Best 2 Gluten Free Croissants Recipes

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Indulge in the delightful experience of gluten-free croissants, a delectable treat that caters to those with gluten sensitivities or those seeking a healthier alternative. This collection of recipes offers a variety of croissant variations, ensuring that everyone can savor the flaky layers and buttery flavor of this classic French pastry. From the traditional plain croissant to innovative fillings like almond and chocolate, these recipes provide step-by-step instructions and helpful tips to guide you through the croissant-making process. Whether you're a seasoned baker or a novice in the kitchen, these recipes will empower you to create mouthwatering gluten-free croissants that will impress your taste buds and leave you craving more.

Let's cook with our recipes!

GLUTEN-FREE CROISSANTS



Gluten-Free Croissants image

from Living Without TIP** The thinner you roll out the wedges of dough, the more "layers" your croissants will have and the flakier they will be. However, dough should not be paper-thin.

Provided by Az B8990

Categories     Breakfast

Time 1h15m

Yield 24 croissants, 24 serving(s)

Number Of Ingredients 14

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 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
12 tablespoons cold butter or 12 tablespoons margarine, cut into small pieces
1/2 cup fruit spread, warmed (optional)

Steps:

  • Combine first seven ingredients and blend well.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.)
  • 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.

GLUTEN-FREE CRESCENT ROLLS



Gluten-Free Crescent Rolls image

This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers.

Provided by Buckwheat Queen

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h13m

Yield 16

Number Of Ingredients 11

¼ cup whole milk
¼ cup butter, softened
2 tablespoons honey
2 teaspoons honey
⅛ teaspoon salt
¼ cup warm water (110 degrees F (43 degrees C))
½ (.25 ounce) package active dry yeast
1 egg, beaten, divided
2 cups gluten-free all-purpose flour
1 tablespoon butter, softened, divided
1 tablespoon potato starch, or as needed

Steps:

  • Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
  • Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
  • Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
  • Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
  • Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
  • Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
  • Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
  • Bake crescents until golden brown, about 25 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 16.1 g, Cholesterol 21.5 mg, Fat 4.6 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 50 mg, Sugar 3.7 g

Tips:

  • Make sure all ingredients are cold before starting. This will help the dough stay flaky and prevent it from becoming too greasy.
  • Don't overwork the dough. Overworking the dough will make it tough and chewy.
  • Chill the dough for at least 30 minutes before rolling it out. This will help the dough firm up and make it easier to work with.
  • Roll out the dough evenly. If the dough is rolled out too thick, it will not cook evenly. If the dough is rolled out too thin, it will be difficult to shape.
  • Be careful not to overproof the dough. Overproofing the dough will make the croissants too airy and light.
  • Bake the croissants in a preheated oven. This will help the croissants rise evenly and develop a golden brown crust.

Conclusion:

Making gluten-free croissants can be a challenging but rewarding experience. By following these tips, you can create delicious and flaky croissants that are sure to impress your friends and family. Just remember to be patient and take your time, and you will be rewarded with delicious results.

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