Flaky Gluten Free Croissants
Flaky gluten free croissants are possible. I’ve made this recipe dozens of times. The trick is in the rolling and folding. Golden, buttery, and crispy. Try this with my Hearty Irish Vegetarian Stew for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Hearty Irish Vegetarian Stew and Easy Crockpot Hawaiian Chicken.
Why This Flaky Gluten Free Croissants Is Pure Comfort
- Buttery layers
- Crispy exterior
- Gluten free
- Perfect for breakfast
What You'll Need for Flaky Gluten Free Croissants
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups gluten free flour
- 1/4 tsp salt
- 2 tbsp sugar
- 1 cup cold unsalted butter, cubed
- 1/2 cup whole milk
- 1 tsp active dry yeast
- 1 egg
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: Powdered sugar
- Optional: Cinnamon sugar
- Optional: Jam
📝 Ingredient Notes
- Gluten free flour: Use a 1:1 all-purpose flour substitute for best results.
- Cold butter: Keep butter cold to create flaky layers.
🛒 Tools & Equipment I Recommend
- Wire Whisk — Ensures even mixing of dough → See on Amazon
- Stand Mixer — Saves time and effort in kneading dough → See on Amazon
How to Make Flaky Gluten Free Croissants
- Mix dry ingredients: In a large bowl, combine flour, salt, and sugar.
- Add butter: Mix in cold cubed butter until the mixture resembles coarse sand.
- Add wet ingredients: Stir in milk, egg, and vanilla extract until a sticky dough forms.
- Knead dough: Knead on a floured surface for 5 minutes until smooth.
- Rest dough: Cover and let rest for 30 minutes at room temperature.
- Roll and fold: Roll the dough into a rectangle, fold into thirds, and repeat twice.
- Shape croissants: Roll the dough into a log, cut into 12 pieces, and shape into crescents.
- Bake: Place on a baking sheet, brush with egg wash, and bake at 375°F for 15-18 minutes.
Cook's Tips for Perfect Flaky Gluten Free Croissants
- Best technique: Use a pastry brush to evenly apply egg wash for a golden finish.
- Common mistake and fix: If dough is too sticky, add a little more flour.
- Storage: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked croissants for up to 1 month. Bake from frozen, adding 5 minutes to the time.
Storing & Reheating Flaky Gluten Free Croissants
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make dough 1 day in advance and refrigerate.
Freezing Flaky Gluten Free Croissants
Freeze uncooked croissants for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F for 5-7 minutes. Microwave: Reheat for 20-30 seconds.
Recipe Notes
- Chef tip: Let dough rest for at least 30 minutes to develop texture.
- Best substitution: Use almond milk instead of regular milk for a vegan version.
- Make-ahead: Make dough ahead and refrigerate, then shape and bake when ready.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If croissants spread too much, chill the dough before shaping.
Want to level up this recipe?
Bread Knife — Helps slice croissants cleanly without squishing the layers → Check price on Amazon
Flaky Gluten Free Croissants
Ingredients
Main Ingredients
- 2 cups gluten free flour
- 1/4 tsp salt
- 2 tbsp sugar
- 1 cup cold unsalted butter, cubed
- 1/2 cup whole milk
- 1 tsp active dry yeast
- 1 egg
Seasonings
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Powdered sugar
- Cinnamon sugar
- Jam
Instructions
- Mix dry ingredients: In a large bowl, combine flour, salt, and sugar.
- Add butter: Mix in cold cubed butter until the mixture resembles coarse sand.
- Add wet ingredients: Stir in milk, egg, and vanilla extract until a sticky dough forms.
- Knead dough: Knead on a floured surface for 5 minutes until smooth.
- Rest dough: Cover and let rest for 30 minutes at room temperature.
- Roll and fold: Roll the dough into a rectangle, fold into thirds, and repeat twice.
- Shape croissants: Roll the dough into a log, cut into 12 pieces, and shape into crescents.
- Bake: Place on a baking sheet, brush with egg wash, and bake at 375°F for 15-18 minutes.
Notes
- Chef tip: Let dough rest for at least 30 minutes to develop texture.
- Best substitution: Use almond milk instead of regular milk for a vegan version.
- Make-ahead: Make dough ahead and refrigerate, then shape and bake when ready.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If croissants spread too much, chill the dough before shaping.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked croissants for up to 1 month.
- Oven reheat: Reheat at 350°F for 5-7 minutes.
- Microwave reheat: Reheat for 20-30 seconds.
- Make ahead: Make dough 1 day in advance and refrigerate.
Nutrition Per Serving
- Calories: 180
- Protein: 3g
- Fat: 8g
- Carbs: 20g
- Fiber: 1g
- Sugar: 5g
- Sodium: 100mg
- Cholesterol: 70mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Flaky Gluten Free Croissants FAQs
Yes, you can make the dough ahead and refrigerate for up to 24 hours.
Dense croissants may result from over-kneading. Knead only until smooth.
Yes, the recipe works perfectly in a standard oven.
Use a 1:1 gluten free all-purpose flour blend for best results.
Yes, freeze uncooked croissants for up to 1 month. Bake from frozen, adding 5 minutes to the time.
A Warm Final Note
I can’t wait for you to try Flaky Gluten Free Croissants and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
