Gluten-Free Croissants (Printable)

Achieve bakery-style flaky layers with this gluten-free croissant dough. Butter laminated pastry yields golden, crescent-shaped delights.

# What You'll Need:

→ Dough

01 - 2 1/4 cups gluten-free all-purpose flour with xanthan gum
02 - 2 tbsp sugar
03 - 1 tsp salt
04 - 1 packet (7 g) instant dry yeast
05 - 3/4 cup warm milk
06 - 1 large egg, room temperature
07 - 3 tbsp unsalted butter, softened

→ Butter Layer

08 - 1/2 cup cold unsalted butter

→ Egg Wash

09 - 1 egg yolk
10 - 1 tbsp milk

# How to Make It:

01 - Combine gluten-free flour, sugar, salt, and instant yeast in a large bowl. Whisk warm milk and egg together, then add to dry ingredients. Mix until soft dough forms. Beat in softened butter until fully incorporated. Cover and refrigerate for 1 hour.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into a 5 x 7-inch rectangle. Chill in refrigerator until firm.
03 - Roll chilled dough on lightly floured surface into 10 x 14-inch rectangle. Place butter layer in center and fold dough over to completely encase. Roll out gently to 10 x 14-inch rectangle, then fold into thirds like a letter. Wrap and chill for 30 minutes. Repeat rolling, folding, and chilling process two more times for three complete folds.
04 - Roll dough into 12 x 16-inch rectangle. Cut into 8 triangles. Starting at wide end, roll each triangle into croissant shape. Place on parchment-lined baking sheet.
05 - Cover loosely and let rise in warm place for approximately 2 hours until puffy. Preheat oven to 400°F. Whisk egg yolk and milk for glaze, then brush over croissants. Bake for 18-20 minutes until golden brown.
06 - Transfer to cooling rack and let cool completely before serving.

# Expert Suggestions:

01 -
  • You get that authentic French bakery experience without the gluten that usually keeps you away from pastry cases
  • The process is meditative and rewarding, turning your kitchen into a Parisian atelier for a day
02 -
  • Gluten-free dough warms up faster than wheat dough, so work quickly and return it to the fridge if it starts getting sticky or soft
  • The chilling periods between folds are absolutely essential they keep the butter distinct from the dough layers, creating that signature flake
03 -
  • Weigh your ingredients rather than using cup measures gluten-free flour packing varies dramatically and can throw off the delicate balance
  • If your butter breaks through the dough during rolling, patch it with a little flour and chill for 15 minutes before continuing

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