Gluten-Free Croissants

I never thought gluten-free croissants could be this light and buttery. Here is the recipe that worked.

📝 Ingredients

• 420 g all purpose gluten-free flour
• 129 g sugar
• 16 g instant dry yeast
• 5 g salt
• 17 g baking powder
• 13 g psyllium husk powder
• 56 g butter, melted
• 301 g warm water
• 175 g European butter
• 1 egg yolk
• 1 tbsp heavy whipping cream

👨‍🍳 Instructions

1. 11. Mix dry ingredients, including yeast, in a large bowl.
2. 22. Stir to combine.
3. 33. Add water and butter.
4. 44. Knead with a dough hook until a sticky dough forms.
5. 55. Add a splash of water if too dry.
6. 66. Cover the bowl with plastic wrap and a towel.
7. 77. Proof in oven with light on, 2–3 hours.
8. 88. Dough should double, but don’t stress if it doesn’t.
9. 99. Move bowl to fridge for 4 hours.
10. 1010. Make a butter block between parchment, roll to 8x6, chill 4 hours.
11. 1111. Let the dough and butter sit out 5 minutes.
12. 1212. Roll the dough to an 18x25 rectangle, place butter in the center, and fold the sides.
13. 1313. Roll out gently to form a large rectangle.
14. 1414. Trim edges, cut into triangles, roll into croissants.
15. 1515. Freeze 20 minutes, brush with egg wash.
16. 1616. Bake at 350°F for 20–30 minutes until golden.