Mushroom Free Gluten Free Croissants

Total time9 hr 52 min

Prep time1 hr 30 min

Cook time22 min

4.8

(15)

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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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