Gluten-Free Croissants Recipe
Updated Feb 16, 2021, Published Feb 23, 2010
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You’ll love these light, luscious gluten-free pastries. They can be made without dairy. Enjoy them au naturale, as the French do, or fill them with your favorite fruit spread. Need fruit spread ideas? Try our Simple Fruit Herb Jam Recipe or our Quick Berry Jam Recipe.
Gluten-Free Croissants Recipe
Ingredients
- 1 cup sorghum flour
- ½ cup chickpea flour
- ½ cup almond meal or additional flour
- 1 cup rice flour
- 1 cup cornstarch or tapioca starch/flour
- 4 teaspoons xanthan gum
- 1½ teaspoons salt
- 4 teaspoons yeast
- ¼ cup sugar
- 1 cup warm milk of choice or water
- 2 eggs
- 8 tablespoons butter, margarine or Earth Balance spread, , melted
- 12 tablespoons cold butter, margarine, vegetable shortening or Earth Balance spread,, cut into small pieces*
- ½ cup fruit spread, , warmed, optional
Instructions
- Combine first seven ingredients and blend well.
- Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve.
- In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.
- Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.
- Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8-inch thick. Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges.
- Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.)
- Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.
Notes
*If using dairy-free butter alternative, freeze it for 15 minutes before cutting it into small pieces.
The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.
The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.
Nutrition
Calories: 216kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 39mgSodium: 258mgPotassium: 88mgFiber: 2gSugar: 6gVitamin A: 330IUVitamin C: 0.7mgCalcium: 26mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Written by Beth Hillson, originally published in Gluten Free & More.
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I’ve been searching for a gluten free recipe that gets as close to the real thing, but unfortunately these just do not rise enough to compete. While the flavor is tasty (butter!), they lack the airiness that I’ve had in professionally baked GF croissants.
Did not resemble croissants at all unfortunately.
my daughter is DF GF and these smell & taste like pillsbury croissants buttery and delicious- reminds her of her childhood- we love them! they are a quick recipe to satisfy a craving! agreed these are not flakey but to accomplish that you have to turn the pastry dough with slab of butter in the center(a million times) – it’s quite the production..