Gluten Free Croissants
Total time9 hr 52 min
Prep time1 hr 30 min
Cook time22 min
4.8(15)
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Learn more →Ingredients
8 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tbsp granulated sugar
- ¾ cup warm whole milk (110°f / 43°c)
- 1 ½ cups white rice flour
- ¾ cup tapioca starch
- ¼ cup potato starch
- 1 ½ tsp xanthan gum
- 1 tsp fine salt
- 2 tbsp unsalted butter, softened
- 1 large egg
For the butter block
- 1 cup (2 sticks / 225g) unsalted butter, cold
- 1 tbsp white rice flour (for dusting the butter block)
For the egg wash
- 1 large egg
- 1 tbsp whole milk
Instructions
- 1
Combine the warm milk and sugar in the bowl of a stand mixer and sprinkle the yeast over the top. Let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, and salt in a medium bowl until evenly combined.
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