Gluten-Free Croissants Flaky Buttery (Printable Version)

Achieve bakery-quality gluten-free croissants with proper lamination technique for light, flaky, buttery layers.

# What You Need:

→ Dough

01 - 2 1/4 cups gluten-free all-purpose flour with xanthan gum (285 g)
02 - 2 tbsp sugar (20 g)
03 - 1 tsp salt (5 g)
04 - 1 packet instant dry yeast (7 g)
05 - 3/4 cup warm milk (180 ml)
06 - 1 large egg, room temperature
07 - 3 tbsp unsalted butter, softened (40 g)

→ Butter Layer

08 - 1/2 cup cold unsalted butter (115 g)

→ Egg Wash

09 - 1 egg yolk
10 - 1 tbsp milk (15 ml)

# How to Make It:

01 - In a large bowl, combine gluten-free flour, sugar, salt, and instant yeast. Whisk together warm milk and egg, then add to dry ingredients. Mix until a soft dough forms. Beat in softened butter until fully incorporated. Cover and refrigerate for 1 hour.
02 - Place cold butter between two sheets of parchment paper. Pound and roll into a rectangle measuring approximately 5 x 7 inches. Chill in refrigerator until firm.
03 - Roll chilled dough on lightly floured surface into a 10 x 14-inch rectangle. Place butter layer in center and fold dough over to encase completely. Roll out gently to original 10 x 14-inch dimensions. Fold dough into thirds like a letter. Wrap and chill for 30 minutes. Repeat rolling, folding, and chilling process two more times for three complete folds.
04 - Roll dough into a 12 x 16-inch rectangle. Cut into 8 triangles. Starting from the wide end, roll each triangle into classic croissant shape. Arrange on parchment-lined baking sheet.
05 - Cover loosely and let rise in warm place for approximately 2 hours until puffy. Preheat oven to 400°F. Whisk egg yolk with milk for glaze and brush over croissants. Bake for 18-20 minutes until golden brown.
06 - Transfer to cooling rack and let cool completely before serving.

# Expert Advice:

01 -
  • They are actually flaky, not dense or gummy like so many gluten-free pastries
  • The laminating technique is broken down into manageable steps that work
  • You can enjoy breakfast pastries again without sacrificing texture or taste
02 -
  • If your butter starts melting into the dough at any point, stop immediately and return everything to the refrigerator
  • The dough will feel fragile and different from wheat dough, but trust the process and handle it gently
  • Gluten-free dough benefits from longer chilling times, so do not rush the refrigerator steps
03 -
  • Weigh your flour if possible, as gluten-free blends vary wildly in density
  • Use a ruler or template to keep your rectangle edges straight during rolling
  • Work quickly during laminating to keep the butter cold

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