Rye Free Gluten Free Croissants

Total time9 hr 52 min

Prep time1 hr 30 min

Cook time22 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
1 tbsp granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!