Gluten Free Croissants

Flaky, buttery, and golden from edge to edge — these croissants are the kind of bake that makes people do a double-take when you tell them there's no wheat flour involved. The laminated dough relies on a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum doing the structural work that gluten would normally handle. Three rounds of folding cold butter into the dough build those signature airy layers, so when they come out of the oven you actually see the flake at the sides and feel that satisfying hollow lightness when you pick one up. The process takes patience — there's chilling time between each fold — but none of the individual steps are difficult, and the result is genuinely impressive. Each batch makes 8 croissants, which is just enough to share at brunch or stash a few for the next morning. Serve them warm with good butter or jam, and don't be surprised when nobody asks whether they're "regular" croissants.

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