There is a bakery in town that makes the most delicious gluten-free croissants! They are layered and buttery and taste just like the regular ones. I thought I’d try my hand at making them and they weren’t half bad! They had good flavor but were more like biscuits in texture. I think playing around with some other flour blends could lead to something great!
Quick tip: Because the dough must be chilled before it’s rolled out, make the croissants at least one day in advance so they’re ready to be baked when you need them.
Gluten Free Croissants
Prep Time: 1½-2 hours | Cook Time: 20-25 minutes | Serves 6-8
Gluten-Free flour blend*:
4 cups organic rice flour (white or brown)
3½ cups organic tapioca starch
1½ cups GMO-free cornstarch
1 cup organic millet flour
1 cup organic dry milk (blended into powder)
For the croissants:
1 package active dry yeast
3 tablespoons warm water
2 pastured egg yolks + 1 whole egg (for egg wash)
1 cup organic half & half, warmed (make sure it’s not too hot)
About 3½ cups gluten-free flour, more might need to be used when rolling out
1 cup grass-fed salted butter, cubed
Pinch of salt
1 tablespoon coconut sugar
*NOTE* You only need part of this recipe to make the croissants. I make a batch of this flour and keep it in an airtight container for when I need to substitute flour for something.
1.) Combine all the ingredients for the gluten-free flour blend. If any of the ingredients are not smooth and powdery like regular flour, blend until the consistency is fine.
2.) Mix the yeast with the warm water. Combine the egg yolks with the sugar, salt, warmed half & half, ½ cup of the flour blend, then stir in the yeast mixture until smooth.
3.) Take the remaining 3 cups of flour and cut in the butter until the butter pieces are no larger than a pea. Fold into the wet ingredients just until everything is incorporated. Cover and place in the refrigerator for at least an hour or overnight.
4.) Sprinkle some of the flour blend on a clean work surface. Take ½ of the dough and gently knead and work into a ball. Roll out into a circle with a diameter between 12-18” and slice like a pie into 12 slices. Roll up each triangle starting at the wide end and place on a parchment lined baking sheet. Make sure they are all evenly spaced. Cover lightly with plastic wrap and place in a warm area so they can rise while the oven warms up. Repeat with the extra dough.
5.) Preheat the oven to 400° F and whisk the egg in a bowl until smooth. Once the croissants have slightly puffed (it won’t be much, they will just have a fluffier texture), lightly brush with the egg wash and bake for about 15 minutes, or until evenly golden brown. Serve immediately.