Gluten-Free Croissants (Printable version)
Light, flaky pastry with buttery layers—ideal for breakfast or an indulgent morning treat.
# What You’ll 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 (7 g) instant dry yeast
05 - 3/4 cup warm milk, dairy or non-dairy
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 It:
01 - Combine gluten-free flour, sugar, salt, and instant yeast in a large bowl. Whisk warm milk and egg together, then add to dry ingredients. Mix until soft dough forms, then beat in softened butter until fully incorporated. Cover and refrigerate for 1 hour.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into a 5 x 7-inch rectangle. Refrigerate until firm.
03 - Roll chilled dough on lightly floured surface into a 10 x 14-inch rectangle. Place butter layer in center and fold dough over to encase completely. Roll gently to 10 x 14-inch rectangle, then fold into thirds like a letter. Wrap and chill for 30 minutes. Repeat rolling, folding, and chilling process two more times for three complete folds.
04 - Roll dough into a 12 x 16-inch rectangle. Cut into 8 triangles. Starting from the wide end of each triangle, roll tightly into crescent shape. Arrange on parchment-lined baking sheet with pointed tips tucked under.
05 - Cover loosely and let rise in warm place for approximately 2 hours until puffy and doubled in size. Preheat oven to 400°F. Whisk egg yolk with milk and brush generously over risen croissants. Bake for 18-20 minutes until deep golden brown.
06 - Transfer croissants to wire rack and cool for at least 15 minutes before serving to allow interior structure to set.
# Expert tips:
01 -
- Buttery layers that actually shatter when you bite them, no compromise needed
- The smell of fresh croissants in your kitchen, something you thought youd never experience again
02 -
- If butter starts melting through the dough during laminating, stop immediately and refrigerate—you cannot fix this once it happens
- The dough will feel fragile and may tear, gluten-free dough doesnt have the same strength as wheat dough, but patching tears works fine
03 -
- Weigh your flour instead of using cup measurements for consistent results every time
- Use a ruler when rolling out dough—even rectangles fold more evenly and create better layers