Make gluten free croissants this weekend — it is actually not as exhausting as you assume! With this gf croissant recipe, you may benefit from the essentially the most tender, flaky outcomes ever.
When you’ve got ever puzzled if you happen to might make gluten free croissants at house—whether or not you might actually do it—this recipe ought to settle the problem as soon as and for all. You are able to do it. You ought to do it. Right here’s how, step-by-step.
The most effective gluten free croissants you’ll ever make
These croissants are absolutely the actual Frenchie-style, unbelievably melt-in-your-mouth flaky deal, however they’re truly fairly simple to do. Sure—that’s proper. I stated that conventional, yeasted croissants are simple.
The variety of step-by-step pictures you see within the pictures and the video will not be as a result of it’s exhausting to make these lovely pastries occur. It’s as a result of I do know you would possibly fret over the entire enterprise, so I assumed some hand-holding was so as. That’s all!
Imagine it or not, conventional gluten free croissants are one of the crucial widespread recipes requests I’ve acquired over all of the years of penning this weblog. It’s not prefer it’s daily that I’m positively buried with requests from readers merely dying to make their very own croissants, although.
It’s extra like a gradual drip-drip-drip of requests over time. Over time I’ve largely pointed readers within the route of those custard-filled danishes from years in the past, since danishes are produced from yeasted puff pastry, which is absolutely what croissant dough is.
I’ve additionally recommended to readers that they only use my recipe for gluten free puff pastry (no yeast concerned), and name it a day. In any case, that’s a scrumptious recipe that makes actually flaky gf pastries.
The key to the right gluten free croissant
Conventional croissants are, certainly, made with what is actually a yeasted puff pastry dough, making these essentially the most delicate and flaky of pastries as they get carry each from yeast and from “laminated” dough (lamination is just the method by which you encase layer after layer of chilly butter in layer after layer of pastry dough). That’s the one time you’ll hear any “fancy” phrases, although, on this complete enterprise. Interval full cease.
Learn via the directions under, stare on the step-by-step pictures, and watch the video. Observe the temperature directions to the letter (generally substances and doughs are room temperature, generally (normally) they’re chilly), and do not forget that pastry dough is way much less a matter of chemistry than it’s a matter of structure.
Layers and layers of butter surrounded by layers and layers of gluten free flour. The yeast offers these an additional carry over puff pastry, however actually the final puff pastry structure is what does the heavy-lifting of making the flakiness we crave.
Consider it like this: in contrast to flour, butter expands because it warms. When the butter layers (created within the “turns” described under) are correctly chilled, they hit the warmth of the oven and puff up, forcing the flour layers up and out.
Gluten free croissant substances
- Gluten free pastry flour – For this simple gluten free croissant recipe, you want a pastry flour, which you’ll be able to simply make your self by combining Higher Batter all goal flour, cornstarch, and dry milk.
- Immediate yeast – Yeast is what distinguishes gluten free croissant dough from pastry dough. Throughout a proofing interval, it causes your croissants to puff up, revealing all these wonderful layers. Right here, we use on the spot yeast, because it doesn’t need to be hydrated in liquid first, however could be whisked proper into the dry substances. For those who solely have energetic dry yeast, you’ll want 25% extra of it, by weight, and to let it proof first in a few of the milk.
- Sugar – There’s solely slightly sugar on this gluten free croissant recipe to “feed” the yeast.
- Salt – Salt is a should to enrich the extreme buttery taste, and to manage the yeast.
- Butter – That is the star of the present. It’s what offers you that unimaginable taste and mouthfeel, however because the gf croissants bakes, it’s additionally what releases steam for max flakiness.
- Milk – That is the liquid that brings the gluten free croissant dough collectively.
- Eggs – We solely want one egg for this gf croissant recipe, to brush on earlier than baking, so you possibly can obtain a wealthy, golden brown crust.
Gear that you must make gf croissants
- Massive mixing bowl
- Rolling pin
- Parchment paper
- Plastic wrap
- Pastry cutter or pizza cutter
- Baking sheets
- Basting brush
Gluten free croissants vs. gluten free crescent rolls
Be trustworthy: Have you ever been utilizing the phrases croissant and crescent roll interchangeably? It’s okay when you’ve got, as many individuals do within the gluten free baking world (and the world at massive).
The baked items do look comparable, each being formed right into a crescent after having been rolled. However there’s an enormous distinction in terms of preparation and finally style and texture.
Gluten free crescent rolls are made utilizing a gluten free bread flour mix that you simply roll out and form. In comparison with making croissants, a gluten free crescent roll recipe is a really fast and easy affair.
GF croissants take extra effort and time since you laminate the dough, or fold in a butter packet with a number of folds to create flaky layers. You additionally use a pastry flour mix that incorporates dry milk.
Ideas for making gluten free croissants
Don’t attempt to rush the method
Look, I’ll simply come proper out and say that making gf croissants isn’t the form of activity that you simply take up on a busy Friday night time whenever you’re in a rush to get dinner on the desk. It’s not even the form of factor that you simply do on a gradual Wednesday afternoon when you’ve an hour to burn.
It’s takes time to make gluten free croissants, and if you happen to attempt to rush the method — say, by skipping the a number of refrigeration steps or decreasing the variety of turns — you’re not going to finish up with the identical buttery, flaky goodness you see in all these photos.
The primary time you resolve to make gluten free croissant rolls, put aside a weekend. Give your self loads of time to get aware of the preparation steps and follow, follow, follow. It’s the one method you’ll construct the arrogance and ability to do these proper.
Splurge on the butter packet
I might argue that the butter packet is the star of this present. And since you don’t want a ton of it (even supposing it provides essentially the most taste), it’s the right place to splurge when shopping for substances.
For those who can swing it, I extremely counsel attempting a European-style butter. Abroad, butter is made with extra fats, so it’s so extremely wealthy and flavorful.
Shaping gluten free croissants
These gluten free croissants look actually fancy, however I promise that getting them into that form isn’t practically as exhausting because it seems to be.
When you’ve rolled out your dough a last time, you narrow out equally sized rectangles. You then slice these rectangles diagonally to create lengthy triangles.
I counsel utilizing a pastry wheel for this step, however a pizza cutter or sharp knife will work too. You want a pointy device as crisp strains assist preserve definition.
All that’s left to do now’s put a small slit on the widest a part of the triangle, after which roll the croissants up from the bottom, simply barely turning the sides away from one another as you go.
Don’t hesitate to refrigerate
Bear in mind how I stated that the butter is the star of the present? Like a star, it may be a bit moody and demanding.
As you put together this gluten free croissants recipe, you must take care that the butter doesn’t soften. This implies working shortly briefly bursts, placing the dough again into the fridge continuously in order that the butter stays stable.
There could also be instances whenever you discover indicators that the butter is melting. The dough might change into sticky or troublesome to deal with. Even when the recipe doesn’t name for refrigeration at any specific time, don’t hesitate to throw it in there everytime you want — even when it’s simply so you possibly can take a break.
Tips on how to retailer gluten free croissants so that they keep recent
Baked gluten free croissants can sit at room temperature in an hermetic container, they usually’ll keep recent for 2 to a few days.
Observe that the longer they sit, the extra they’ll harden and go stale. For those who get to that time, you possibly can shortly refresh a gluten free croissant to revive softness by popping it into the microwave for 10 to fifteen seconds.
Can I freeze baked gluten free croissants?
Completely! For those who’ve made too many or are merely meal planning, you possibly can freeze further croissants to get pleasure from one other time.
First, be sure that they’re fully cool. Place them on a baking sheet, and pop the entire thing into the freezer. When the croissants are largely frozen, you possibly can switch them to a freezer secure, ziptop bag. They’ll keep good for a few months.
While you’re able to defrost, you possibly can depart the croissants on the counter or within the fridge, after which bake them for a couple of minutes at 350°F till they’re heated via.
Gluten free croissants: substitutions
Gluten free, dairy free croissants
There’s fairly a little bit of dairy on this gluten free croissants recipe. There’s the dry milk within the gluten free pastry flour mix, the liquid milk for combining the dough, and naturally, the butter.
Rather than dry milk, you possibly can attempt utilizing a substitute like coconut milk powder or soy milk powder. Soy milk tends to toughen baked items, although, so I’d be extra inclined to attempt the coconut milk powder.
You should utilize a dairy free milk of your alternative instead of the liquid milk. Almond milk or coconut milk will in all probability work effective.
For the butter, you possibly can seemingly substitute your favourite vegan butter. My favourite model is Soften, and once I can’t discover that, I’m going with Earth Stability.
Gluten free, egg free croissants
We solely use egg as a wash previous to baking these gluten free croissants. It helps create a beautiful golden-brown crust, however if you happen to can’t have eggs, you possibly can simply use melted butter or melted vegan butter as a replacement.
Gluten free, vegan croissants
For gluten free, vegan croissants, you’ll wish to comply with all of my strategies above for changing the dairy and eggs.
Gluten free croissant variations
There aren’t a variety of variation choices in terms of conventional gluten free croissants, however there may be one you’ll seemingly have an interest to learn about.
And that will be gluten free ache au chocolat — gluten free chocolate croissants.
Does that sound wonderful? Completely! Will it contain plenty of recipe deviation and further time? Completely not!
A gluten free chocolate croissant recipe is strictly the identical as the normal croissants recipe, besides earlier than you roll your triangles, you drop a couple of small items of chocolate onto the dough.
That’s it! Bake as instructed, and also you’ll get pleasure from crispy, flaky croissants with a contact of luscious, melted chocolate.
FAQs
Are croissants gluten free?
No, conventional croissants usually are not gluten free. That’s as a result of they’re made utilizing a wheat primarily based flour. All these croissant choices you see on the retailer? Except they’re particularly marked gluten free (and there gained’t be many), they’re off limits.
Is it exhausting to make gluten free croissants?
Fortunately, making your personal gluten free croissants isn’t exhausting in any respect.
Sure, it takes time, however the steps themselves are fairly easy. As long as you comply with my recipe intently and afford your self loads of time for refrigeration and proofing, you’ll be effective!
What one of the best flour for gluten free croissants?
For my gluten free croissant recipe, I exploit a home made pastry flour. This gluten free flour mix combines Higher Batter all goal flour, corn starch, and dry milk to create the right consistency for these delicate breads.
If you wish to go the ready route, you too can use Cup4Cup gluten free flour as that’s a pastry flour with all the required substances.
What’s the distinction between gf croissant dough and puff pastry dough?
The largest distinction between gluten free croissant dough and puff pastry is that the primary makes use of yeast and the second doesn’t.
Preparation of the 2 could be very comparable with the butter packets and the laminating, however including yeast offers croissants a puffier, flaky consistency.
Are gluten free croissants and gluten free crescent rolls the identical factor?
Whereas a gluten free croissant and a crescent roll might look comparable at a distance, they’re distinct baked items.
Croissants require laminating to create layer upon layer of flaky goodness.
Crescent rolls are faster and simpler to make as you simply pull collectively the dough, roll it out, and get to shaping.
What does it imply to laminate gluten free croissant dough?
Laminating might sound technical, nevertheless it simply describes the method of folding a butter packet into dough.
It’s not a tough course of in any respect, nevertheless it’s a requirement if you need all of the flaky layers for which croissants are recognized.
Can I make gluten free croissant rolls upfront?
Sure, there are a number of methods you could make croissants upfront to avoid wasting time.
First, you possibly can put collectively the gluten free croissant dough, even form it into croissants, and allow them to proof. Then, after they’ve expanded, freeze the uncooked croissants in a single layer on a baking sheet that’s sufficiently small to slot in your freezer for as much as a month. While you’re able to make croissants, defrost the dough after which proceed with shaping and proofing.
Final, you possibly can freeze croissants that you simply’ve already baked. Ensure the baked croissants are cool, after which put them in a ziptop bag earlier than transferring to the freezer. While you want them, you possibly can defrost them on the counter or within the fridge, after which bake them for a couple of minutes earlier than serving.
Can I double this gluten free croissant recipe?
Sure, you possibly can double this gf croissant recipe, however I don’t advocate it if you happen to’re making them for the primary time.
There’s a little bit of an artwork of creating one of the best gluten free croissants, and also you don’t wish to put undue strain on your self by having to work with tons of dough. In your first go, comply with the recipe precisely as written.
When you’ve bought some expertise underneath your belt, be happy to double the recipe and luxuriate in much more of those splendidly buttery treats.
Gluten Free Croissants Recipe, under
Do-it-yourself Gluten Free Croissants Recipe | So Buttery, Flaky, and Simple!
Make gluten free croissants this weekend — it is actually not as exhausting as you assume! With this gf croissant recipe, you may benefit from the essentially the most tender, flaky outcomes ever.
Yield: 10 croissants
Substances
For the dough
- 2 ¼ cups (315 g) gluten free pastry flour or Cup4Cup gluten free flour (the “actual” factor, or my mock Cup4Cup), plus extra for sprinkling
- 2 teaspoons (6 g) on the spot yeast
- 2 tablespoons (24 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
- 3 tablespoons (42 g) unsalted butter melted and cooled
- ¾ cup (6 fluid ounces) complete milk at room temperature
For the butter packet
- 16 tablespoons (224 g) unsalted butter chilled
- ¼ cup (36 g) gluten free pastry flour or Cup4Cup gluten free flour (the “actual” factor, or my mock Cup4Cup)
- Egg wash (1 egg + 1 tablespoon water, crushed properly), for brushing
Directions
Make the dough.
-
In a big bowl, place the flour, yeast and sugar, and whisk to mix properly. Add the salt, and whisk once more to mix.
-
Create a properly within the middle of the dry substances, add the butter and milk, and blend till the dough comes collectively.
-
Add extra flour by the half-teaspoonful if essential to convey the dough collectively.
-
End up the dough onto a calmly floured floor, sprinkle the highest very calmly with extra flour, and roll right into a 9-inch spherical.
-
Wrap tightly in plastic wrap and place within the fridge to relax whilst you put together the butter packet.
Put together the butter packet.
-
Sprinkle a chunk of unbleached parchment paper with 1/8 cup (2 tablespoons) of the flour, and place all 16 tablespoons (ideally in 2 complete sticks) of butter on high and press collectively.
-
Sprinkle with the remaining 2 tablespoons of flour, and canopy with one other piece of unbleached parchment paper.
-
Pound the butter with a rolling pin till it flattens and melds collectively.
-
Uncover and fold the flattened butter in half, cowl once more with the parchment and pound once more till you’ve a 5-inch sq. butter packet.
-
Cowl the butter packet fully with parchment, and place within the fridge to relax for five minutes or till agency.
Wrap the dough across the butter packet.
-
Take away the 9-inch spherical dough from the fridge, unwrap it, and place it on a calmly floured floor.
-
Place the chilled butter packet immediately within the middle of the dough and rating the perimeters of the dough calmly to characterize the precise dimension of the butter. Take away the butter and set it apart.
-
Utilizing a rolling pin and sprinkling the dough calmly with flour as needed to forestall it from sticking, start on the website of every of the 4 scorings and roll the sides of the dough away from the middle to create 4 flaps, leaving the middle of the dough intact.
-
Return the butter packet to the intact middle of the dough, and wrap the flaps of the dough across the butter packet such as you would a gift.
Roll out the dough with the butter and full the primary “flip.”
-
Sprinkle the dough-and-butter-packet calmly with extra flour, and roll out right into a 1/2-inch thick rectangle.
-
Fold the rectangle over on itself in thirds, as you’ll a enterprise letter. Sprinkle the dough once more calmly with flour.
-
With the size of the 3-layer rectangle of dough working parallel to your physique, roll the dough away from you right into a rectangle that’s once more about 1/2-inch thick.
-
Flip the left and proper sides of the 1/2-inch thick rectangle over on themselves once more, as you’ll a enterprise letter.
-
You could have simply accomplished the primary “flip.” Wrap the folded dough tightly in plastic wrap and place within the fridge to relax for a minimum of 4 hours or as much as in a single day.
Full the remaining 4 to five “turns.”
-
As soon as the dough has completed chilling after its first flip, repeat the method of rolling the 3-layer dough out right into a 1/2-inch thick rectangle, then refolding the dough like a enterprise letter, a minimum of 4 extra instances, (for good measure, 5 extra instances).
-
You should definitely wrap and chill the 3-layer rectangle of dough within the fridge for a minimum of half-hour (or the freezer for 10 minutes) in between turns.
Form the croissants.
-
Line rimmed baking sheets with unbleached parchment paper and set them apart.
-
Roll out the ready 3-layer croissant dough right into a 1/4-inch thick rectangle.
-
Utilizing a pastry wheel or pizza wheel (or very sharp knife—well-defined edges are important right here), sq. the sides, then lower out as many 4-inch x 6-inch rectangles as you possibly can.
-
Slice every rectangle diagonally into two triangles and separate the shapes from each other.
-
Sprinkling calmly with flour as needed to forestall sticking, roll every triangle out to elongate it to about 8-inches from base to tip.
-
Slice a notch into the bottom of every triangle about 1/2-inch deep, and roll every triangle right into a coil from base to tip, turning the sides barely away from one another as you roll.
-
Place on the ready baking sheets, seam facet down, about 2-inches aside from each other.
-
Proof the croissants.
-
Cowl calmly with oiled plastic wrap and place in a heat, draft-free location till practically doubled in dimension. You will notice the person layers in every fold start to separate barely from each other as soon as the croissants are absolutely proofed.
-
Uncover the baking sheets and brush the tops and sides of the croissants with the egg wash.
-
To keep away from gluing the coiled layers of every croissant collectively, brush with the egg wash by starting within the middle of every pastry and brushing out to the perimeters in a single movement on all sides, with the “grain” of every coil, not towards.
Chill the proofed croissants.
Bake the croissants.
-
Whereas the formed croissants are chilling, preheat your oven to 400°F.
-
Place the chilled and proofed croissants within the middle of the preheated oven, one baking sheet at a time, and bake for about 20 minutes, or till deep golden brown throughout and agency to the contact.
-
Permit to chill briefly earlier than serving.
Notes
Initially printed on the weblog in 2014. Most pictures, video, and most textual content new; recipe largely unchanged.
Do-it-yourself Gluten Free Croissants Recipe | So Buttery, Flaky, and Simple!
Make gluten free croissants this weekend — it is actually not as exhausting as you assume! With this gf croissant recipe, you may benefit from the essentially the most tender, flaky outcomes ever.
Yield: 10 croissants
Substances
For the dough
- 2 ¼ cups (315 g) gluten free pastry flour or Cup4Cup gluten free flour (the “actual” factor, or my mock Cup4Cup), plus extra for sprinkling
- 2 teaspoons (6 g) on the spot yeast
- 2 tablespoons (24 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
- 3 tablespoons (42 g) unsalted butter melted and cooled
- ¾ cup (6 fluid ounces) complete milk at room temperature
For the butter packet
- 16 tablespoons (224 g) unsalted butter chilled
- ¼ cup (36 g) gluten free pastry flour or Cup4Cup gluten free flour (the “actual” factor, or my mock Cup4Cup)
- Egg wash (1 egg + 1 tablespoon water, crushed properly), for brushing
Directions
Make the dough.
-
In a big bowl, place the flour, yeast and sugar, and whisk to mix properly. Add the salt, and whisk once more to mix.
-
Create a properly within the middle of the dry substances, add the butter and milk, and blend till the dough comes collectively.
-
Add extra flour by the half-teaspoonful if essential to convey the dough collectively.
-
End up the dough onto a calmly floured floor, sprinkle the highest very calmly with extra flour, and roll right into a 9-inch spherical.
-
Wrap tightly in plastic wrap and place within the fridge to relax whilst you put together the butter packet.
Put together the butter packet.
-
Sprinkle a chunk of unbleached parchment paper with 1/8 cup (2 tablespoons) of the flour, and place all 16 tablespoons (ideally in 2 complete sticks) of butter on high and press collectively.
-
Sprinkle with the remaining 2 tablespoons of flour, and canopy with one other piece of unbleached parchment paper.
-
Pound the butter with a rolling pin till it flattens and melds collectively.
-
Uncover and fold the flattened butter in half, cowl once more with the parchment and pound once more till you’ve a 5-inch sq. butter packet.
-
Cowl the butter packet fully with parchment, and place within the fridge to relax for five minutes or till agency.
Wrap the dough across the butter packet.
-
Take away the 9-inch spherical dough from the fridge, unwrap it, and place it on a calmly floured floor.
-
Place the chilled butter packet immediately within the middle of the dough and rating the perimeters of the dough calmly to characterize the precise dimension of the butter. Take away the butter and set it apart.
-
Utilizing a rolling pin and sprinkling the dough calmly with flour as needed to forestall it from sticking, start on the website of every of the 4 scorings and roll the sides of the dough away from the middle to create 4 flaps, leaving the middle of the dough intact.
-
Return the butter packet to the intact middle of the dough, and wrap the flaps of the dough across the butter packet such as you would a gift.
Roll out the dough with the butter and full the primary “flip.”
-
Sprinkle the dough-and-butter-packet calmly with extra flour, and roll out right into a 1/2-inch thick rectangle.
-
Fold the rectangle over on itself in thirds, as you’ll a enterprise letter. Sprinkle the dough once more calmly with flour.
-
With the size of the 3-layer rectangle of dough working parallel to your physique, roll the dough away from you right into a rectangle that’s once more about 1/2-inch thick.
-
Flip the left and proper sides of the 1/2-inch thick rectangle over on themselves once more, as you’ll a enterprise letter.
-
You could have simply accomplished the primary “flip.” Wrap the folded dough tightly in plastic wrap and place within the fridge to relax for a minimum of 4 hours or as much as in a single day.
Full the remaining 4 to five “turns.”
-
As soon as the dough has completed chilling after its first flip, repeat the method of rolling the 3-layer dough out right into a 1/2-inch thick rectangle, then refolding the dough like a enterprise letter, a minimum of 4 extra instances, (for good measure, 5 extra instances).
-
You should definitely wrap and chill the 3-layer rectangle of dough within the fridge for a minimum of half-hour (or the freezer for 10 minutes) in between turns.
Form the croissants.
-
Line rimmed baking sheets with unbleached parchment paper and set them apart.
-
Roll out the ready 3-layer croissant dough right into a 1/4-inch thick rectangle.
-
Utilizing a pastry wheel or pizza wheel (or very sharp knife—well-defined edges are important right here), sq. the sides, then lower out as many 4-inch x 6-inch rectangles as you possibly can.
-
Slice every rectangle diagonally into two triangles and separate the shapes from each other.
-
Sprinkling calmly with flour as needed to forestall sticking, roll every triangle out to elongate it to about 8-inches from base to tip.
-
Slice a notch into the bottom of every triangle about 1/2-inch deep, and roll every triangle right into a coil from base to tip, turning the sides barely away from one another as you roll.
-
Place on the ready baking sheets, seam facet down, about 2-inches aside from each other.
-
Proof the croissants.
-
Cowl calmly with oiled plastic wrap and place in a heat, draft-free location till practically doubled in dimension. You will notice the person layers in every fold start to separate barely from each other as soon as the croissants are absolutely proofed.
-
Uncover the baking sheets and brush the tops and sides of the croissants with the egg wash.
-
To keep away from gluing the coiled layers of every croissant collectively, brush with the egg wash by starting within the middle of every pastry and brushing out to the perimeters in a single movement on all sides, with the “grain” of every coil, not towards.
Chill the proofed croissants.
Bake the croissants.
-
Whereas the formed croissants are chilling, preheat your oven to 400°F.
-
Place the chilled and proofed croissants within the middle of the preheated oven, one baking sheet at a time, and bake for about 20 minutes, or till deep golden brown throughout and agency to the contact.
-
Permit to chill briefly earlier than serving.
Notes
Initially printed on the weblog in 2014. Most pictures, video, and most textual content new; recipe largely unchanged.
