Rich and flaky, these pastries are not only delicious but also gluten-free and dairy-free, perfect for those with food allergies.
Unlike other lengthy recipes, these croissants need just one day to make.
Health
Time
5h 45mCost
287 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
12
Combine flour, yeast, xanthan gum, a pinch of salt, maple, milk, and one egg in a bowl. Work all into a smooth and slightly sticky dough.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
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Let the dough to prove wrapped in cling film for one hour and then put it in the fridge for 30 minutes.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Spread the butter between two sheets of baking paper to a 5 mm thick rectangle. Then, leave it to chill in the fridge.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Now, roll the dough into a large rectangle and transfer the flattened butter in the centre. Pack the dough like a parcel, folding the edges over the butter.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Then, fold in half and roll it to a long rectangle so that the butter gets pushed between the dough layers.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Fold the bottom and the top thirds over the centre, like a letter. Flatten it back into a rectangle, and chill for 30 minutes.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Repeat this step twice.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Thinly roll the dough, cut it into 5 x 11 inches triangles, and roll them into a croissant. Wrap in film and prove for 2 hours in the fridge.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Make an egg wash beating one egg with one tablespoon of milk and brush it over the croissants.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
Bake the croissants for 25 minutes at 190°C (375°F).
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Almond Milk or Water (Chilled) | 270mL |
| Eggs | 2 |
| (Dairy-Free) Butter | 250g |
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