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
7hCost
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, water, 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 |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan Butter | 250g |
Leave the dough to prove wrapped in cling film for two hours.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan Butter | 250g |
Spread the butter in between two sheets of baking paper. Shape into a rectangle, and leave it to chill in the fridge.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan 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 |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan Butter | 250g |
Then, fold in half and slightly roll it to a long rectangle so that the butter gets pushed in between the dough layers.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan 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 |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan Butter | 250g |
Repeat this step twice.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan 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.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan Butter | 250g |
Make an egg wash beating the egg with one teaspoon of water and brush it over the croissants.
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan Butter | 250g |
Bake the croissants for 18 minutes at 190°C (375°F).
| Gluten-Free Flour | 500g |
|---|---|
| Fast-Action Dried Yeast | 14g |
| Xanthan Gum | 2tsp |
| Maple Syrup | 80g |
| Water (at room temperature) | 200mL |
| Eggs | 2 |
| Vegan Butter | 250g |
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