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Gluten Free Croissants
time
85 min
What better way to start your day than with a coffee and a patisserie-perfect croissant straight from your oven.
What better way to start your day than with a coffee and a patisserie-perfect croissant straight from your oven.
Croissants are notoriously hard to make. Yet we’ve put our heads together and come up with something practically unheard of: an easy gluten free croissants recipe. Now you can enjoy crispy-yet-fluffy croissants that even the French would approve of without leaving the comfort of your kitchen. Cut them open and fill with your favourite spread or have them plain – either way you’re on to a winner.
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Preparation
in 40 minutes
Cooking
in 15 minutes
Cooling
in 30 minutes
Temperature
230 °C
- Mix flour and salt in a bowl. Make a hollow in the centre and pour in the sugar and the yeast. Add 1/3 of the warm milk and wait until the yeast forms bubbles.
- Add the remaining milk, butter, egg and egg yolk and knead for 4-5 minutes until obtaining a soft dough. Let it sit covered for 10 minutes.
- Roll out the dough on a floured surface to form a square of about 30 x 30. Place the mixture of butter and flour in the centre.
- Fold the four sides of the dough and roll them out on themselves again. Repeat the whole process four times.
- Roll out the dough on a floured surface to a thickness of 4 mm. Cut into a square of 8 x 8 cm, roll from one corner to form the croissants.
- Place the croissants on a baking sheet covered with oven parchment and brush with the mixture of egg yolk and milk.
- Let the croissants sit in the same way as the bagels.
- Bake in a preheated oven at 230° C (upper and lower elements turned on) for about 15 minutes, until golden brown.
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
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in this recipe
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