These Gluten-Free Croissants will remind you of the ones at the French bakery! With a few simple baking ingredients and some patience, you'll be rewarded with beautifully flaky, fluffy gluten-free pastries.
Prepare the butter slab. Pound the butter between sheets of parchment paper into a 7x8-inch slab. Chill in the refrigerator for at least 1 hour, or overnight.
In a mixing bowl, combine the gluten-free flour, sugar, salt, yeast, water, and milk. Mix on low speed or by hand for 5 to 6 minutes until the dough is soft and smooth. Cover tightly and chill the dough for 1 hour in the refrigerator.
Roll the chilled dough into an 8x14-inch rectangle. Place the butter slab on one half of the dough. Fold the other half over the butter and seal the edges. Chill for 1 hour.
Roll the dough to an 8-inch wide rectangle that's 1/4- to 1/2-inch thick. Fold the dough towards the center from both ends and then fold it again along the middle, resembling the way a book closes. This technique creates four layers with each fold or turn. Chill for 1 hour.
Again, roll out the dough to an 8-inch wide rectangle that's 1/4- to 1/2-inch thick. Fold the dough in three sections, similar to how a letter is folded before being placed in an envelope. This creates a simple, three-layered structure in the dough. Chill for 1 hour.
Roll the dough to a 1/4-inch thick rectangle measuring about 16 inches in length and 11 inches in width. Place in the freezer for 30 minutes.
Trim the edges for a neat rectangle and cut the dough into 10 triangles, about 3x10-inches each.
Cut a small slit at the base of each triangle and roll them up starting from the slit end.
Preheat the oven to 430°F.
Combine the egg and water in a bowl mix and whisk to combine. Place the shaped croissants on a baking sheet and brush with the egg wash.
Bake the gluten-free croissants for 5 minutes, then reduce the temperature to 400°F. Continue baking for 13 to 15 minutes or until they are golden brown. Let cool before serving.
Notes
It's important to use a gluten-free all-purpose flour with xanthan gum that is recommended for yeast baking. We recommend Better Batter or Pillsbury Gluten-Free Flour for yeast baking. Not all brands of gluten-free flour are recommended for yeast baking.
When making gluten-free croissants, it’s important to handle the dough gently. Overworking it can cause the butter to become fully incorporated, rather than remaining in distinct layers, which is key to a croissant’s signature flaky texture. Handle the dough as quickly and efficiently as possible.
Keep the butter and dough cold throughout the prep process. It’s essential to chill the dough and butter between each step of rolling and folding. This prevents the butter from softening and melting into the dough.
If possible, work on a cool surface. Marble or granite countertops are ideal!
If at any point the dough feels too soft or the butter starts to ooze, stop and chill the dough before continuing.
To store: Store the gluten-free croissants in an airtight container at room temperature for up to 2 days.
To freeze: The gluten-free croissants can be frozen for up to 1 month.
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