Breakfast

Gluten-Free Croissants

MAKES 24 CROISSANTS

 

 

You’ll love these light, luscious gluten-free pastries. They can be made without dairy. Enjoy them au naturel, as the French do, or fill them with your favorite fruit spread.

1 cup sorghum flour
½ cup chickpea flour
½ cup almond meal or additional flour
1 cup rice flour
1 cup cornstarch or tapioca starch/flour
4 teaspoons xanthan gum
1½ teaspoons salt
4 teaspoons yeast
¼ cup sugar
1 cup warm milk of choice or water
2 eggs
8 tablespoons butter, margarine or Earth Balance spread, melted
12 tablespoons cold butter, margarine, vegetable shortening or Earth Balance spread, cut into small pieces
½ cup fruit spread, warmed, optional

1. Combine first seven ingredients and blend well.

2. Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve.

3. In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.

4. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.

5. Separate wedges and roll out each wedge through the length of the piece so that it is about ⅛th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges.

6. Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.)

7. Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.

*TIP The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.

Comments (38)

Can you use the gluten free flour mix??

Posted by: liliana svevo | November 13, 2014 6:22 PM    Report this comment

Katie G. You reserve until Step 3 where it says "Pour in liquid batter and stir or beat until moistened throughout." The reserved in the medium bowl is the liquid batter referred to. So mix the stuff in the second bowl in with the stuff in the medium bowl. Hope that helps.

Posted by: Marleena A | January 29, 2013 9:26 PM    Report this comment

Hi. I'm a total novice in this area (baking) so please bear with me. I don't understand #2:

"2. Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve."

Reserve for what? When do you add it in? Sorry to be so thick but I need it spelled out. At what point do you combine the two batches?

Thank you!!!

Posted by: Katie G. | January 15, 2013 12:41 PM    Report this comment

Can't wait to try this! I hope chickpea flour and sorghum flour are not hard to find.

Posted by: LINDA K | December 13, 2012 11:27 AM    Report this comment

This is for Anne Coleman. I'm so glad you like the croissant recipe. You're on the right track. The dough should definitely warm to room temperature so the yeast is able to rise. They won't double in size, but should "puff" up a bit. Beth Hillson, Food Editor, Living Without

Posted by: bethhillson@sbcglobal.net | June 4, 2012 2:05 PM    Report this comment

These are fabulous! So easy to make, and taste like the real thing. My son loved them. The only thing I didn't like, is they never rose. Maybe next time I make them, I'll just refrigerate for 4 hours, and not overnight. Otherwise, they definitely get my thumbs up and my coeliac son's!

Posted by: Anne Coleman | June 3, 2012 6:14 PM    Report this comment

This recipe sounds wonderful to me, because I love home baked. Sorry it is not to your liking. But those of us eating gluten free appreciate something decadant or "evil" once in a while to satisfy that taste which we can no longer have ,ie, gluten filled cinnabons, cakes and cookies. I watch my weight and eat as healthy as possible. My idea of a good desert is not fast food cinnabons. Please make it gluten free, egg free and soy free for me, and post the results. I love LW's recipes,although I don't make as many as I would like, I copy every one for future use. Isn't it cool that we can post our our opinions on LW website and share our ideas!

Posted by: Elgie | May 12, 2012 5:50 PM    Report this comment

Angeltoes - the whole point of making and eating these is NOT to lose weight but to have a nice treat that is similar to what all your gluten eating friends can get whenever they want. It is people like you that give eating "gluten free" a bad name and bad publicity. The vast majority of us go gluten free because we are seriously ILL if we eat gluten, NOT because we want to LOSE WEIGHT! We are not "converts" itis a simple necessity in order to remain healthy!

Posted by: Paula E | May 12, 2012 8:34 AM    Report this comment

The glycemic index puts this confection beyond my interest. Diabetic/Paleo does not work with this confection..........I am better off just taking a half serving at cinnabons . I will keep checking....I am thankful that it helps those with gluten issues........but it is not carb friendly.......it is frankly EVIL. It will make your celiac converts FAT. Don't think this is what they want. luckylin.......plan to stay that way.....sugar is sugar.

Posted by: angeltoes | April 15, 2012 12:05 AM    Report this comment

Our Food Editor says, "Yes, you can substitute arrowroot in equal amounts." Good luck!

Posted by: LW Moderator | February 9, 2012 7:55 AM    Report this comment

Can you substitute arrowroot for the cornstarch? Would it take the same amount?

Posted by: Unknown | February 8, 2012 8:39 AM    Report this comment

PRINTING ISSUES: We have tested this using a variety of different browsers on both the PC and Mac and have been unable to recreate the problem. If you are unable to print this recipe from the Printer Friendly page, please post what browser and version you are using, along with whether it is a PC or Mac and we will do our best to figure out what is wrong. Meantime, if you highlight the recipe, copy it and paste it on a word processing document, you should be able to print it. Sorry you are having problems - we are working to correct it.

Posted by: LW Moderator | December 30, 2011 3:24 PM    Report this comment

having trouble printing the recipes just get blank pages

Posted by: deepell65 | December 30, 2011 9:52 AM    Report this comment

For Jamie S | August 4, 2011 I've been finding that turning my oven on for 30 seconds (actually let it heat for 30 seconds) then turning it off starts the process. Then prepare the dough, cover the bread with plastic wrap that's been sprayed with Pam (or something like that) then, as I put the dough in the (off) oven to rise I pour boiling water into a little bread pan on the floor of the oven--then if I do ALL of that, I can get my dough to rise pretty normally. DEFINITELY use Rapid Rise yeast, too.

Posted by: Unknown | December 12, 2011 7:09 PM    Report this comment

These are OUTSTANDING! Yes, they take some time to make and you need to follow the directions carefully, but the result is DEFINITLEY worth the effort! They have been a highlight of our Thanksgiving dinner for the past two years- I appreciate having a great gluten-free crescent roll, and my mother-in-law, who is not gluten-free, LOVES them! Thanks SO MUCH for this recipe!!

Posted by: Rick T | November 25, 2011 1:07 PM    Report this comment

I found where I can replace the chick pea flour, cause I can not find it anywhere. I can get quinoa flour. This will be on out Thanksgiving table!

Posted by: soylicous | October 28, 2011 7:37 AM    Report this comment

@ Jamie S. I have not tried this recipe yet, but in proofing you need moisture. If you proof again in your oven, try putting a pan of water in the oven with the dough, and if you have a mister, spray the insides of the oven with water every now and then, but don't spray the dough. See if that helps, and well, gluten free baking does pretty much always lead to denser breads. Also, try using instant yeast instead of active dry yeast, it is more potent/reactive, that may help. :)

Posted by: Hungry Little Bird | September 30, 2011 11:44 PM    Report this comment

These are not even remotely like croissants. The dough is more of a biscuit dough and is very tasty but there is nothing of the flaky, chewy goodness of a croissant. It would be much easier to make a simple gluten-free biscuit than go through all the hassle of this recipe and end up with exactly the same result. So disappointing!

Posted by: Ladywig | August 18, 2011 10:59 AM    Report this comment

Thank you so much for posting this! I have tried other croissant recipes, but they were MUCH more involved (cottage cheese and cream cheese in the mix, multiple folds and rise times, etc) and turned out not-so-great.

That said, I have a question-- I followed the instructions almost-exactly, save for the rise time. :S I tried to bake them to a schedule (in the wee hours this morning before work), so I thought to speed up the rising by proofing them in the oven at ~100 degrees for an hour and a quarter (I keep my apartment cool/cold, so it would have been a while at room temperature). They barely rose and instead mostly dried out. So... because gluten-free doughs are drier (and this was even drier than the recipe would make it because it took extra rice flour to keep the dough from sticking to everything, including me), can it be proofed in the oven, or should it really be left to rise "normally"? Or maybe my yeast didn't fully activate? (I hope the former, because I set aside 2/3 of the dough and only baked 8 of them as a "test run".)

Thanks!

Posted by: Jamie S | August 4, 2011 8:18 AM    Report this comment

I'm new to this, so forgive my lack of knowledge. Could you use yogurt-from any "milk" source? I don't know and hope someone else does know!

Posted by: Kasa724 | June 21, 2011 5:22 AM    Report this comment

Is there a way to make this recipe yeast free? Thanks!

Posted by: Justin J | May 30, 2011 2:25 AM    Report this comment

Is there anything that you could use to substitute for the rice flour?

Posted by: ERIN R | May 4, 2011 11:50 PM    Report this comment

This recipe looks very tempting, but I would like to know the nutritional breakdown per croissant. Do you have that information? It looks very high in fat. Is there a way to reduce the amount of fat and still have them resemble croissants?

D. Maddox

Posted by: Deborah M | May 4, 2011 10:59 AM    Report this comment

I'm responding to the question about halving this recipe. The problem is that the dough is cut into three circles - each making 8 croissant. While it seems like you could cut 24 in half and get twelve, the math doesn't really work when applied here. Perhaps you could try cutting the dough then making two smaller circles of six croissant each. But they freeze beautifully so why not make the whole thing? It's not as if half a recipe is half the effort in this case. Hope that helps. Beth Hillson, Food Editor, Living Without

Posted by: bethhillson@sbcglobal.net | April 14, 2011 2:37 PM    Report this comment

Can I just half this recipe to make only 12 croissants?

Posted by: Unknown | April 14, 2011 9:55 AM    Report this comment

Food editor Beth Hillson advises yes, you can replace the sugar with agave or honey. She suggests using 2 tablespoons and reducing the liquids by that amount. Good luck and happy baking.

Posted by: LW Moderator | March 13, 2011 2:48 PM    Report this comment

Can I use Agava or honey instead of cane sugar? I am allergic to cane sugar.

Posted by: mamyteen | March 11, 2011 11:32 PM    Report this comment

A quick check with Food Editor Beth Hillson confirms that brown rice flour would work as a replacement for sorghum flour. Happy baking.

Posted by: LW Moderator | March 1, 2011 2:14 PM    Report this comment

Is there a good substitute for sorghum flour?

Posted by: Cindy H | March 1, 2011 9:57 AM    Report this comment

If I wanted to use this recipe to make GF Kolaches would I be able to just put the mini sausage in,(instead of the fruit filling), before rolling up and baking?

Posted by: tkezell | January 28, 2011 9:48 AM    Report this comment

Is there a sub for the yeast?

Posted by: Serendipity6 | January 20, 2011 6:23 PM    Report this comment

These are great! I made these today with my daughter. So, they are also "ked approved" lol

Posted by: Laura P | January 9, 2011 11:12 PM    Report this comment

Do you know a way to make these yeast free as well?

Posted by: Dee J | November 11, 2010 4:36 PM    Report this comment

You can replace the chickpea flour with the same amount of millet, quinoa, or amaranth flour - - basically any high protein flour. As for eggs, that's a touger issue - literally. Eggs tenderize this dough, help create lift and elasticity at the same time. You could try adding flax gel (1 Tbs. flax meal + 3 Tbs. hot water per egg) and add 2 tsp baking powder to the flax gel. Because this sits for a while, the leavening power of the baking powder will be diminished, but should help some.

Happy Baking! Beth Hillson, food editor, Living Without

Posted by: bethhillson@sbcglobal.net | November 5, 2010 12:10 PM    Report this comment

My daughter is allergic to legumes, can I substitute some millet for the chick pea flour?

Posted by: Tina S | November 5, 2010 9:19 AM    Report this comment

How do you make the recipe egg free? My little girl would love these, but she has a serve egg allergy.

Posted by: Marjorie T | November 3, 2010 8:44 AM    Report this comment

My kids will be so excited!

Posted by: Unknown | October 21, 2010 9:23 AM    Report this comment

This is a wonderful recipe! Thank you so much for publishing this online!

Posted by: Gluten Free Recipe Box | September 15, 2010 1:02 PM    Report this comment

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