Ingredients
Scale
- 300g gluten-free flour blend (rice and tapioca based)
- 50g sugar
- 10g salt
- 7g instant yeast
- 200ml milk
- 1 large egg
- 200g cold butter
Instructions
- Mix the gluten-free flour blend, sugar, salt, yeast, milk, egg, and a touch of butter into a slightly sticky dough.
- Chill the dough for 1 hour.
- Roll the chilled dough into a rectangle and sandwich a cold butter block inside.
- Perform three letter folds: fold, rotate, and chill the dough for 30-45 minutes between each fold.
- After the final chill, roll the dough to 1/4-inch thickness and cut into triangles.
- Roll each triangle into a crescent shape and proof at about 75°F until doubled (60-90 minutes).
- Brush with egg wash and bake at 375°F for 18-22 minutes until golden brown.
Notes
Keep everything cold during the process to prevent butter smearing. Use a scale for accurate measurements.
- Prep Time: 360 minutes
- Cook Time: 22 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg