Description
Delicious homemade gluten-free croissants with flaky layers, perfect for brunch or a cozy breakfast.
Ingredients
Scale
- 2 cups gluten free all-purpose flour blend
- 1 tablespoon psyllium husk powder
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup milk, warmed slightly
- 1/2 cup butter for the dough
- 3/4 cup butter for laminating
- 1 egg for egg wash
Instructions
- Make the dough by mixing dry ingredients, then add warm milk and butter. Stir until it forms a rough dough. Let it sit for a few minutes, then knead into a smoother ball.
- Chill the dough in a rectangle shape for at least 1 hour.
- Prep the laminating butter by flattening it between parchment and chilling it until cold but flexible.
- Roll the dough larger than the butter block, enclose the butter, and fold the dough over it.
- Roll into a longer rectangle, fold like a letter, and chill for 20-30 minutes. Repeat this two more times.
- Shape the dough into long triangles and roll each triangle from the wide end to the tip, placing on a lined baking sheet.
- Proof until visibly puffy, for about 1 to 2 hours.
- Brush with egg wash and bake until deeply golden, then cool for at least 10 minutes before serving.
Notes
Chill the dough and butter often to ensure flaky layers. Pair with savory dishes like peppery eggs for delicious combinations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gluten free, croissants, breakfast, flaky pastries