Gluten-Free Golden Croissants

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Gluten-Free Golden Croissants

Prep time: 30 mins | Chill time: 2+ hours | Bake time: 20-25 mins

Ingredients

  • 420g Gluten-free bread flour (ensure it contains Xanthan Gum)

  • 1/2 cup Granulated sugar

  • 1 tbsp + 3/4 tsp Instant yeast

  • 1 tsp Salt

  • 1 cup Whole milk (warm, approx. 110°F)

  • 6 tbsp Unsalted butter, melted and cooled slightly

  • 2 large Eggs, room temperature

  • 226g (2 sticks) Unsalted butter, cold (for lamination)

  • Egg wash: 1 egg beaten with 1 tbsp milk

Instructions

1. Prepare the Dough

  • In a large bowl or stand mixer, whisk together the GF flour, sugar, yeast, and salt.

  • Add the warm milk, melted butter, and eggs. Mix on medium speed for 3–5 minutes until the dough is smooth and slightly tacky.

  • Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.

2. The Butter Layer (Lamination)

  • Take your 226g of cold butter and place it between two sheets of parchment paper.

  • Use a rolling pin to beat and roll it into a 7×7 inch square. Keep it cold but pliable.

  • Roll your chilled dough into a 10×10 inch square on a surface lightly dusted with GF flour.

  • Place the butter square diagonally in the center of the dough. Fold the corners of the dough over the butter like an envelope, sealing the edges completely.

3. Rolling and Folding

  • Gently roll the dough into a long rectangle. Fold it into thirds (like a letter).

  • Rotate 90 degrees and repeat the rolling and folding.

  • Wrap and chill for 30 minutes. Repeat this process one more time to create layers, then chill for a final hour (or overnight).

4. Shape the Croissants

  • Roll the chilled dough out to about 1/4 inch thickness.

  • Cut into long, skinny triangles.

  • Starting at the wide base, roll the triangle up toward the point. Curve the ends slightly to create the crescent shape seen in your photo.

5. Proof and Bake

  • Place on a baking sheet lined with parchment paper. Cover loosely and let rise in a warm, draft-free spot for 45–60 minutes (GF dough won’t double, but it will look “puffy”).

  • Preheat your oven to 375°F (190°C).

  • Brush the tops gently with the egg wash.

  • Bake for 20–25 minutes until they are deep golden brown and sound hollow when tapped.

  • Transfer to a wire rack to cool completely so the interior structure sets.

Expert Tip

Because gluten-free dough is more fragile, if the dough starts to feel too soft or the butter starts to melt during rolling, pop it back in the freezer for 10 minutes before continuing.

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