Gluten Free Croissants
This was a work in a progress for us. One it’s definitely hard to work with vegan butter to create that flakiness you love in a croissant, same goes for the flour. I will say after multiple tries, this was our favorite way of making them. They tasted delicious, hope you enjoy!
3 cups of gluten free flour (we used Fioreglut GF flour, it made a difference)
2 packets of instant yeast
½ cup of granulated sugar (we tried with coconut sugar but wasn’t our favorite, doable though!)
1 ½ cup buttermilk (we mix 1 ½ cup oat milk and 2 tablespoons of white vinegar, let sit for 10 minutes and this is a great sub for heavy buttermilk)
4 tablespoons of melted vegan butter
1 ½ stick of vegan butter, room temperature
2 tsp psyllium husk powder (great source of fiber…just saying)
2 tsp baking powder
2 tsp of slt
1 egg, whisked
Ok after watching so many videos the first thing we did was PREPARE THE BUTTER. Take the 1 ½ sticks of butter at room temperature and make into a rectangle. We found that it’s best to slice the butter into ¼ inch slices and then lay flat on a piece of parchment paper. With another piece of parchmont, you can roll out your butter so it makes the 8x6 rectangle. You can use a knife to even this out. Vegan butter melts easy so we popped in the fridge while we made our dough.
The Dough. In a stand mixer, whisk together all of your dry ingredients. Once all the dry ingredients are blended slowly add your 4 tablespoons of melted butter. Mix for about 2 minutes and then increase speed until dough is evenly mixed.
Roll your dough into a ball and then place in a greased bowl. Let it proof for about an hour or two. You want your dough to double in size.
At this point, I’d take out the butter so it’s not super cold.
Take your risen dough and roll out. Make sure you are rolling out on a floured surface. And obviously make sure that surface is clean. You are going to roll out your dough so it’s a 14x10 rectangle. You want to make sure it doesn’t stick so keep flouring while you roll.
Place your block of butter on the bottom half of the dough. Make sure there’s a it of room to close off the edges. You are going to fold the dough over the butter. THIS IS YOUR FIRST FOLD. We are gonna do this a few times.
You are going to seal in the butter. You don’t want it coming out the edges or the top for that matter.
Once you successfully got the butter in there, you are going to roll out again to a 16x10 rectangle. I know, it’s getting crazy!! Keep using the flour if you need it. If the butter gets soft, fridge it for a bit.
Ok I know even crazier but you are going to fold the top of the dough down towards the center of the dough and the bottom half up towards the center. They will meet in the middle. And you are going to roll out again 5this time to a rectangle the size of 10x24.
Ok we are there! We used a cake scraper to cut the dough along the long side every 5 inches to it makes long rectangles. Strips essentially. Within these strips, you are going to make two triangles. Edge to edge triangles.
With each individual triangle, you are going to lay them out, with the wide side facing you and the point the other way. You are going to just make a little slit in the middle of the wide side and with the edges of the dough you are going to roll towards the point tightlu.
Once rolled (all of the triangles) place on a sheet tray that is lined with parchment paper. Cover with plastic wrap and let the rise for about an hour or two. A warm place is the best place to leave these bad boys.
Preheat your oven to 400 degrees.
With your egg wash (the 1 egg whisked) brush over all of your croissants.
Bake until they are brown about 25 - 30 minutes.
Take ‘em out. Let em cool. Keep them warm, your choice, they are ready to eat!