Gluten Free Croissants Recipes

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 minutes.

NEW AND IMPROVED GLUTEN FREE CROISSANTS

Steps:

• In the bowl of a stand mixer, add all the dry ingredients and whisk to combine. Place the bowl on the stand mixer and turn it on to low while slowly adding the milk, followed by the beaten eggs and softened butter.
• Turn the mixer up to medium high and knead the dough for 5 minutes. Scrape down the sides of the bowl and mound the dough in the middle of the bowl, cover it with plastic wrap, and place it directly in the refrigerator overnight and up to 48 hours. Alternatively, you can place the dough in a container with a well-fitting lid.
• The next day, mix the softened butter with 2 tbsp Kim's gluten free bread flour blend in a small bowl until well combined and smooth.
• Place a quart-sized baggie into a large coffee cup or wide-mouthed glass and fold the top over to hold the bag up. With a spatula, scrape the butter mixture into the baggie. Unfold the top of the baggie and seal almost all of it. Using a rolling pin, press and roll the butter inside the baggie into an even thickness spread throughout the entire baggie, up to the zipper (be careful not to push the butter out of the small opening). Push out as much air as possible and seal the rest of the baggie. Place the baggie on a flat surface in the refrigerator. This butter block is to be used with half the dough. Once you get better at making these croissants, if you want to use the entire amount of dough you'll need to double the amount of butter (1 lb of butter and 4 tbsp flour) and place it in a gallon-sized baggie.
• Remove half the dough** from the refrigerator and knead it on a floured surface until smooth. Roll it out into a rectangle about the size of, or smaller than, a quarter sheet pan (9 by 13 inches). Place it on a parchment-lined pan, cover it with plastic wrap, and put it in the freezer for 10 minutes. Remove it from the freezer, flip the dough over, cover it, and put it back in the freezer for another 10 minutes.
• Remove the dough from the freezer and the butter block from the fridge. They should both be roughly the same temperature and consistency (firm but not too firm). Make sure the butter isn't too firm by running it along the edge of the counter. If it bends somewhat easily, it's perfect. If it breaks, leave it set out for about 5 minutes before using.
• Using a pair of kitchen scissors or a sharp knife, cut down the sides of the ziptop baggie to expose the butter block. Set it aside while you prepare the dough.
• Roll out the dough until it's about ¼-inch thick. It should be a rectangular shape that will fit the size of the butter block width wise. Place the butter block on the top two thirds of the rectangle. Fold the bottom third over the butter and press to seal the edges. Then fold the top two thirds of dough with the butter over the bottom third. Pinch and press to seal the edges and turn the dough 90 degrees.
• Using your rolling pin, press along the dough to lengthen it. Then begin rolling out the dough until it's an even ¼-inch thick throughout (the size of the dough isn't important, just as long as it's ¼-inch thick). Make a book fold by folding the bottom third of the dough up and then folding the top ⅔rds of the dough down to meet that bottom third. Then fold the dough over once more to the bottom edge of the dough. You should have 4 layers of dough. Turn the dough 90 degrees again. The short edge should be closest to you.
• Press and roll the dough as above into a ¼-thick rectangle. Now make a letter fold by folding the bottom third up and then the top third down. Turn the dough 90 degrees.
• Roll the dough out once more to a size that's roughly 9 by 13 inches, enough to fit on a quarter sheet pan. Place it on the sheet pan, cover it with plastic wrap, and place it in the fridge for 30 minutes.
• Remove the dough from the fridge and place it on a lightly floured surface. Roll out the dough to a rectangle that's about 10 inches high by 12 inches wide (¼-inch thick). Trim the edges (not necessary, but definitely helps with the rise of the dough and showing the layers).
• Cut notches about 4 inches apart along the bottom edge of the dough, and then cut triangles using these notches as guides. See the video and pictures for how to do this. You should end up with 6 croissants.
• Cut about an inch slit in the middle of the base of each triangle using your pastry cutter. Using your thumb and forefinger, gently pull this slit apart and begin rolling the croissants up very loosely. If they're too tight, they may split open as they rise and bake.
• Place the croissants at least 2 inches apart on parchment-lined baking sheet. Cover loosely with plastic wrap.
• Bring a small pot of water to a boil on the stove. Remove from the heat and place the pot in your oven on the very bottom rack or even right on the bottom of the oven.
• Place the croissants on a rack in the upper third of the oven. Close the oven door and allow the croissants to slowly rise, which can take anywhere from 1 to 4 hours. Don't rush it. If the temperature of the croissants rises above 80 degrees F, the butter can leak out. When the croissants are well risen, they should be puffy and marshmallow-like, but not doubled in size. They will be noticeably larger and you may begin to see layers.
• Place the baking sheet of fully risen croissants on another baking sheet to insulate the bottoms of the croissants. Brush the croissants gently with an egg wash consisting of one egg whisked with about a tablespoon of water and a pinch of salt.
• Place the croissants in the fridge for about 20 minutes while you preheat the oven to 475° F.
• Take a couple of ice cubes and throw them onto the oven floor and place the croissants on the middle rack. Quickly close the oven door and set a timer for 5 minutes.
• Drop the temperature down to 450° F and set a timer again for 5 minutes.
• Again, drop the temperature down to 425° F and set a timer for 5 minutes.
• Remove the croissants from the oven. Using an oven mitt, carefully lift up one croissant. If it feels very light, they're done. If it still feels slightly heavy, put the croissants back in the oven and drop the temperature to 375° F and bake for another 5 minutes.
• Croissants are best freshly baked. See notes for storage options.

GLUTEN-FREE CROISSANTS

Steps:

• Combine first seven ingredients and blend well.
• 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.
• 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.
• 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.
• Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th-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.
• 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.)
• 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.