Easy Gluten-Free Croissant Recipe (Beginner Recipe) (2024)

FAQs

What can I use instead of bread flour in croissants? ›

Although you can produce excellent croissants from all-purpose flour, bread flour, or frozen packaged white dough, the high gluten content makes for hard and rubbery rolling out. A mixture of 2 parts unbleached pastry flour and 1 part unbleached all-purpose flour gives a dough that is much easier to handle.

The key to a delicious gluten free croissant is that flakey, buttery crust. It may look complicated, but it's actually fairly simply. The trick is to take your time when making the pastry to ensure you get plenty of layers of butter in your pastry – that's how you get nice, flaky croissants.

What type of flour should I use? Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.

For those of you who are abroad, you may notice that a lot of my recipes calls for T45 flour. If you don't have this on hand, you can mix some all-purpose flour with corn starch to have a quick alternative to cake flour at home. Cake Flour – 1 cup minus 2 tbsp (100g) all purpose flour + 2 tbsp cornstarch.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

Before baking, chill proofed croissants for 20 minutes. Preheat oven to 375°F. Using a pastry brush, gently brush egg wash on each chilled croissant, avoiding cut sides that may have exposed layers of dough. Bake for 20 minutes.

The law is usually said to mandate that straight croissants must be made with butter. The crescent-shaped croissants are said to not be regulated, but to usually be made with oil or margarine.

A gluten-free diet is based on the products which have a high glycemic index and are devoid of dietary fiber. These foods contain many simple carbohydrates and fats. These factors can give rise to nutritional deficiencies, constipation, and the development of the metabolic syndrome [82].

Keep in mind that some processed gluten-free foods contain high amounts of unhealthy ingredients such as sodium, sugar and fat. Consuming these foods can lead to weight gain, blood sugar swings, high blood pressure and other problems. So, a gluten-free label doesn't necessarily make a food healthy.

Put the stand mixer on speed 1 and feed the sheet of butter through the pasta roller. Roll the dough out into a long rectangle, place the butter in the middle and fold the edges over the top. Give the dough a quarter turn and roll out into a rectangle again, repeat this 4 times.

Can you use Pillsbury croissant as puff pastry? ›

Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!

While these two pastries use similar ingredients and preparation methods, neither one can be a substitute dough for the other. Cross switching croissant and puff pastry doughs can be compared to using pie dough to make cookies.

All you'll need is some all-purpose flour. Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual.

Bread flour has a greater protein content than regular flour. This protein content is important when making croissants as it forms the basis of the croissant structure. I find that a protein content of 11-12% is best as it ensures your croissant can rise tall and stay at that height once baked.

Another option is to create your own bread flour substitute by combining all-purpose flour with vital wheat gluten, an isolated form of the flour protein. Measure out a cup of flour, remove one teaspoon of flour, and replace it with a teaspoon of vital wheat gluten.

Most bakers use low-protein bread flour milled from HRW (hard red winter) wheat, which provides enough strength to support the additional ingredients commonly found in doughs like croissant or brioche.