Gluten free croissants

Here’s a gluten-free croissant recipe that gives you buttery, flaky layers—just like the classic version, but made for gluten-free needs. It takes some time, but the results are totally worth it!

🥐 Gluten-Free Croissants

Yields: 8–10 croissants
Prep Time: 45 mins (plus chilling)
Rest Time: 12–24 hours
Bake Time: 18–22 mins

✅ Ingredients

For the dough:

• 2 ½ cups (320g) gluten-free all-purpose flour (with xanthan gum)

• ¼ cup (50g) sugar

• 2 ¼ tsp instant yeast

• ½ tsp salt

• ¾ cup (180ml) warm milk (or dairy-free)

• 1 large egg

• 1 tsp apple cider vinegar

• 2 tbsp (30g) unsalted butter, melted

For the butter block:

• 1 cup (225g) cold unsalted butter (dairy-free if needed), cut into pieces

• 1 tbsp gluten-free flour (for dusting)

For egg wash:

• 1 egg + 1 tbsp milk, whisked

🔪 Instructions

1. Prepare the butter block:

• Place the cold butter pieces between two sheets of parchment.

• Pound and roll it into a 6×6-inch square.

• Refrigerate while making the dough.

2. Make the dough:

• In a bowl, whisk together the dry ingredients: flour, sugar, salt, and yeast.

• In another bowl, whisk milk, egg, vinegar, and melted butter.

• Combine wet and dry ingredients. Mix until a soft, slightly sticky dough forms.

• Flatten into a rectangle, wrap, and refrigerate for 1 hour.

3. Laminate (roll & fold) the dough:

• On a floured surface, roll the dough into a 10×10-inch square.

• Place the butter block in the center like a diamond. Fold corners of dough over it (like an envelope).

• Roll into a long rectangle (~20 inches), then fold in thirds like a letter.

• Wrap and chill for 30–45 minutes.

👉 Repeat the roll-fold-chill process 2 more times for flaky layers.

4. Shape the croissants:

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

• Cut into triangles (base ~4 inches wide).

• Roll each triangle from base to tip, forming a crescent.

• Place on lined tray, curve slightly.

5. Final rise:

• Cover loosely and let rise in a warm place for 1.5–2 hours, until slightly puffy.

6. Bake:

• Preheat to 400°F (200°C).

• Brush croissants with egg wash.

• Bake for 18–22 minutes, until golden brown.

📝 Tips

• Use a high-quality GF flour blend with xanthan gum. (If not included, add 1½ tsp xanthan gum.)

• Chill thoroughly between folds—it keeps the butter from melting.

• Let cool 10 minutes before serving.