Description
Unlock the secret to perfectly flaky, buttery gluten-free croissants with this comprehensive guide. Enjoy homemade pastries that rival their traditional counterparts.
Ingredients
Scale
- For the Dough:
- 1 ½ cups (360ml) warm whole milk (105-115°F / 40-46°C), or full-fat dairy-free alternative
- ½ cup (100g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast (1 standard packet)
- 4 cups (560g) high-quality gluten-free all-purpose flour blend (with xanthan gum)
- 1 ½ teaspoons (9g) fine sea salt
- For the Butter Block:
- 1 ½ cups (340g) unsalted European-style butter (82% butterfat), very cold, or block-style dairy-free baking butter
- For the Egg Wash (Optional):
- 1 large egg, beaten with 1 tablespoon milk or water
Instructions
- 1. Make the Dough: In a large bowl, combine warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy. Add GF flour blend and salt; mix with a stand mixer for 5-7 minutes until cohesive. Cover and refrigerate for 2 hours or overnight.
- 2. Prepare Butter Block: Pound cold butter between parchment paper to an 8×8 inch (20×20 cm) square. Refrigerate.
- 3. First Lamination Turn: On a lightly floured surface, roll chilled dough to 16×8 inches (40×20 cm). Place butter block on one half, fold dough over, and seal edges. Roll to 24×10 inches (60×25 cm). Perform a ‘book fold’: fold ends to center, then fold in half. Wrap and refrigerate 30-45 minutes.
- 4. Second & Third Lamination Turns: Repeat the rolling, ‘book fold’, wrapping, and chilling process two more times, rotating the dough 90 degrees each time before rolling. After the final fold, chill for at least 1 hour.
- 5. Shape Croissants: Roll dough to 1/8 inch (3-4 mm) thick rectangle. Trim edges. Cut into 4-inch wide, 8-inch long triangles. Gently stretch the base, roll tightly from wide end to point, and curve ends into a crescent. Place on parchment-lined baking sheets.
- 6. Proof: Cover loosely and proof in a warm, draft-free place for 2-3 hours, until nearly doubled and puffy.
- 7. Bake: Preheat oven to 400°F (200°C). Brush with egg wash. Bake 10 mins at 400°F, then reduce to 375°F (190°C) and bake another 12-18 mins, until deep golden.
- 8. Cool & Enjoy: Transfer to a wire rack to cool completely before serving.
- Prep Time: 2 hours 30 mins (active)
- Cook Time: 25-30 mins