Gluten Free Puff Pastry Croissants

This easy gluten-free puff pastry croissant recipe gives you flaky, buttery layers without the gluten! Perfect for a quick breakfast or a delicious treat, these croissants can be made plain or filled with chocolate for extra indulgence. With a simple step-by-step method, you can enjoy homemade, bakery-style croissants right from your kitchen!

Ingredients Needed

For the Croissant Dough:

• 3 cups (405g) gluten-free all-purpose flour (such as gfJules)
• 2 packets (14g) instant/quick-rise yeast
• ½ cup + 1 tbsp (110g) white sugar
• 2½ tsp salt
• 1 tbsp + 2 tsp (17.5g) baking powder
• 1 tbsp + 1 tsp (12g) psyllium husk powder
• 2 oz (56g) melted butter or vegan butter
• 1¼ cups (10 oz / 283g) warm water
• Extra gluten-free flour for dusting

For the Butter Block:

• 6 oz (170g) butter or vegan butter, softened

For Egg Wash:

• 1 large egg + 1 tbsp water, whisked (for egg-free, use melted vegan butter)

How To Make Gluten-Free Puff Pastry Croissants

1. Prepare the Butter Block: Let the butter soften to room temperature. Place it between two sheets of parchment or wax paper and roll it into an 8″x6″ (20x15cm) rectangle. If it gets too soft, chill briefly before using.
2. Make the Dough: In a large mixing bowl, whisk together gluten-free flour, yeast, sugar, salt, baking powder, and psyllium husk powder. In a separate bowl, mix warm water and melted butter. While mixing on low speed with a paddle attachment, slowly add the wet ingredients. Increase to medium speed and mix for 1-2 minutes until smooth.
3. Knead and Roll Out: Lightly knead the dough until it forms a soft ball (it should not be crumbly—add a little warm water if needed). Roll it into a 14″x10″ (35x25cm) rectangle on a floured surface.
4. Enclose the Butter Block: Brush off excess flour. Place the butter block on the lower half of the dough, leaving space at the edges. Fold the top half over the butter and press the edges to seal.
5. Laminate the Dough (Book Folds): Roll the dough into a 16″x10″ (40x25cm) rectangle, then fold the top third down and the bottom third up, like folding a letter. Rotate 90° and repeat the fold. Wrap and chill for 30 minutes to 1 hour if the dough is too soft. Repeat the process once more for a total of two sets of book folds, then refrigerate for 1 hour before shaping.
6. Shape the Croissants: Roll the dough into a 10″x25″ (25x63cm) rectangle. Using a pastry wheel or sharp knife, cut 3″ (7.5cm) wide strips for rectangular croissants or cut triangles for classic croissants.
7. Proof the Croissants: Place croissants seam-side down on a parchment-lined baking tray. Cover with plastic wrap and let them rise in a warm place for 1 hour.
8. Bake the Croissants: Preheat the oven to 400°F (200°C). Brush the croissants with egg wash (or melted butter for an egg-free version). Bake for 35-40 minutes, or until golden brown. Let cool on a wire rack before serving.

Recipe Tips

• Keep the Butter Cold: Cold butter is key to flaky layers. If it gets too soft while folding, chill the dough for 30 minutes before continuing.
• Use the Right Flour: A high-quality gluten-free all-purpose flour (like gfJules) works best. Some blends may absorb more liquid, so adjust with warm water if needed.
• Roll Gently: Do not press too hard while rolling the dough. Gentle pressure helps keep the layers intact for a light and airy texture.
• Let the Dough Rest: Chilling between folds is essential to prevent the butter from melting into the dough. This step helps create the flaky texture.
• Proof in a Warm Spot: The dough should rise in a warm, draft-free place. If your kitchen is cold, place the tray near a slightly warm oven to help itproof properly.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover croissants cool to room temperature. Then, store them in an airtight container or wrap them tightly in plastic wrap. Keep them in the fridge for up to 3 days to maintain freshness.
• Freeze: Once cooled, wrap each croissant tightly in plastic wrap and place them in a freezer-safe bag. Store them in the freezer for up to 1 month. To serve, let them thaw at room temperature for 1-2 hours before eating.
• Reheat: Preheat the oven to 180°C (350°F). Place the croissants on a baking tray and warm for 5-7 minutes until heated through and crispy again.

Nutrition Facts

Serving Size: 1 croissant (approximately 60g)

• Calories: 240
• Total Fat: 18g
• Saturated Fat: 7.5g
• Cholesterol: 45mg
• Sodium: 225mg
• Potassium: 0mg
• Total Carbohydrate: 21g
• Dietary Fiber: 3g
• Sugars: 0g
• Protein: 0g

Try More Puff Pastry Breakfasts:

• Gluten Free Almond Puff Pastry Croissants
• Gluten Free Puff Pastry Dough