Warm Buttery Flaky Gluten-Free Croissants

Who can to resist to a warm buttery flaky croissant?! It goes perfectly with a strong cup of coffee. Check this gluten-free croissant recipe.

Gluten-Free Croissant – Recipe

Ingredients:

  • 1 1/2 cups high quality gluten free flour mix
  • 1 tablespoon instant yeast OR 1 package yeast
  • 1/2 cup potato starch
  • 2 teaspoons Xanthan gum
  • 1/4 cup honey OR maple syrup
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup + 2 tablespoons warm water
  • 1 egg + 1 egg white
  • 1/2 cup butter, almost melted
  • Extra flour for dusting
  • butter, melted (optional)
  • egg yolk (optional)
  • Vanilla extract (optional)

Instructions on how to make Gluten-Free Croissant

  • In one bowl, combine flour mix and potato starch, yeast, xanthan gum, honey, add, baking powder, and salt until combined.
  • Add warm water, eggs, and 1/2 cup butter.
  • Mix with an electric mixer 5 minutes
  • The dough should be little too soft and sticky to handle as you would regular roll dough.
  • Lightly dust your pie crust bag with extra flour.
  • Scrape the dough into a ball shape and sprinkle a little more flour over the top of your dough to prevent it from sticking.
  • Using a rolling pin, roll dough out to about 14″ circle.
  • Cut the circle into 8 wedges using a sharp knife.
  • Carefully roll each wedge inward to form a croissant.
  • Gently place a few inches apart on a baking sheet lined with parchment paper, and curve them slightly to form a crescent shape.
  • Preheat oven to 350 F degrees.
  • Let the rolls rise on top of the oven while it preheats (15 minutes).
  • Brush with egg yolk
  • Bake for 10-15 minutes in well-heated oven.
  • Flake with a fork in the center of a roll to see if it’s done.
  • Brush with melted butter or oil and serve warm for best results.

Note: 

  • Store leftovers in an airtight container or bread bag at room temp for up to 3 days, or in the freezer.
  • These can easily be re-warmed by wrapping in foil and placing in a 325 degree oven for about 5 minutes from fridge or 10 minutes from freezer.

 

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