed croissants to help them hold their shape while baking.
- Brush with egg wash and bake until golden brown.
Notes
Serve warm, drizzled with honey or slathered with creamy butter. Store in an airtight container for 2-3 days or freeze for up to a month. Reheat in the oven at low temperature.