Gluten-Free Croissants (Printable Version)
Golden, flaky French pastries with classic buttery layers and gluten-free baking techniques.
# What You'll Need:
→ Dough
01 - 2 1/2 cups gluten-free all-purpose flour with xanthan gum
02 - 1/4 cup almond flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp instant yeast
05 - 1 tsp salt
06 - 1/2 cup warm milk (dairy or almond)
07 - 1/2 cup warm water
08 - 1 large egg, room temperature
09 - 2 tbsp unsalted butter, softened
→ Butter Layer
10 - 10 tbsp cold unsalted butter
→ Egg Wash
11 - 1 large egg
12 - 1 tbsp milk
# Directions:
01 - Whisk together gluten-free flour, almond flour, sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - Mix warm milk, warm water, egg, and softened butter in a separate bowl. Pour wet mixture into dry ingredients and stir until a sticky dough forms.
03 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 45 minutes to relax gluten-free flours.
04 - Slice cold butter into thin slabs. Place between parchment paper sheets and pound or roll into an even 6 x 8-inch rectangle. Chill if butter becomes too soft.
05 - Roll chilled dough on lightly floured surface into 12 x 8-inch rectangle. Position butter layer over bottom two-thirds of dough, leaving border. Fold top third down over butter, then fold bottom third up (letter fold).
06 - Rotate dough 90 degrees, roll to 12 x 8-inch rectangle, and fold as before. Repeat rolling and folding 2 more times, chilling for 20 minutes between each turn.
07 - Wrap dough and refrigerate for 1 hour after final fold to firm butter layers.
08 - Roll dough into 16 x 10-inch rectangle. Cut into 8 equal triangles using sharp knife or pizza cutter. Starting from wide end, roll each triangle tightly into crescent shape. Place point-side down on parchment-lined baking sheet.
09 - Cover loosely and let rise in warm place for 1 to 1 1/2 hours until slightly puffy and expanded.
10 - Preheat oven to 400°F. Whisk egg and milk for egg wash. Brush croissants lightly with mixture.
11 - Bake for 20 to 22 minutes until deep golden brown and flaky. Cool slightly on baking sheet before serving.
# Expert Tips:
01 -
- These deliver the same shattering flakes and buttery richness as traditional croissants, minus the gluten aftermath
- The almond flour adds subtle nutty sweetness while creating a tender crumb that actually holds together
02 -
- If your butter starts melting into the dough while rolling, stop everything and pop it back in the fridge immediately
- Under-proofed is better than over-proofed—over-proofed croissants will lose their shape and bake up flat
03 -
- Use a ruler or measuring tape during rolling—precise rectangle dimensions make folding significantly easier
- If your dough springs back while rolling, let it rest for 10 minutes—this means it's too tight and needs to relax