Gluten-Free Croissants (Printable version)

Create bakery-style gluten-free croissants with flaky layers and rich butter flavor. Perfect for breakfast or afternoon indulgence.

# 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 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 Prepare:

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. 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 and roll into a rectangle approximately 5 x 7 inches. Refrigerate until firm.
03 - Roll chilled dough on lightly floured surface into 10 x 14-inch rectangle. Place butter layer in center. Fold dough over butter to completely encase. Roll gently back to 10 x 14-inch rectangle. Fold into thirds like a letter. Wrap and chill for 30 minutes.
04 - Repeat rolling and folding process two more times for a total of three folds. Chill for 30 minutes between each fold.
05 - Roll dough into 12 x 16-inch rectangle. Cut into 8 triangles. Starting from wide end, roll each triangle into croissant shape. Place on parchment-lined baking sheet, seam side down.
06 - Cover loosely with plastic wrap or clean towel. Let rise in warm place for approximately 2 hours until puffy and doubled in size.
07 - Preheat oven to 400°F. Whisk egg yolk and milk together for glaze. Brush gently over risen croissants. Bake for 18 to 20 minutes until deep golden brown.
08 - Transfer croissants to wire rack. Let cool for at least 15 minutes before serving.

# Expert advice:

01 -
  • The layers actually flake apart like real French croissants, not the dense hockey pucks you are used to
  • They stay fresh for two days on the counter, if you can resist eating them all immediately
02 -
  • Gluten-free dough warms up much faster than regular dough, so if it starts feeling sticky or soft, pop it back in the fridge for 15 minutes
  • The butter will sometimes break through the dough during rolling, just patch it with a pinch of flour and keep going, nobody will notice
03 -
  • Use a ruler or measure your dough against the parchment paper to keep those rectangles precise, uneven folds create uneven baking
  • Let the croissants cool completely on the baking sheet before moving them, they are incredibly fragile when hot

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