Gluten-Free Croissant
The croissant is one of the most well-known pastries from French bakeries, and it can be prepared in countless variations. The gluten-free croissant is a light, airy alternative for those following a gluten-free diet. Almond flour and tapioca flour provide the right texture, while vegan butter and chocolate enrich the flavor. It is an excellent choice for breakfast, a snack, or a guilt-free dessert. If you love light, gluten-free pastries, you will surely love this croissant!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a mixing bowl, combine the gluten-free flour blend, almond flour, and tapioca flour.
3
Add the vegan butter and cut it into the flour mixture until it resembles coarse crumbs.
4
In a separate bowl, whisk together the plant-based milk, honey, egg, and dried yeast. Let it stand for 5 minutes to allow the yeast to activate.
5
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
6
Roll out the dough to about 1/8 inch (3 mm) thickness and cut into equal-sized triangles.
7
Place a small amount of finely chopped gluten-free dark chocolate on the wider end of each triangle, then roll up into a croissant shape.
8
Place the croissants on the prepared baking sheet and let them proof for 20 minutes.
9
Bake the croissants for 15-18 minutes, or until golden brown and crispy.
10
Once cooled, dust with powdered sugar and serve.
