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I agree with you that we shouldnt be eating this packaged, manufactured crud, it isnt healthy for anyone. I personally will get a gluten free cookie from our local gluten free market every other week or so as a treat, but only as a rare treat. I feel that day to day eating should consist of vegetables, meats, eggs, raw nuts, cheese and maybe a fruit here and there. Most of the gluten free stuff I see out there on the shelves will still lead to diabetes if we include it in our daily diet. Thanks for another good post.
Why This Recipe Works
This recipe came our flakey and buttery because we used a rough puff or flakey pastry method for the dough. If you never made a rough puff before it is in between a shortcrust dough and traditional puff pastry.
It works here because we get some lamination without the work of making puff pastry or using gluten. But we also get resting time which hydrates the gluten-free flour .
I also found that using traditional warm milk style dinner roll recipes resulted in a dense dough that wasnt reminiscent of the light and airy Pillsbury crescent rolls. So rough puff it is!
The final key to the recipe is using baking powder. Not typically found in yeast recipes, I find yeast plus additional leavening agents like baking soda or baking powder are critical to getting a proper rise when baking with gluten-free flours.
The rising dough does take a bit of time, if you are looking for a quick and easy weeknight dinner bread then check out our gluten-free garlic bread.
Satisfy Your Croissant Craving
I hope this article has been enough to help fulfill your croissant craving. I, for one, am headed out now to grab myself one. Theyre pure buttery goodness. Have you tried any bakeries online that bake gorgeous croissants? Or are there any shop-bought ones you enjoy? I would love to know where you get your croissant fix and any recommendations you might have. Being gluten-intolerant can be difficult at times, but we can all help each other out so lets get chatting!
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Before Beginningplease Read This
Please read through these tips before beginning. You must understand that any croissant making, gluten free or not, is not something to jump right into without knowing all the information. There are very skilled gluten bakers who have never made their own croissants or have failed miserably, so dont be surprised if you dont get it right the first time.
What About Proving The Croissants
Because these gluten free croissants are made with a yeasted dough, you have to prove them to help with the rise.
Its the fermentation of the yeast that causes them to puff up, exposing the layers created by rolling and folding the butter and dough.
So its important to prove the croissants one youve completed the final fold.
However, unlike when making gluten free bread, finding a super warm spot isnt always the best option.
If the croissant dough becomes too warm then the butter will begin to melt and ooze out, losing those layers.
So youll need to find a spot that is not too warm and not too cold the croissants will not increase hugely in size but they will become puffier.
Sometimes you can see the layers start to expose themselves and they will go kind of puffy and marshmallow-y to the touch.
Once youve proved the croissant youll then need to chill the dough properly before baking, otherwise the butter will melt too quickly.
Its a bit of a game of cat-and-mouse but trust me, its so worth it and not as difficult as it sounds.
I just want to make sure you have all the information laid out in easy steps to cover all bases and avoid you making the same mistakes I did!
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How To Fold Your Croissant Dough
Once you have created the dough and butter packet, the first stage is folding them together to create the first lot of layers.
Its easier to explain this in pictures, which is also why I filmed a video on how to make these too!
Firstly, make up the dough as per the recipe, then pop it back into the fridge while you make the butter packet.
Make the butter packet by rolling the butter between two floured pieces of baking paper, until it is a rectangle approximately 18 x 10cm and around 6mm thick.
Pop it back in the fridge and chill until both the dough and butter packet around around the same temperature before making the first fold.
To test them, see if you can bend the butter a little if its firm but still flexible, its good to go.
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How To Make Gluten Free Croissants
Dont forget there is a recipe card below with the full method in detail, but here Ill just talk you through some of the more complicated steps.
First of all, I always activate the yeast in warm milk with some of the sugar.
I tried this recipe without this stage but always found that this produced a much better result.
To do this, youll want to invest in a food thermometer as the milk needs to be heated in a pan to around 40C.
Once you stir in the yeast and sugar, cover it and leave it for 5-10 minutes.
The yeast is active when it forms a lovely froth on top, a bit like the head on a beer. It should look a little like this:
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How To Make Gf Crescent Rolls
It might seem like a lot of steps but in fact, making crescent rolls gluten-free style is super easy. But I like to break things into smaller steps when baking to prevent any confusion.
The high-level process is mixing the dry ingredients, working in cold butter, and finally adding the wet ingredients until we get a dough ball. Rest. Then roll and rest again. A final roll, shape, and proof. Then a short bake.
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Crescent Rolls And Cinnamon Rolls: Gluten
HeheheScore 2 in my new adventures of gluten-free, dairy/casein-free and egg-free baking!!
This is my submission for The Gluten-Free Baking Challenge which Shauna and Danny Ahern are hosting over at Gluten-Free Girl.com, so be sure to pay them a visit so you can see all the amazing gluten-free baked goods being shared across the web for Thanksgiving.
There has been so much to be thankful for in our gluten-free community this year and I am one very proud glutadoodle! One thing in particular that I am thankful for this year is Shauna and Dannys amazing new cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes. You can read my review of the cookbook and see a few of Shauna and Dannys creations Ive made here. Oh, and my pal Kim is giving away a copy over at Cook It Allergy Free.
Speaking of thankfulness, I am also grateful for one of my readers who recently asked me to convert a recipe for Cinnamon Rolls she found on The Pioneer Woman websitehad she not done that, this post wouldnt even be .
Ree Drummond, author of The Pioneer Woman is another person I am deeply appreciative of because I have successfully converted several of her recipes, including one for Gluten-Free Mozzarella Cheese Sticks. Ree has many detailed photo tutorials on her site, which makes it easy for me to gauge how well I am doing at any given stepa helpful tool for someone who is learning how to cook and bake.
Easy Peasy.
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The Tools I Use For Making Gluten Free Croissants
You dont absolutely need these tools to make gf croissants, but they definitely make it easier:
- Dough scrapersthese are so cheap, but are one of my favorite kitchen tools EVER! They make it so easy to get any dough completely out of bowls.
- Bench scraperanother priceless tool to have in the kitchen, bench scrapers make it easier to keep dough from sticking to your counter and can also be used as a cutting tool in many instances.
- Pastry wheelthe one I use is old and no longer available, but this one is exactly the same .
- Pastry brushI purchased the pastry brush I use from our local Restaurant Depot, but this one is just like mine.
- Acrylic rulerI also cant live without this ruler! It helps to keep the edges of the croissant dough straight, you can see through it , and it offers a straight edge when cutting triangles for croissants .
- Quarter sheet pansI recently purchased these stainless steel quarter sheet pans because I got sick of my aluminum pans warping and discoloring. These are so sturdy and come in a 2-pack.
- Half sheet pansthese are the ones I have, although I would opt to purchase these stainless steel ones in the future .
- Pre-cut parchment sheetsI use these ALL THE TIME for anything and everything. So convenient!!
- French rolling pinI have THREE rolling pins and I always gravitate to this one.
Gluten Free Croissant Ingredients
When making croissants there are two crucial parts: the dough and the butter packed .
The two are made separately then folded together – and it’s this repeated rolling and folding which creates the beautiful, flakey layers.
There’s a full printable recipe card below, but for the shopping list you’ll need the following ingredients:
FOR THE DOUGH:
- 125g unsalted butter
- 1-2 tbsp plain gluten free flour
I have tested this recipe many times and I have always found the FREEE gluten free white bread flour produces slightly better results.
However this recipe does also work with a plain/all purpose gluten free flour blend too.
And yes, you DO need to add the extra xanthan gum – it is crucial for ensuring the mixture is workable.
I always use either the Allinson’s Easy Bake Yeast or the Dove’s Farm Quick Yeast.
You can also use the Allinson’s Time Saver Yeast, though be aware that you may not need to prove the dough for as long if you use this.
All of these yeasts are gluten free in the UK.
The Dove’s Farm one is certified gluten free and found in the free from aisle.
The Allinson’s yeasts are free from gluten and can be found with the ‘regular’ baking goods.
For the butter, any unsalted butter will do, but if you want top notch croissants, I’d use a more expensive, higher quality butter for the beurrage.
This will just ensure a richer, more delicious taste and texture – who doesn’t want to splash out on the best on occasion, right?
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The Art Of Baking Gluten
Its simple: the structure of the croissant depends on gluten.
The protein that forms when wheat flour is mixed with water is essential for obtaining the right consistency of this beloved French treat. Replicating the light, flaky croissant with a perfect honeycomb texture in the middle without wheat flour is anything but easyespecially without using any additives like xanthan gum and potato starch.
This is precisely the problem encountered by Parisian gluten-free bakers, who are determined to use only natural products in their baked goods. As a result, most of them simply dont make croissants.
As you can see, finding gluten-free croissants in Paris might be tricky. But weve got good news: they do exist, and theyre out of this world.
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Gluten Free Crescent Roll Recipe
In the family of pastries, I ask for the unique, the famous, the one that everyone envies us, I named the crescent roll! Its name alone evokes a sweet scent of indulgence that is difficult to resist.
Plain or in butter, stuffed with jam or spread, it is the essential element for a royal breakfast on Sunday morning. Its puff pastry makes us crisp with happiness and for the aperitif it also knows how to make mini and salty, garnished with salmon, pesto or sundried tomatoes.
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Are Gluten Free Croissants Possible
Yes, gluten free croissants ARE possible to make at home!
They may not be the simplest recipe but actually if you follow this step-by-step, youll find its more a lengthy than complicated process.
And if you have made my gluten free puff pastry before, youll be familiar with a lot of this process.
Theres a lot of rolling and folding and most importantly, chilling but the results are buttery, flaky, delicious gluten free croissants.
Freshly baked they make the most perfect gluten free breakfast or brunch treat and best enjoyed with lashings of butter and jam.
Because of the absolutely essential amount of chilling involved in this gluten free croissant recipe I do recommend making them over a leisurely weekend.
You can speed this up a little but the slow process is part of the enjoyment for me.
I recommend making them the day before baking so they can properly chill in the fridge overnight.
Before we look at how these croissants are made, lets take a look at what youre going to need to stock up on first.
My Gluten Free Croissants Recipe
Now you’ve read all my top tips, I think you’re ready to get stuck in to making your own gluten free croissants!
This recipe makes 6 croissants – you can double it to make 12 but I’d recommend starting out with 6 the first time round.
They’re much better when eaten fresh and also, there’s a lot to take in for the first batch so it’s good to get a test run under your belt before going for 12 in one go!
If you make this recipe and love it, please do let me know by or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Chill Chill And Chill
Honestly, I cannot emphasise enough how vitally important it is to adequately chill the dough.
And when I say chill the dough between each fold, I mean chill the dough between each fold.
If you skip the chilling stages, two things will happen.
Number one, you’re gonna end up with one big, sticky mess that just attaches itself to your hands, the clingfilm, EVERYTHING.
So you can pretty much kiss goodbye to all the layers you’ve been creating if that happens.
Second, if you skip the final chilling stage before cooking, all of the butter will just melt straight out of your croissants as soon as they go in the oven.
The butter layers is what makes it puff up – so if the butter jumps ship straight away, again, all the effort was for nothing.
How To Make Gluten
First, start by making sure to freeze or refrigerate 1 lb of butter that can be grated at least 6 hours before preparing these crescent rolls. If you are here and dont have 6 hours, you can still grate it cold at a refrigerated temperature.
Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes . Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof .
Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin .
In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar .
Slowly add that mixture to the flour mixture in stand and combine until well blended .
Roll the dough out into a big circle disc shape or divide it in half and roll into two discs on saran wrap heavily sprinkled with white rice flour .
Using a pizza wheel, cut into triangle shaped pieces like you would pizza .
Grate the frozen butter on to the disc before rolling it up . So if you have two discs youll do half the butter on each.
Pro Tip: Its important that its grated on after the discs are cut or the pizza wheel will pick up pieces of the butter and make a mess
Rollup each piece into the crescent shape, rolling from large end to small end .
Pro Tip: Tuck the grated butter in as you roll the crescents up
Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them.
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