Gluten-sensitive people should be able to enjoy all of the bread and baked delicacies of the world. This amazing Gluten-Free Croissant Recipe takes a little time and patience, but the result is worth it! These little delights are super buttery, light, airy, and have those stunning signature croissant layers, perfect for topping with jam or even more softened butter.
For the Croissant Dough:
For the Butter Block:
For the Egg Wash:
Begin by making the dough to cold-ferment, as it will sit in the fridge for 24-48 hours. In a stand mixer fitted with a dough hook, add the gluten-free flour, psyllium husk powder, sea salt, and baking powder. Mix on low to combine. In a measuring cup, add the dry active yeast, sugar, and warm milk. You want the milk to be warm to the touch, but not hot. Stir the yeast mixture and allow to activate for 5 minutes. With the mixer running, add the milk and yeast mixture slowly, then add the softened butter 1 tablespoon at a time followed by the eggs. Knead with your machine until a supple, soft dough forms, or about 5 minutes. Add the dough to an oiled bowl and cover it with oiled plastic wrap to keep the dough from sticking. Place in the fridge for 24 hours or up to 48 hours.
The next morning, make your butter block. In a bowl, combine the butter and the gluten-free flour well. Using a spatula, scoop the butter mixture into a gallon-sized ziplock bag and press out all of the air when closing. Using a rolling pin, roll the butter to an even thickness so that it is a perfectly square shape from the bag. Place the butter block into the fridge to firm up until you are ready to bake the croissants.
Remove the dough from the fridge and ready a half-sheet tray with parchment paper. Knead your dough on a floured surface until soft and smooth. Roll out the dough to be about the size of the pan and place it on the lined baking sheet. Place in the freezer for 10 minutes to firm. After 10 minutes, flip the croissant dough over and allow it to freeze for another 10 minutes. Remove the butter block from the fridge.
Once you remove the dough from the freezer and butter from the fridge, the two should be about the same texture. Roll out the dough to be about ¼-inch thick. Using kitchen scissors, cut the butter out of the bag carefully. Lay it in the middle of the dough and tri-fold the dough over the butter like a letter. Pinch to seal the edges and turn the dough 90 degrees.
Using a rolling pin, push down on the dough lightly to flatten it, then roll it out again to ¼-inch thick. Tri-fold the dough like a letter again, pinching and sealing the edges. Turn the dough 90 degrees again.
Push down again on the dough to flatten with a rolling pin, then roll out to ¼-inch thickness. Tri-fold the dough, pinch the edges closed, and rotate once more 90 degrees.
Flatten, roll to ¼-inch thickness, tri-fold, and pinch the edges sealed. Rotate once more 90 degrees. You should have 4 layers of dough and butter.
Roll out the dough to fit onto the half-sheet tray again. Place onto the tray, cover with plastic wrap, and refrigerate the dough for 30 minutes.
Remove the dough from the fridge and roll out on a floured surface to about ¼-inch thickness. Trim the edges of the dough to a perfect rectangle to see the layers better when baking. Cut 2 notches 4 inches apart from one another on the bottom edge of the dough closest to you. Cut a diagonal line from the upper left edge to the first notch, which is your first triangle. Then, cut straight upwards at a 90-degree angle from the first notch to create your second identical triangle. Cut diagonally again from the upper left corner to the second notch to make another identical triangle, then cut straight upwards again. Keep repeating this until you have 12 identical triangle cuts.
Roll each croissant loosely starting at the wider end. Place 2 inches apart onto a parchment-lined baking sheet. Once finished rolling, cover them with plastic wrap. Place in a warm place for 1 to 4 hours or until the croissants are puffed and noticeably bigger, but they will not double in size. Be sure the place is not too warm, otherwise, the butter will melt out.
Mix the egg and milk or cream. Brush the risen croissants with the egg wash and place in the fridge while the oven preheats to 475 degrees F.
Add the croissants to the oven and add 4 ice cubes to the bottom of your oven quickly and carefully. This will create steam in the oven. Close the door and allow the croissants to bake for 5 minutes. Then, lower the temperature to 450 degrees for 5 minutes. After, lower the oven temperature again to 425 degrees for 5 minutes.
Remove the croissants from the oven. When lifting, they should be light and airy. If the croissants are still dense, bake at 375 degrees until they are no longer dense, about 5 more minutes.
Allow them to cool slightly before serving with butter or jam.