Best Gluten Free Croissants

Get this tested, easy recipe for light and flaky gluten free croissants. There are plenty of steps, but they're all easy peasy!

2 1/4 cups (315 g) Gluten Free Pastry Flour (252 grams Better Batter all purpose gluten free flour + 32 grams cornstarch + 32 grams nonfat dry milk, ground into a finer powder), or Cup4Cup gluten free flour (the “real” thing, or my mock Cup4Cup), plus more for sprinkling

2 teaspoons (6 g) instant yeast
2 tablespoons (24 g) sugar
1 teaspoon (6 g) kosher salt
3 tablespoons (42 g) unsalted butter, melted and cooled
3/4 cup (6 fluid ounces) milk, at room temperature
Butter Packet
16 tablespoons (224 g) unsalted butter, chilled
1/4 cup (35 g) Gluten Free Pastry Flour (or Cup4Cup gluten free flour)
Egg wash (1 egg + 1 tablespoon water, beaten well), for brushing

First, make the dough. In a large bowl, place the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk again to combine. Create a well in the center of the dry ingredients, add the butter and milk, and mix until the dough comes together. Add more flour by the half-teaspoonful if necessary to bring the dough together. Turn out the dough onto a lightly floured surface, sprinkle the top very lightly with more flour, and roll into a 9-inch round. Wrap tightly in plastic wrap and place in the refrigerator to chill while you prepare the butter packet.

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