Sourdough croissants are a delightful blend of buttery richness and airy flakiness. Creating gluten-free sourdough croissants adds an exciting challenge, but the result is well worth it. These croissants feature the tangy depth of sourdough while maintaining the soft, chewy texture we love in gluten-free baking.
Ingredients:
- For the dough:
- 1 cup gluten-free sourdough starter (active and bubbly)
- 3 cups gluten-free all-purpose flour blend
- 1/4 cup sugar
- 1 tsp salt
- 1/2 cup warm milk (or plant-based milk)
- 1/2 cup unsalted butter (cold, cut into cubes)
- 2 large eggs
- 1 tsp xanthan gum (if not included in flour blend)
- For the butter layer:
- 1/2 cup unsalted butter (cold, for laminating)
- For egg wash:
- 1 egg (beaten with 1 tbsp water)
Instructions:
- Activate the Starter: If your gluten-free sourdough starter has been resting, feed it 4-6 hours prior to making the dough until it becomes bubbly and active.
- Make the Dough:
- In a large mixing bowl, combine the gluten-free flour blend, sugar, salt, and xanthan gum (if needed).
- Mix in the sourdough starter, eggs, and warm milk. Stir until the dough starts to come together.
- Add the cold butter cubes and knead until fully incorporated. The dough will be sticky, but resist the urge to add too much flour. Cover and refrigerate for at least 2 hours or overnight.
- Prepare the Butter Layer:
- While the dough rests, prepare the butter for lamination. Roll the butter between two sheets of parchment paper into a rectangular sheet (about 8×10 inches). Refrigerate the butter until firm.
- Lamination (folding the dough with butter):
- Roll the chilled dough into a rectangle, slightly larger than your butter sheet.
- Place the butter in the center of the dough and fold the dough over the butter like an envelope.
- Roll out the dough carefully, keeping the butter inside, into a larger rectangle.
- Fold the dough into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this process two more times for a total of three folds, chilling for 30 minutes between each fold.
- Shape the Croissants:
- After the final fold and chill, roll the dough into a large rectangle, about 1/4 inch thick.
- Cut the dough into triangles and roll each triangle up tightly from the wide end to form croissant shapes.
- Place the croissants on a baking sheet lined with parchment paper. Cover and let rise in a warm spot for 2-3 hours or until slightly puffy.
- Bake:
- Preheat the oven to 375°F (190°C).
- Brush the croissants with the egg wash to give them a golden sheen.
- Bake for 15-20 minutes, or until the croissants are golden brown and flaky.
- Cool and Serve:
- Allow the croissants to cool on a wire rack. Enjoy them fresh or with your favorite spread!
- These gluten-free sourdough croissants are light, buttery, and perfect for pairing with jams or simply enjoying on their own. With a little time and care, you’ll be rewarded with a batch of irresistible croissants that are friendly for gluten-free diets.