Gluten-Free Croissants (Print Version)

Achieve bakery-quality French pastries with this gluten-free technique.

# What You Need:

→ Dough

01 - 2 1/4 cups gluten-free all-purpose flour with xanthan gum
02 - 2 tablespoons sugar
03 - 1 teaspoon salt
04 - 1 packet instant dry yeast
05 - 3/4 cup warm milk
06 - 1 large egg, room temperature
07 - 3 tablespoons unsalted butter, softened

→ Butter Layer

08 - 1/2 cup cold unsalted butter

→ Egg Wash

09 - 1 egg yolk
10 - 1 tablespoon milk

# How To Make:

01 - Combine gluten-free flour, sugar, salt, and instant yeast in a large mixing bowl. Whisk warm milk and egg together until blended, then pour into dry ingredients. Mix until soft dough forms, then beat in softened butter until fully incorporated. Cover bowl and refrigerate for 1 hour.
02 - Place cold butter between two sheets of parchment paper. Pound butter with rolling pin to flatten, then roll into rectangle approximately 5 x 7 inches. Refrigerate until firm but pliable, about 20-30 minutes.
03 - Roll chilled dough on lightly floured surface into 10 x 14-inch rectangle. Place chilled butter layer in center of dough. Fold dough edges over butter to completely encase. Pinch seams to seal. Roll out gently to original 10 x 14-inch rectangle, then fold into thirds like a letter. Wrap in plastic and chill for 30 minutes.
04 - Repeat rolling and folding process two more times for total of three laminations. After each fold, wrap dough and refrigerate for 30 minutes. This creates distinct flaky layers in final pastry.
05 - Roll final dough into 12 x 16-inch rectangle. Using sharp knife or pizza cutter, divide dough into 8 equal triangles. Starting from wide end of each triangle, roll tightly toward tip. Curve ends slightly to form crescent shape. Place on parchment-lined baking sheet, leaving 2 inches between pieces.
06 - Cover baking sheet loosely with plastic wrap or clean towel. Place in warm, draft-free area for approximately 2 hours until croissants have doubled in size and feel puffy and light when touched gently.
07 - Preheat oven to 400°F. Whisk egg yolk with 1 tablespoon milk until smooth. Brush egg wash gently over surface of each proofed croissant, taking care not to deflate dough.
08 - Bake croissants for 18-20 minutes until deep golden brown and crispy. Rotate baking sheet halfway through for even browning. Croissants should feel light and sound hollow when tapped.
09 - Transfer croissants to wire cooling rack. Let cool for at least 15-20 minutes before serving to allow internal structure to set and prevent soggy texture.

# Expert Tips:

01 -
  • These croissants deliver that elusive shatteringly crisp exterior and tender honeycomb interior that gluten-free baking rarely achieves
  • The dough is forgiving and patient, waiting for you in the fridge between folds rather than demanding perfection in one sitting
  • Youll finally have a proper French breakfast option that doesnt leave you feeling excluded or settling for dry alternatives
02 -
  • Gluten-free dough warms up faster than wheat dough, so work quickly and return it to the fridge if it starts feeling soft or sticky
  • The chilling periods are not optional—each rest allows the butter to firm up again, which is essential for creating distinct layers
  • Room temperature ingredients help the dough come together smoothly, so take your eggs and milk out of the fridge before starting
03 -
  • Invest in a good kitchen scale—gluten-free baking is more precise than traditional baking, and weight measurements yield consistent results
  • Use a ruler or measure with your rolling pin to ensure even rectangles before folding, which creates uniform layers
  • If your kitchen runs warm, place a baking sheet in the fridge and roll your dough on this cold surface to keep everything chilled

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