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Gluten-Free Croissant – Buttery, Flaky & Homemade

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Flaky, buttery gluten-free croissants made with real layered dough and a simple flour blend. Perfect for breakfast or brunch with sweet or savory fillings.

Ingredients

Scale

  • 2½ cups gluten-free all-purpose flour (with xanthan gum)

  • 1 packet active dry yeast (2¼ tsp)

  • 2 tbsp sugar

  • ½ tsp salt

  • ¾ cup warm milk

  • 1 egg + 1 egg yolk

  • 2 tbsp melted butter

  • 1 cup cold unsalted butter (for laminating)

Instructions

  • 2½ cups gluten-free all-purpose flour (with xanthan gum)

  • 1 packet active dry yeast (2¼ tsp)

  • 2 tbsp sugar

  • ½ tsp salt

  • ¾ cup warm milk

  • 1 egg + 1 egg yolk

  • 2 tbsp melted butter

  • 1 cup cold unsalted butter (for laminating)

Notes

  • Mix warm milk, sugar, and yeast. Let bloom.

  • Combine flour and salt. Add yeast mix, eggs, and melted butter. Chill 1 hour.

  • Make butter block and chill.

  • Roll dough into 9×9″ square. Encase butter block. Fold into thirds.

  • Chill 30 mins. Repeat rolling and folding 2 more times.

  • Roll into large rectangle. Cut into triangles. Roll into croissants.

  • Proof 2 hours until puffed. Brush with egg wash.

  • Bake at 375°F for 18–22 mins until golden.

Find it online: https://simplehomeflavors.com/gluten-free-croissant-buttery-flaky-homemade/