Making gluten free croissants at home may sound difficult, but if you follow each step slowly, you can create beautiful, buttery, flaky croissants. These croissants have many thin layers, a crispy golden outside, and a soft and tender inside. They taste rich and special, just like bakery croissants.
This recipe uses a special gluten free pastry flour blend to help create light layers. The secret to flaky croissants is cold butter and repeating the rolling and folding process called “turns.” Each turn creates more layers of butter and dough. When baked, the butter melts and creates steam, which forms the flaky texture.
This recipe makes 10 croissants.
Equipment You Will Need
- Rolling pin
- Pizza wheel or pastry wheel (or very sharp knife)
- Baking sheets
- Parchment paper
- Plastic wrap
Step 1: Make the Dough
In a large mixing bowl, add:
- Gluten free pastry flour
- Instant yeast
- Granulated sugar
Whisk everything together well. Then add the kosher salt and whisk again to mix evenly.
Make a small hole in the center of the dry ingredients. Pour in:
- Melted and cooled unsalted butter
- Whole milk (room temperature)
Mix everything together until a dough forms. If the dough feels too sticky or does not come together, add a very small amount of extra flour (about ½ teaspoon at a time) until the dough holds together.
Place the dough onto a lightly floured surface. Sprinkle a small amount of flour on top. Roll the dough into a 9-inch round shape.
Wrap the dough tightly in plastic wrap and place it in the refrigerator while you prepare the butter packet.
Step 2: Prepare the Butter Packet
Take a piece of unbleached parchment paper and sprinkle it with 2 tablespoons of the gluten free pastry flour.
Place all 16 tablespoons of chilled butter on top. Press the butter sticks together.
Sprinkle the remaining 2 tablespoons of flour over the butter. Cover with another sheet of parchment paper.
Using a rolling pin, pound the butter until it becomes flat and sticks together. Remove the top paper, fold the butter in half, cover again, and pound it once more until you create a firm 5-inch square.
Wrap the butter packet fully in parchment paper and chill in the refrigerator for about 5 minutes, or until firm but still slightly flexible.
Cold butter is very important. If the butter becomes soft, the layers will not form properly.
Step 3: Wrap the Dough Around the Butter
Take the chilled 9-inch dough from the refrigerator and unwrap it. Place it on a lightly floured surface.
Put the chilled butter square in the center of the dough. Lightly mark around the butter to show its size. Remove the butter for a moment.
Starting from each marked side, roll the dough outward to create four flaps. Leave the center area slightly thicker.
Place the butter back in the center. Fold the four flaps over the butter like wrapping a present. Seal the edges gently.
Step 4: First Turn
Lightly sprinkle flour over the dough. Roll it into a rectangle about ½ inch thick.
Fold the rectangle into thirds, like folding a business letter. Turn the dough so the long side is facing you. Roll it again into a ½-inch thick rectangle.
Fold into thirds again.
This completes the first “turn.”
Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
Step 5: Complete 4 to 5 More Turns
After chilling, remove the dough. Roll it again into a ½-inch thick rectangle and fold into thirds.
Repeat this process at least 4 more times (5 more times for extra layers).
After each turn:
- Wrap the dough.
- Chill in the refrigerator for at least 30 minutes (or 10 minutes in the freezer).
To keep track of turns, press small marks into the dough with your knuckle.
If the dough becomes too firm, let it sit at room temperature for a few minutes before rolling again.
Step 6: Shape the Croissants
Line baking sheets with parchment paper.
Roll the dough into a large rectangle about ¼ inch thick.
Trim the edges to make them straight. Cut into 4-inch by 6-inch rectangles.
Cut each rectangle diagonally to make two triangles.
Lightly roll each triangle to stretch it to about 8 inches long.
Cut a small ½-inch notch at the base of each triangle.
Starting from the base, roll the dough toward the tip to form a crescent shape. Slightly turn the ends outward.
Place on baking sheets seam side down, about 2 inches apart.
Step 7: Proof the Croissants
Cover loosely with lightly oiled plastic wrap.
Place in a warm, draft-free area until almost doubled in size. You will notice the layers begin to separate slightly.
Brush the tops and sides gently with egg wash (1 beaten egg + 1 tablespoon water).
Brush from the center outward to avoid sealing the layers.
Step 8: Chill Before Baking
Place the shaped croissants in the refrigerator for at least 10 minutes to firm up.
Step 9: Bake
Preheat oven to 400°F.
Bake one tray at a time in the center of the oven for about 20 minutes, until deep golden brown and firm.
Let cool slightly before serving.
Enjoy warm for best flavor and texture.
Tips & Tricks
About Gluten Free Pastry Flour
For every 1 cup (140g):
- 112g (80%) all purpose gluten free flour blend (with xanthan gum)
- 14g (10%) cornstarch
- 14g (10%) milk powder
For this recipe (350g total):
- 280g gluten free flour blend
- 35g cornstarch
- 35g milk powder
Gluten Free Croissant Recipe
Description
These gluten free croissants are rich, buttery, flaky, and crisp outside with a soft inside. Perfect for breakfast or brunch.
Duration
Prep Time: 45 minutes
Cook Time: 20 minutes
Chilling Time: 3 hours 30 minutes
Total Time: 4 hours 35 minutes
Yield: 10 croissants
Ingredients
For the Dough
- 2 ¼ cups (315 g) gluten free pastry flour
- 2 teaspoons (6 g) instant yeast
- 2 tablespoons (24 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
- 3 tablespoons (42 g) unsalted butter, melted and cooled
- ¾ cup (6 fl oz) whole milk, room temperature
For the Butter Packet
- 16 tablespoons (224 g) unsalted butter, chilled
- ¼ cup (36 g) gluten free pastry flour
- Egg wash (1 egg + 1 tablespoon water, beaten)
Instructions
- Mix flour, yeast, sugar, and salt. Add butter and milk. Mix into dough. Roll into 9-inch round. Chill.
- Make butter square with flour and pound into 5-inch square. Chill.
- Wrap dough around butter.
- Roll into ½-inch rectangle. Fold in thirds. Chill 4 hours.
- Repeat rolling and folding 4–5 more times, chilling between turns.
- Roll to ¼-inch thick. Cut into triangles. Shape into croissants.
- Proof until almost doubled. Brush with egg wash.
- Chill 10 minutes.
- Bake at 400°F for about 20 minutes until golden brown.
Nutrition (Per Croissant)
- Calories: 344 kcal
- Carbohydrates: 32g
- Protein: 3g
- Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 59mg
- Sodium: 262mg
- Fiber: 2g
