Gluten-Free Croissants

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If you’ve missed enjoying this quintessential French pastry as much as I have since going gluten-free, then you’re in luck! These gluten-free croissants are buttery and light. They turn out a beautiful golden brown on the outside, yet are fluffy and flaky in the center. Every time I eat them, I’m transported to my favorite French bakery.

Prep Time1

Cook Time22

Rise & Chill Time3

Total Time4 22

Course: Baking, Breakfast

Cuisine: French

Keyword: easy gluten-free croissants recipe, gluten-free croissants

Servings: croissants

Author: Jennie Alley

Equipment

1 Rolling Pin
1 baking sheet
1 Mixing Bowls

Ingredients

Butter Block

1 cup unsalted butter cold,

Dough

2½ cups King Arthur Gluten-Free Bread Flour
2 tbsp granulated sugar
1 tsp salt
2 tsp instant yeast
¾ cup warm milk about 100°F (38°C)
½ cup warm water about 100°F (38°C)
1 tbsp melted butter

Egg Wash

1 large egg
1 tbsp water

US Customary - Metric

Instructions

Gather and measure all ingredients.
Place the cold butter between two sheets of parchment and pound or roll it into a 7×8-inch slab. Chill while you prepare the dough.
In a mixing bowl, whisk together the flour, sugar, salt, and yeast.
Add warm milk, warm water, and melted butter. Mix on low speed or by hand until it forms a soft, cohesive dough. It should feel supple and slightly tacky, not dry or crumbly. If it cracks when pressed, add 1 tbsp warm water at a time until it smooths out. Cover and rest 30-45 minutes at room temperature.
Roll the dough (between parchment) into an 8×14-inch rectangle. Place the chilled butter slab on one half, fold over, and seal the edges. Chill for 30 minutes, just to firm it slightly.
Roll gently to 8×16 inches, then fold like a letter (3-fold). Chill for 30 minutes. Repeat once more for a total of two folds, chilling 30 minutes between.
Roll out to about ¼-inch thick (11×16 inches). Trim edges for clean layers. Cut into triangles (about 3×10 inches) and roll from base to tip.
Place on a parchment-lined tray. Cover loosely with plastic wrap and let rise in a warm, draft-free spot (75-80°F) for 60-90 minutes. They should puff up slightly and feel soft and airy to the touch.
Preheat the oven to 400°F (204°C). Whisk the egg with water for the egg wash.
Brush croissants lightly with egg wash and bake for 18-22 minutes, or until deep golden brown. Cool on a rack before serving.

Notes

GF Flour Alternatives:

- Cup4Cup: This is the closest match. Its milk powder helps the dough stay flexible, so it rolls and folds reasonably well. The croissants will be slightly softer with less lift, but still layered and successful.
- King Arthur Gluten-Free All-Purpose Flour: This can work only if you add 1 tsp psyllium husk powder or xanthan gum. Even then, the dough will be more delicate and prone to cracking, and the layers won’t be as defined.
- Bob’s Red Mill 1:1 Not recommended. It’s great for cakes and cookies, but too crumbly for laminated dough. The butter will break through, and the dough won’t stretch enough to create layers.

Nutrition