Gluten-Free Croissants Recipe

Name: Gluten-Free Croissants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sorghum flour; 1/2 cup chickpea flour; 1/2 cup almond meal or 1/2 cup additional flour; 1 cup rice flour; 1 1 cup tapioca starch or 1 cup flour; 4 teaspoons xanthan gum; 1 1/2 teaspoons salt; 4 teaspoons yeast; 1/4 cup sugar; 1 cup warm milk (milk of choice) or 1 cup water (milk of choice); 2 eggs; 8 tablespoons butter or 8 tablespoons margarine, melted; ½ tablespoons cold butter or ½ tablespoons margarine, cut into small pieces; 1/2 cup fruit spread, warmed (optional)

Servings: persons

1 cup sorghum flour
1/2 cup chickpea flour
1/2 cup almond meal or 1/2 cup additional flour
1 cup rice flour
1 1 cup tapioca starch or 1 cup flour
4 teaspoons xanthan gum
1 1/2 teaspoons salt
4 teaspoons yeast
1/4 cup sugar
1 cup warm milk (milk of choice) or 1 cup water (milk of choice)
2 eggs
8 tablespoons butter or 8 tablespoons margarine, melted
½ tablespoons cold butter or ½ tablespoons margarine, cut into small pieces
1/2 cup fruit spread, warmed (optional)

1
Combine first seven ingredients and blend well.
2
Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve.
3
In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.
4
Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.
5
Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges.
6
Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.)
7
Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sorghum flour, 1/2 cup chickpea flour, 1/2 cup almond meal or 1/2 cup additional flour, 1 cup rice flour, and more.

Yes, Gluten-Free Croissants falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Croissants

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