How do I make croissants with a gluten-free twist?

Gluten-free doesn't mean missing out on the joy of freshly baked croissants. Learn how to transform gluten-free ingredients into a flaky, melt-in-your-mouth pastry that rivals the original. Everyone deserves to enjoy the magic of croissants!

You'll need

Items needed to answer the question, how do I make croissants with a gluten-free twist. Items include: Gluten-free flour blend Granulated sugar Xanthan gum Salt Unsalted butter Active dry yeast Warm water Eggs Warm milk

Gluten-free flour blend 2 cups
Granulated sugar 1/4 cup
Xanthan gum 1 teaspoon
Salt 1/2 teaspoon
Unsalted butter 1 cup
Active dry yeast 2 1/4 teaspoons
Warm water 1/4 cup
Eggs 2, beaten
Warm milk 1/2 cup

Take note
Please note that gluten-free baking can be tricky, and the texture and taste of these croissants may differ slightly from the traditional version. Gluten-free flours may require different ratios and techniques, so it's important to follow the instructions carefully. Also, keep in mind that making croissants is a time-consuming process, requiring plenty of patience and precision.

1

Prepare the Dough

In a mixing bowl, combine 2 cups of gluten-free flour blend, 1/4 cup of granulated sugar, 1 teaspoon of xanthan gum, and 1/2 teaspoon of salt. Cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs. In a separate bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1/4 cup of warm water. Add the yeast mixture, 2 beaten eggs, and 1/2 cup of warm milk to the dry ingredients. Mix until a sticky dough forms.

2

Fold the Dough

Transfer the dough onto a generously floured surface. Knead it gently, adding more flour as needed to prevent sticking. Roll the dough into a rectangle and fold it into thirds, like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

3

Make the Butter Layer

Place 1 cup of cold unsalted butter between two sheets of wax paper. Use a rolling pin to pound the butter until it becomes a flattened square, approximately the same size as the dough. Wrap the butter square in plastic wrap and refrigerate for 30 minutes.

4

Create the Layers

On a floured surface, roll out the chilled dough into a rectangle, slightly larger than the butter square. Place the butter square on one half of the dough and fold the other half over it, pinching the edges to enclose the butter completely. Roll the dough into a long rectangle and fold it into thirds again. Repeat this process once more. Wrap the dough and refrigerate for 30 minutes.

5

Shape and Bake

Roll out the dough into a large rectangle. Cut the dough lengthwise into triangles. Gently stretch each triangle to elongate it. Starting from the wider end, roll up each triangle tightly to form a croissant shape. Place the croissants on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let them rise in a warm place for 1-2 hours, until doubled in size. Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg for a shiny finish. Bake for 15-20 minutes or until golden brown.