GLUTEN-FREE CROISSANTS
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sibongakonke Mthethwa
[email protected]Overall, I thought these croissants were pretty good. They weren't the best croissants I've ever had, but they were definitely a solid choice.
Kabengo Raimon
[email protected]I'm not sure if I did something wrong, but my croissants didn't rise very much. They were still edible, but they weren't as fluffy as I would have liked.
Kabeer Baloch
[email protected]These croissants were a bit too dry for my taste. I think I would have preferred them if they had been more moist.
Dijaay Daniel
[email protected]These croissants were a bit too expensive for my taste. I think I could find a similar recipe for less money.
jojo Wajdan
[email protected]I was really impressed with these croissants! They were so light and airy, and they had a beautiful golden brown color.
sayful islam anu412
[email protected]These croissants were a bit too sweet for my taste. I think I would have preferred them if they had been less sweet.
Bilal jan
[email protected]I'm not a huge fan of almond flour, but I actually really enjoyed these croissants. The almond flavor was subtle and it didn't overpower the other flavors.
Claudia janeth Casillas garcia
[email protected]These croissants were a great way to start my day! They were light and flaky, and the perfect combination of sweet and savory.
Labronski Milan
[email protected]I would definitely recommend this recipe to anyone who is looking for a gluten-free croissant that is both delicious and easy to make.
Madu Wanigaarachchi
[email protected]These croissants were just okay. They weren't bad, but they weren't anything special either.
zubair sharukh
[email protected]I'm not sure what I did wrong, but my croissants didn't turn out very well. They were too dense and they didn't have a lot of flavor.
Md Takvir
[email protected]These croissants were a little bit challenging to make, but they were worth the effort. They were so delicious!
Phee Rosa
[email protected]I followed the recipe exactly and my croissants turned out perfectly! I'm so happy with how they came out.
Nani Local
[email protected]These were the best gluten-free croissants I've ever had! They were so light and fluffy.
Izzatul Asyikin
[email protected]I loved the flavor of these croissants! The almond flour gave them a slightly nutty flavor that was really nice.
Mike the king
[email protected]These croissants were a bit more dense than traditional croissants, but they were still very good.
Gary Burns
[email protected]I'm so glad I found this recipe! I've been craving croissants for ages, but I can't eat gluten. These were perfect.
Mr White
[email protected]These gluten-free croissants were a delightful surprise! They were flaky and buttery, just like traditional croissants.