Croissants are a timeless French classic known for their buttery layers and delicate flakiness. But for those following a gluten-free lifestyle, enjoying authentic croissants often feels out of reach. The good news? With a few smart substitutions and techniques, you can make Gluten Free Croissants at home that are just as tender, golden, and delicious as the traditional version.
This recipe uses gluten-free flour blends and careful layering with butter to create a pastry that rivals bakery quality — all without gluten. Perfect for breakfast, brunch, or a special treat with coffee, these croissants are worth every step of the process.
Ingredients
Makes 12 croissants
- 3 cups (360g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup (50g) sugar
- 1 packet (7g) instant yeast
- 1 cup (240ml) warm milk (dairy or almond milk)
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup (225g) unsalted butter, cold and sliced into thin sheets
- 1 tablespoon vegetable oil (for greasing)
- 1 egg yolk + 1 tablespoon milk (for egg wash)
Preparation Time
- Prep time: 40 minutes
- Resting & chilling time: 3–4 hours
- Baking time: 20–25 minutes
- Total time: About 4.5–5 hours
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together gluten-free flour, sugar, yeast, and salt.
- Add warm milk and eggs. Mix until a soft dough forms.
- Cover and let the dough rest for 30 minutes.
Step 2: Prepare the Butter Layer
- Place sliced butter between two sheets of parchment paper.
- Roll it into a thin rectangle and refrigerate until firm.
Step 3: Laminate the Dough
- Roll out the dough into a large rectangle.
- Place the chilled butter slab in the center, fold dough over it, and seal edges.
- Roll and fold dough into thirds, like folding a letter.
- Chill for 30 minutes. Repeat rolling and folding 3 times to create layers.
Step 4: Shape the Croissants
- Roll dough into a large rectangle, about 1/4 inch thick.
- Cut into long triangles and gently roll each into a crescent shape.
- Place croissants on a lined baking sheet, cover lightly, and let rise for 1–2 hours.
Step 5: Bake
- Preheat oven to 375°F (190°C).
- Brush croissants with egg wash.
- Bake for 20–25 minutes, until golden brown and flaky.
Serving Suggestions
- Serve warm with butter and jam for a traditional touch.
- Fill with ham and cheese for a savory breakfast croissant.
- Pair with coffee or hot chocolate for a Parisian-inspired treat.
- Drizzle with melted chocolate or dust with powdered sugar for dessert.
Nutritional Highlights
| Nutrient | Per Serving (1 croissant) |
|---|---|
| Calories | 230 |
| Protein | 4 grams |
| Total Fat | 12 grams |
| Saturated Fat | 7 grams |
| Carbohydrates | 28 grams |
| Sugars | 6 grams |
| Fiber | 2 grams |
| Sodium | 180 milligrams |
Nutritional Notes:
- Gluten-free flour ensures accessibility for those with gluten intolerance or celiac disease.
- Butter contributes richness but can be adjusted with dairy-free alternatives.
- Eggs and milk add protein and a golden crust.
- Can be made lighter by reducing butter and swapping part of the milk with almond or oat milk.
Tips for Perfect Gluten Free Croissants
- Use a high-quality gluten-free flour blend with xanthan gum for elasticity.
- Keep butter cold at all times to achieve flaky layers.
- Allow proper resting time between folds for best results.
- For dairy-free croissants, use vegan butter and almond milk.
Variations to Try
- Add cinnamon sugar inside the layers for a spiced croissant.
- Fill with Nutella or fruit preserves for a sweet treat.
- Sprinkle with sesame seeds or cheese before baking for a savory version.
- Try mini croissants for bite-sized appetizers.
These Gluten Free Croissants bring the buttery, flaky magic of traditional French pastries into a gluten-free kitchen. While they require patience and care, the result is a golden, tender croissant that pairs beautifully with both sweet and savory fillings.
Perfect for special mornings, brunch gatherings, or simply treating yourself, this recipe ensures that everyone — gluten-free or not — can enjoy the indulgence of homemade croissants.