By Wendy Stoltz and Hristina Polk / Last Modified On March 15, 2023

Making your own gluten-free croissants is a labor of love, but the end result is so worth it! These flaky, light, and perfectly sweetened crescent-shaped French pastries are delicious for breakfast, brunch, or afternoon tea.

If you enjoy pastries, you need to try these delicious gluten-free apple turnovers. They are like gluten-free pop tarts, but better. Here's my gluten-free puff pastry recipe, which is perfect for sweet and savory pastries. Why not give my flaky gluten-free pie crust that is simple to make and perfect for making gluten-free pies a try too?

GLUTEN-FREE CROISSANT RECIPE

“Croissant” originated from the word “crescent”, as in a “crescent moon”. As I mentioned, it is a labor of love but trust me, the result is so worth it. Your struggle to find a gluten-free croissant is officially over. 

Follow my tips and techniques in the recipe card, and you'll master these delicious treats in no time. Don't let the laminating process put you off, I will guide you through the process.

Laminating, in basic terms, is when there is a layer of butter, then a layer of dough which is a technique you follow to achieve the multiple layers. 

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE CROISSANT

Simple ingredients - With a handful of simple ingredients, you can enjoy these the next day for tea.

Bakery-style croissants - These, in my opinion, are like bakery-style croissants. They're flaky, light, and perfectly sweetened.

Dress them up or down - You can eat these as is from the oven. I battle to let them cool, or you can top them off with melted chocolate. You can even add your favorite filling.

INGREDIENTS IN GLUTEN-FREE CROISSANT

FOR THE DOUGH (DETREMPE)

Flour - I've used an all-purpose gluten-free flour. 

Sugar - Use granulated sugar.

Yeast - Use instant dry yeast. Check the brand you use is in fact gluten-free. The term "enriched" is used sometimes, so look out for that.

Salt - I like to control the amount of salt I use. 

Baking powder - Use baking powder and not baking soda.

Psyllium husk powder - This helps with the elasticity of the dough.

Butter - I use unsalted butter that's been melted.

Water - The water must be warm.

FOR THE BUTTER BLOCK (BEURRAGE)

Butter - I used unsalted butter.

Egg - Use the egg yolks only.

Whipping cream - I've used heavy whipping cream.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE CROISSANT

Rolling pin - I use the traditional wooden rolling pin, but you can choose from the fancier options.

Stand mixer - Use a stand mixer to make the dough mix through nicely.

If you have any questions about making gluten-free croissant, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE CROISSANT

1. To make the dough, mix in the dry ingredients in a large bowl including the active dry yeast. Stir to combine.
2. Add the water and the butter and using the dough hook on the stand-up mixer, knit until the dough is formed. Add a splash of water if it seems too dry. It should be sticky but pulling away from the walls of the bowl.
3. Place the bowl, cover with plastic wrap, and a clean dish towel. Place in the oven and turn the oven light on. Proof the dough for several hours. It should double in size but if it doesn’t rise much, it is not a huge problem.
4. After the dough has proofed for 2-3 hours, transfer to the fridge keeping it in the same bowl. Refrigerate for 4 hours.
5. To make the butter block line a large piece of parchment paper on a flat surface. Place the butter in the middle right next to each other. Try to line the two blocks together.
6. Place a second piece of parchment paper on top and, using the rolling pin, tap on the top to flatten. Roll the pin up and down the butter without pressing too hard. Roll until you get an uneven 8 x 6 rectangular.
7. When the butter is flat, thin, and even layer, remove the top parchment paper and fold the bottom parchment paper around the butter. Then using the rolling pin roll out the butter to fill the parchment paper envelope. Refrigerate for 4 hours.
8. Take the dough and the butter out of the fridge and let them sit on the counter at room temperature for 5 minutes.
9. Roll the dough out to a 18x25, ¼ inch thick rectangular. Place the butter block in the middle. There should be dough hanging on both sides.
10. Close each hanging side over the butter. Make sure they are touching in the middle. Pat the dough with the rolling pin without pressing too hard. Then start to roll up and down until a smooth large rectangle is formed.
11. Cut out the ends to have a perfect 9x14 rectangle. Using a ruler, mark every 3” and cut straight. You should have even rectangles. Cut them diagonally to get triangles with even sides.
12. Make a small cut in the middle of the shortest side and spread the two sides. Be careful not to rip the dough. Using your palm, roll the dough to form the croissant. Repeat with the rest.
13. Transfer the croissants to a baking sheet lined with parchment paper. Cover loosely with plastic wrap and freeze for 20 minutes.
14. In a small mixing bowl, combine the egg yolk and the heavy whipping cream. Stir to combine until smooth and no streaks remain.
15. Preheat the oven to 350 F. Brush the croissants with the egg mixture and bake for about 20-30 minutes or until the croissants are deep golden brown.
16. Remove from the oven and serve immediately. Drizzle with melted chocolate if you desire a sweeter taste.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in these gluten-free croissants, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE CROISSANT

Read the recipe over and over - The recipe is not complex but reading through it a few times will help you to understand the process.

2-day commitment - Depending on when you start the recipe. It is a 2 day commitment so make sure you have the time.

Use ingredients in the recipe card - This recipe has been tried and tested with specific ingredients. I would suggest you stick to them.

TIPS FOR SHAPING THESE GLUTEN-FREE CROISSANTS

9x14 rectangle - Cut out the ends to have a perfect 9x14 rectangle.

Use a ruler - Using a ruler, mark every 3” and cut straight. You should have even rectangles. Cut them diagonally to get triangles with even sides. Make a small cut in the middle of the shortest side and spread the two sides. Be careful not to rip the dough. Using your palm, roll the dough to form the croissant. Repeat with the rest.

WHAT SUBSTITUTIONS CAN I MAKE?

Vegan - Try using an egg replacer, vegan butter, and vegan whipping cream. I have not tried this myself so it may require a bit of trial and error.

Dairy-free - Use vegan whipping cream. Again, I have not tested this. Comment below if you do.

HOW DO I STORE THESE GLUTEN-FREE CROISSANTS?

You can store them in an airtight container for up to 1-2 days. Any longer and I would suggest you freeze them and bake them fresh. 

CAN I FREEZE THIS GLUTEN-FREE CROISSANT RECIPE?

Yes, you can. I would make them up to the step just before placing them in the oven. Par freeze them on a baking tray and then transfer them into a freezer bag or airtight container. You can freeze them for up to 3 months. 

CAN YOU MAKE THIS GLUTEN-FREE CROISSANT RECIPE AHEAD OF TIME?

Yes, you can. I suggest you make them and then freeze them. Take them out of the freezer on the day you want to serve them. 

HOW CAN I SERVE THESE GF CROISSANTS?

Serve them as is with a cup of coffee or tea. You can also add toppings like melted chocolate. You could even add a savory filling to them, like some delicious melted brie.

 Did you make this gluten-free croissant recipe? Please leave me a comment below, letting me know what you thought.