Homemade Gluten Free Croissants – Recipe

Croissant are definitely one of those foods that takes time…but oh so worthy! Fresh gluten free croissants made at home perfect for tea party.

Homemade Gluten Free Croissants – Recipe

The way of preparations – medium

Prep time

  • Prep time – 45 minutes
  • Cooking time – 15 minutes

Yields – 10 croissants

Ingredients:

Dough 

  • 2 1/4 cups Gluten Free Pastry Flour, plus more for sprinkling
  • 2 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 2 tablespoons Splenda (or granulated sugar substitute or sugar)
  • 3 tablespoons unsalted butter, melted and cooled
  • 3/4 cup almond milk OR milk, at room temperature

Butter Packet 

  • 16 tablespoons unsalted butter, chilled
  • 1/4 cup Gluten Free Pastry Flour

Egg wash 

  • (1 egg + 1 tablespoon water, beaten well), for brushing

Instructions on how to make gluten free croissants

Dough

  • In a large bowl, place the flour, yeast and Splenda, and whisk to combine well.
  • Add the salt, and whisk again to combine.
  • Create a well in the center of the dry ingredients, add the butter and milk.
  • Mix until the dough comes together.
  • Add more flour by the half-teaspoonful if necessary to bring the dough together.
  • Turn out the dough onto a lightly floured surface.
  • Sprinkle the top very lightly with more flour, and roll into a 9-inch round.
  • Wrap tightly in plastic wrap and place in the refrigerator to chill while you prepare the butter packet.
Butter Packet
  • Sprinkle a piece of unbleached parchment paper with 1/8 cup of the flour, and place all 16 tablespoons of butter on top and press together.
  • Sprinkle with the remaining 2 tablespoons of flour, and cover with another piece of unbleached parchment paper.
  • Pound the butter with a rolling pin until it flattens and melds together.
  • Uncover and fold the flattened butter in half, cover again with the parchment and pound again until you have a 5-inch square butter packet.
  • Cover the butter packet completely with parchment.
  • Place it in the refrigerator to chill for 5 minutes or until firm
Wrap the butter packet into the dough
  • Remove the 9-inch round dough from the refrigerator, unwrap.
  • Flour the surface and place the dough on it.
  • Place the chilled butter packet directly in the center of the dough and score the sides of the dough lightly to represent the exact size of the butter.
  • Remove the butter and set it aside.
  • Using a rolling pin, begin at the site of each of the four scorings and roll the edges of the dough away from the center to create 4 flaps, leaving the center of the dough intact.
  • Return the butter packet to the intact center of the dough, and wrap the flaps of the dough around the butter packet like you would a present.

packet

  • Once the dough has finished chilling after its first turn, repeat the process of rolling the 3-layer dough out into a 1/2-inch thick rectangle.
  • Make the dough like a business letter, at least 4 more times, wrapping and chilling the 3-layer rectangle of dough in the refrigerator for at least 30 minutes in between turns.
  • Line baking sheets with parchment paper and set them aside.
Croissants
  • Roll out the prepared 3-layer croissant dough into a 1/4-inch thick rectangle.
  • Using a very sharp knife, square the edges, then cut out as many 4-inch x 6-inch rectangles as you can.
  • Slice each rectangle diagonally into two triangles and separate the shapes from one another.
  • Roll each triangle out to elongate it to about 8-inches from base to tip.
  • Slice a notch into the base of each triangle about 1/2-inch deep, and roll each triangle into a coil from base to tip, turning the edges slightly away from each other as you roll.

triangles

  • Place on the prepared baking sheets, seam side down, about 2-inches apart from one another.
  • Cover lightly with oiled plastic wrap and place in a warm, draft-free location until nearly doubled in size.
  • Uncover the baking sheets and brush the tops and sides of the croissants with the egg wash.
  • Place the shaped and proofed croissants in the refrigerator to chill for at least 10 minutes or until mostly firm.
  • While the shaped croissants are chilling, preheat your oven to 400 F.
  • Place the croissants in the center of the preheated oven, one baking sheet at a time, and bake for about 15 minutes, or until deep golden brown all over and firm to the touch.
  • Allow to cool briefly before serving.
  • Serve and enjoy

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