RECIPE STORY

Gluten-Free Croissant

by

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

7h

Cost

Nutrients

287 kcal

Carbs 39 grams

Sugars 4 grams

Total Fats 13 grams

Saturates 3 grams

Fibers 1 grams

Proteins 3 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Eggs

Servings

12

Step 1

Combine flour, yeast, xanthan gum, a pinch of salt, maple, water, and ​one egg in a bowl. Work all into a smooth and slightly sticky dough.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 2

Leave the dough to prove wrapped in cling film for two hours.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 3

Spread the butter in between two sheets of baking paper. Shape into a rectangle, and leave it to chill in the fridge.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 4Part 1

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.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 4Part 2

Then, fold in half and slightly roll it to a long rectangle so that the butter gets pushed in between the dough layers.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 5

Fold the bottom and the top thirds over the centre, like a letter. Flatten it back into a rectangle, and chill for 30 minutes.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 5

Repeat this step twice.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 6

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.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 7

Make an egg wash beating the egg with one teaspoon of water and brush it over the croissants.

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g
Step 8

Bake the croissants for 18 minutes at 190°C (375°F).

Ingredients List

Gluten-Free Flour500g
Fast-Action Dried Yeast14g
Xanthan Gum2tsp
Maple Syrup80g
Water (at room temperature)200mL
Eggs2
Vegan Butter250g

MEAL PLAN

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