Gluten-Free Croissants (Printable)

Classic French pastry with golden, flaky layers and rich buttery flavor

# Ingredient List:

→ Dough

01 - 2 1/2 cups gluten-free all-purpose flour with xanthan gum
02 - 1/4 cup almond flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp instant yeast
05 - 1 tsp salt
06 - 1/2 cup warm milk
07 - 1/2 cup warm water
08 - 1 large egg, room temperature
09 - 2 tbsp unsalted butter, softened

→ Butter Layer

10 - 10 tbsp cold unsalted butter

→ Egg Wash

11 - 1 large egg
12 - 1 tbsp milk

# How to Make:

01 - Whisk together gluten-free flour, almond flour, sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - Combine warm milk, warm water, egg, and softened butter in a separate bowl. Pour into dry ingredients and mix until a sticky dough forms.
03 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 45 minutes to firm.
04 - Slice cold butter into thin slabs. Place between parchment paper sheets and pound or roll into an even 6 x 8-inch rectangle. Refrigerate if soft.
05 - Roll chilled dough into a 12 x 8-inch rectangle on lightly floured surface. Position butter layer over bottom two-thirds, leaving border. Fold top third down over butter, then fold bottom third up like a letter.
06 - Rotate dough 90 degrees, roll to 12 x 8-inch rectangle, and fold again. Repeat rolling and folding 2 more times, chilling for 20 minutes between each turn.
07 - Wrap laminated dough and refrigerate for 1 hour to relax gluten-free structure.
08 - Roll dough into 16 x 10-inch rectangle. Cut into 8 equal triangles using sharp knife or pizza cutter. Roll each triangle tightly from wide end to point. Place on parchment-lined baking tray, point side down.
09 - Cover loosely and let rise in warm place for 1 to 1.5 hours until slightly puffy and increased in volume.
10 - Heat oven to 400°F.
11 - Whisk egg with milk. Brush croissants lightly with wash, avoiding pooling in crevices.
12 - Bake for 20 to 22 minutes until deep golden brown and cooked through. Cool briefly before serving.

# Expert Tips:

01 -
  • These deliver the exact theatrical flake and buttery surrender of a Parisian bakery window, proving gluten-free need not mean compromise
  • The moment you bite through that caramelized exterior into the tender honeycomb inside, you will forget completely that this is alternative baking
  • Perfect for impressing brunch guests who have sworn off gluten but still dream of pastry
02 -
  • If at any point your dough or butter becomes soft, warm, or greasy, stop immediately and refrigerate for 20 minutes—warm butter will melt into layers instead of staying distinct
  • Gluten-free dough lacks the elasticity of wheat, so work gently and quickly, letting the refrigeration do most of the work of relaxing the structure
  • These are best eaten the day they are made, but you can freeze unbaked shaped croissants and bake directly from frozen, adding 5 to 10 minutes to the baking time
03 -
  • Weigh your ingredients rather than using cups—gluten-free flour settles differently than wheat, and precision matters enormously in laminated dough
  • Use a ruler or template to ensure your rectangles remain true through each fold, which creates more even layers and uniform croissants

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