Description
Unlock the secret to perfect gluten-free croissants with this authoritative recipe. Experience flaky layers and rich buttery flavor, proving that gluten-free can be truly incredible.
Ingredients
- 2 ¼ cups (300g) gluten-free all-purpose flour blend (with xanthan gum)
- ¼ cup (50g) granulated sugar
- 1 ½ teaspoons fine sea salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup (120ml) warm milk (105-115°F / 40-46°C)
- ¼ cup (56g) unsalted butter, melted
- 2 sticks (226g) cold high-fat European-style unsalted butter (82% butterfat), for lamination
- 1 egg yolk
- 1 tablespoon milk or water (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, whisk together gluten-free flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk and let sit 5 minutes. Add yeast mixture and melted butter to dry ingredients. Mix until dough forms, then knead gently for 2-3 minutes. Wrap dough and refrigerate for at least 2 hours or overnight.
- Form Butter Block: Pound and roll 2 sticks of cold butter between parchment paper into an 8×8 inch square. Refrigerate.
- Perform Lamination (3 Turns): Roll chilled dough into a 16×8 inch rectangle. Place cold butter block on one half, fold other half over, sealing edges. Roll dough into a 24×8 inch rectangle. Perform a letter fold (fold one-third over middle, then remaining third over top). Wrap and refrigerate for 30 minutes. Repeat this roll-fold-chill process two more times.
- Shape Croissants: Roll dough into a 12×24 inch rectangle (1/8-1/4 inch thick). Trim edges. Cut into triangles (4-inch wide bases). Make a small slit at the base of each triangle, stretch, and roll tightly from base to point. Curve ends. Place on parchment-lined baking sheet.
- Proof Croissants: Loosely cover shaped croissants and proof in a warm, draft-free place for 2-3 hours, or until puffed and jiggly.
- Bake Croissants: Preheat oven to 400°F (200°C). Whisk egg yolk with 1 tbsp milk/water for egg wash. Gently brush croissants. Bake at 400°F for 10 minutes, then reduce to 375°F (190°C) and bake for 12-18 minutes more, until golden brown. Cool on a wire rack before serving.
- Prep Time: 1 hour 30 mins (plus chilling)
- Cook Time: 25-28 mins