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Homemade gluten free croissant on a rustic wooden table

Gluten Free Croissants

Indulge in flaky, buttery gluten-free croissants that melt in your mouth, perfect for brunch or breakfast.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 croissants
Course: Breakfast, Brunch
Cuisine: French, Gluten-Free
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 1/4 cups gluten free pastry flour
  • 2 teaspoons instant yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter (melted and cooled)
  • 3/4 cup whole milk (at room temperature)
Butter Packet
  • 16 tablespoons unsalted butter (chilled) This butter needs to be chilled and flattened into a rectangle.
For Dusting and Egg Wash
  • 1/4 cup gluten free pastry flour (for dusting)
  • 1 egg egg + 1 tablespoon water (for egg wash) Can substitute with almond milk or coconut milk for an egg-free option.

Method
 

Making the Dough
  1. In a bowl, combine the gluten-free flour, yeast, sugar, salt, melted butter, and milk. Mix until smooth.
Preparing the Butter Packet
  1. Flatten the chilled butter between parchment paper into a rectangle.
Encasing the Butter
  1. Roll the dough out and encase the butter packet inside.
First Turn
  1. Use a rolling pin to flatten the dough and complete the first turn.
Completing Turns
  1. Keep rolling and folding to create flaky layers, completing an additional 4 to 5 turns. Do not rush this step for the best texture.
Shaping Croissants
  1. Cut the dough into triangles and roll them tightly from the base to the tip.
Proofing Croissants
  1. Let the croissants rise until doubled in size. Patience is key!
Chilling
  1. Chill the proofed croissants to help them hold their shape while baking.
Baking
  1. Brush the croissants with egg wash and bake until golden brown.

Notes

Store in an airtight container for 2-3 days at room temperature or up to 2 weeks in the freezer. Reheat in the oven for best results. You can add herbs or chocolate chips for variations. Use chilled butter for flaky layers.