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Gluten-Free Croissants

The ultimate guide to making truly flaky and delicious gluten-free croissants from scratch, complete with realistic lamination tips.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Extensive Chilling and Proofing 22 hours 5 minutes
Total Time 23 hours 55 minutes
Servings: 12 croissants
Course: Breakfast, Brunch
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Yeast Starter
  • 1 cup Whole Milk Or rich, creamy plant alternative, lukewarm (105-110F)
  • 1 tablespoon Granulated Sugar
  • 2.25 tsp Instant Yeast Or 1 packet (ensure GF)
Gluten-Free Choux Dough
  • 4 cups GF Measure-for-Measure Flour Blend Containing binders (like Better Batter or Cup4Cup)
  • 0.5 cup Granulated Sugar
  • 1 tablespoon Salt Kosher or sea salt
  • 2 tablespoons Vegan Butter Melted and cooled
  • 1 tablespoon Liquid Lecithin Optional, sunflower preferred
  • 2 large Eggs Room temperature
Butter Block (Beurre)
  • 2 cups High-Fat European-Style Unsalted Butter 4 sticks, very cold, 82%+ butterfat
  • 0.5 cup GF Measure-for-Measure Flour Blend
Egg Wash
  • 1 large Egg
  • 1 tablespoon Whole Milk or Cream
  • 1 pinch Salt

Equipment

  • Kitchen Scale
  • Large mixing bowl
  • Stand Mixer with dough hook
  • Rolling pin
  • Ruler or Bench Scraper
  • Parchment Paper and Baking Sheets

Method
 

  1. Activate Yeast: In a small bowl, combine lukewarm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Make Dough: In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, and salt. Add the yeast mixture, melted vegan butter, liquid lecithin (if using), and eggs.
  3. Knead: Mix on low speed for 3-4 minutes until a smooth, slightly tacky dough forms. Place in an oiled bowl, cover, and refrigerate for 2 hours.
  4. Make Butter Block: Soften cold butter slightly, then beat in a stand mixer with the flour until smooth and pliable. Spread into an 8x12-inch rectangle on parchment, wrap, and chill until firm but pliable.
  5. Beurre: On a cold surface, roll dough to 12x18 inches. Place butter block in center. Fold dough to encase butter, sealing tightly.
  6. Lamination (Fold 1): Roll dough-butter to 12x18 inches. Perform a three-fold. Wrap and chill 1 hour.
  7. Fold 2: Turn 90 degrees, roll to 12x18 inches, three-fold, wrap, and chill 1 hour.
  8. Fold 3: Turn 90 degrees, roll to 12x18 inches, three-fold, wrap, and chill 1 hour.
  9. Overnight Chill: Perform one final fold for maximum layers if desired, then wrap tightly in plastic and chill overnight (at least 12 hours).
  10. Shaping: Roll to a large 12x24-inch rectangle on a floured, cold surface. Cut into 12 triangles. Roll triangles from the base, stretch slightly, and place on a baking sheet lined with parchment, point-side down.
  11. Proofing: Cover and let rise in a warm, humid, draft-free place for 1.5 to 2 hours until puffed and delicate.
  12. Preheat and Egg Wash: Preheat oven to 425F (220C). Gently brush croissants with the prepared egg wash.
  13. Baking: Bake at 425F for 10 minutes, then reduce temperature to 375F (190C) and bake for another 10-12 minutes until deeply golden brown. Cool completely on a wire rack.

Notes

Patience is key—do not rush the chilling and proofing stages, as temperature is critical for lamination. For best results, use a European-style butter with a high fat content (82%+). Ensure your gluten-free flour blend contains xanthan gum. If not, add 1.5 tsp to the recipe. Use a kitchen scale for accuracy.