Gluten free HOMEMADE CROISSANTS

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Here’s a delicious homemade gluten-free croissant recipe—flaky, buttery, and totally worth the effort!

🥐 Gluten-Free Homemade Croissants

Ingredients:

For the Dough:

  • 2 ½ cups gluten-free all-purpose flour (with xanthan gum)

  • ¼ cup sugar

  • 1 tsp salt

  • 1 tbsp instant dry yeast

  • ¾ cup warm milk (or dairy-free milk)

  • 1 egg, room temperature

  • ½ tsp vanilla extract

  • 1 tbsp lemon juice

  • 1 tsp apple cider vinegar

  • ¼ cup unsalted butter, softened

For the Butter Block:

  • 1 cup (2 sticks) cold unsalted butter

  • 1 tbsp gluten-free flour (for dusting)

Instructions:

  1. Make the Butter Block:

    • Place butter between 2 sheets of parchment paper. Pound and roll into a 6×6 inch square.

    • Chill in the fridge while making dough.

  2. Prepare the Dough:

    • In a mixing bowl, combine flour, sugar, salt, and yeast.

    • In another bowl, whisk milk, egg, lemon juice, vanilla, vinegar, and softened butter.

    • Gradually add wet to dry ingredients. Mix until soft, sticky dough forms.

    • Cover with plastic wrap. Refrigerate for 1 hour.

  3. Laminate the Dough:

    • Roll chilled dough on floured parchment into a 10×10 inch square.

    • Place butter block in the center, fold corners over butter like an envelope.

    • Roll into a rectangle (about 8×14 inches). Fold in thirds like a letter.

    • Wrap and chill for 30 minutes. Repeat roll + fold 2 more times (3 total turns), chilling 30 min between each.

  4. Shape the Croissants:

    • Roll dough into a large rectangle (about ¼ inch thick).

    • Cut into triangles, about 5 inches wide at the base.

    • Gently stretch and roll each triangle from base to tip into a crescent shape.

    • Place on lined baking sheet. Cover and let rise for 1–2 hours in a warm place.

  5. Bake:

    • Preheat oven to 375°F (190°C).

    • Brush croissants with egg wash (1 egg + 1 tbsp water).

    • Bake for 20–25 minutes, until golden brown and flaky.

    • ✨ Tips:

  • Use high-quality gluten-free flour with xanthan gum for structure.

  • Keep butter cold throughout for distinct flaky layers.

  • Don’t skip chilling between folds—it’s what makes them rise and flake!

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