🥐 Gluten-Free Croissant Recipe

✅ Prep Time: 1 hour (plus 12+ hours resting)

✅ Chill Time: 4 hours (minimum)

✅ Bake Time: 20–25 minutes

✅ Total Time: ~18 hours (including rest and chill time)

✅ Difficulty: Advanced

✅ Yields: 8 medium croissants

📋 Recipe Summary:

Buttery, flaky, and delightfully light, these Gluten-Free Croissants are everything you’ve missed if you’re avoiding gluten. Crafted with care and patience, this recipe mirrors the traditional French technique—minus the wheat. While this is not a quick bake, the payoff is absolutely worth it. Whether you’re serving them plain, filling them with chocolate, or using them for a breakfast sandwich, these croissants are a game-changer.

🛒 Ingredients:

For the Dough:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum included)
• ¼ cup almond flour (adds tenderness)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon dry active yeast
• ¾ cup warm milk (or dairy-free alternative)
• 1 teaspoon apple cider vinegar
• 2 large eggs
• 4 tablespoons unsalted butter, melted (or plant-based butter)

For the Butter Block:

• 1 cup (2 sticks) cold unsalted butter (or dairy-free substitute)
• 2 teaspoons gluten-free flour (for dusting)

For Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

🧑‍🍳 Equipment Needed:

• Rolling pin
• Parchment paper
• Plastic wrap
• Baking sheet
• Pastry brush
• Sharp knife or pizza cutter
• Stand mixer (optional, but helpful)

🕒 Time & Intensity Chart:

Stage	Time	Intensity	Notes
Dough Prep	1 hour	🟡 Medium	Mixing, proofing, and shaping dough
Chill & Lamination	4–6 hours	🔴 High	Requires precision and time
Final Rise	1–2 hours	🟢 Easy	Passive proofing
Bake	20–25 mins	🟡 Medium	Requires attention to browning
Total Active Time	~3–4 hours	🔺 Advanced	Suitable for experienced bakers

🔪 Step-by-Step Instructions:

🟢 Step 1: Make the Dough (Day 1)

1. In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine gluten-free flour, almond flour, sugar, and salt.
3. Whisk together eggs, vinegar, and melted butter. Pour into the flour mixture.
4. Add the yeast mixture and mix until a sticky dough forms.
5. Transfer dough to a floured surface, knead gently, then shape into a rectangle.
6. Wrap in plastic and refrigerate for at least 2 hours (overnight preferred).

🟡 Step 2: Prepare the Butter Block

1. Place cold butter between two sheets of parchment.
2. Pound and roll into a flat square (about 6×6 inches).
3. Chill until firm but pliable.

🔴 Step 3: Laminate the Dough

1. Roll out dough into a rectangle (about 8×12 inches).
2. Place the butter block in the center and fold the dough over it like a letter.
3. Rotate 90 degrees, roll it out gently, and fold again.
4. Wrap and refrigerate for 1 hour.
5. Repeat folding 2 more times, chilling 1 hour between each fold.

💡 Tip: Always keep dough cold to maintain butter layers.

🟢 Step 4: Shape the Croissants (Day 2)

1. Roll dough into a large rectangle, about ¼-inch thick.
2. Cut into long triangles (base 3–4 inches wide).
3. Starting from the base, gently roll up toward the tip to form a crescent.
4. Place on a parchment-lined baking sheet with the tip tucked under.

🕐 Step 5: Final Rise

• Cover loosely with plastic wrap and let rise at room temp for 1–2 hours, or until slightly puffy.

🔥 Step 6: Bake

1. Preheat oven to 400°F (200°C).
2. Brush croissants gently with egg wash (yolk + milk).
3. Bake for 20–25 minutes, rotating once halfway, until golden brown and puffed.

❄️ Step 7: Cool and Store

• Cool completely before serving.
• Store in an airtight container at room temperature for 2 days or freeze for up to 2 months.

🍽️ Serving Suggestions:

• With raspberry or apricot jam
• Filled with dark chocolate before baking for pain au chocolat
• Sliced and used for a croissant sandwich with eggs and bacon
• Simply served warm with coffee or tea

🥗 Nutrition (Per Croissant – Approximate):

Nutrient	Amount
Calories	320 kcal
Total Fat	20g
Saturated Fat	12g
Carbohydrates	28g
Fiber	2g
Sugars	4g
Protein	5g
Sodium	220mg
Cholesterol	65mg
Gluten	0g (certified GF)

🧠 Note: Nutrition varies depending on brand of flour and butter used.

🔁 Make-Ahead & Freezing Tips:

• Make Ahead: Shape croissants and freeze before final rise. When ready, let thaw overnight in fridge and rise before baking.
• Freeze Baked Croissants: Let cool fully, wrap tightly, and freeze for up to 2 months. Reheat in a 350°F oven for 10 minutes.

💬 FAQs

❓ Can I use dairy-free butter?

Absolutely! Use plant-based butter with a high fat content for best results.

❓ Why does gluten-free croissant dough feel wetter?

Gluten-free flour blends absorb moisture differently. A slightly wetter dough prevents dryness and crumbling.

❓ Can I make this without xanthan gum?

If your flour doesn’t include xanthan gum, add 1 teaspoon per 2 ½ cups flour. It helps mimic the stretch and structure of gluten.

❓ What if I don’t have almond flour?

Substitute with sorghum or oat flour for a slightly different texture.

⭐ Final Thoughts

Making gluten-free croissants is a labor of love—but the results speak for themselves. Crisp, golden layers on the outside and soft, airy interiors await anyone who takes the time. Whether you’re gluten-sensitive or just love a good baking challenge, this recipe proves that going gluten-free doesn’t mean giving up indulgent, bakery-quality pastries.