Decent gluten free croissants were a myth, something I dreamed of but couldn’t have. Unfortunately. if you go gluten free it means you forgo pastries and you’re left staring at the real thing in instagram posts and through café windows. Usually, decent gluten free croissants are hard to find because pastry needs gluten to rise and get that flakiness, which is why most croissants are often hard and dry. But after craving gluten free croissant for almost a week I decided to take a risk and try making my own. I looked up several recipes but they all seemed too complicated and took too long or too many ingredients so I decided to try making my own recipe. Now, I expected this recipe to go horribly wrong and I had prepared myself for utter disappointment and inedible croissants, so you can imagine my shock when the croissants came out golden, flaky on the outside and soft on the inside. This has to be the best gluten free croissants I’ve ever had and to confirm it, I had my whole family try it out; including my non gluten-free dad who loves the real version yet went for seconds.
I honestly had to make sure I wasn’t dreaming because how the hell did they come out so good on my first try?! My second thought was sharing it with you guys because it would be a shame not to. The process is really simple and you most likely have all the ingredients you need for this recipe. Unlike most croissant recipes, this one doesn’t require complicated ingredients or 8 hours of prep time. So here it is…
- 500g Gluten Free All Purpose flour (I use one that’s great for bread recipes)
- 4 eggs
- 250ml Almond Milk (or any milk you like)
- 1tsp Vinegar
- 2tbsp Coconut sugar
- 1/4 cup olive oil
- 1tbsp yeast
- 3/4 Stick of Butter
- First add 5 tbsp of warm water to a bowl and sprinkle your yeast over it to activate the yeast (skip this step if you’re using activated yeast). Do not mix, let rest for 10 mins.
- In a separate bowl, add in your dry ingredients; flour, sugar and a pinch of salt if you’re using unsalted butter. (You can add the dry yeast here only if you’re using the activated one).
- In another bowl, mix in your wet ingredients; milk, 3 eggs and vinegar.
- Now come back to the activated yeast (should form a slightly foam) and stir it well.
- Combine the wet and dry mixtures along with the olive oil and the yeast. You can use a hand mixer for this but I suggest using your hand since you will be kneading the dough.
- Once the dough has properly formed, let rest for about 30 mins.
- Then dust your surface with more flour and scoop out the dough, start kneading with a bit of flour so that it doesn’t stick.
- Roll out the dough into a thick square, slice about half of your butter into thin slices (you can roll the cold butter between two pieces of parchment paper to form a slab.
- Place the layer of butter at the centre of the dough and fold the sides like an envelope.
- Repeat this process with the other half of the butter, so that you have 2 layers of butter in the dough.
- Now place the dough into the freezer for about 20 mins. This will make it easier to roll it out once the butter is firm.
- Make sure to clean your working surface, dust it with flour and take out the dough to roll it out into thinly (about 3-5mm).
- Preheat over to 200ºC.
- Slice the dough into triangles (isosceles) and start rolling from the bottom of the triangle towards the tip, so that it forms the shape of a croissant. (I’ve only included the two pictures below for reference).
- Place the croissants on parchment paper and mix the remaining egg for an egg wash. Gently brush each croissant with the egg wash so that they become golden brown.
- Bake the croissants for 20-25mins or until golden brown on the top and bottom. Enjoy them warm or store in a cool dry place and reheat when necessary.
If there’s one recipe you need to try out from me it’s this one! These croissants did not last long in my house but I will definitely make them again. If you have any recommendations or recipe requests please let me know down in the comments. My next challenge is making pain au chocolat and I can’t wait to use vegan chocolate in a similar recipe. Thank you for reading and checking out my blog, please like and follow for more posts like this one, xoxo.
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