Few pastries feel as special as a warm, buttery croissant. The crisp outer layers, tender center, and delicate flakes make every bite feel indulgent. When those same beautiful layers are made without gluten, the result can feel almost unbelievable. These gluten free croissants are light, flaky, rich, and satisfying, with the classic buttery flavor that makes croissants so loved.
Croissants are often associated with French baking, and they have a reputation for being elegant, impressive, and a little intimidating. Recipes can vary greatly, especially when it comes to gluten free baking, but one thing always matters most: the finished croissant should taste buttery, tender, and layered. If the pastry flakes gently and has that unmistakable rich flavor, the recipe is a success.
It is important to be honest from the beginning: gluten free croissants take time. This is not a quick pastry recipe. The dough needs to be mixed, chilled, rolled, folded, and chilled again. The process usually takes about two days, but the reward is worth the patience. With the right ingredients, careful handling, and enough rest time, you can make gluten free croissants that are crisp on the outside, soft inside, and full of beautiful buttery layers.
Before you begin, gather your ingredients and tools. Croissant dough is easiest to manage when everything is ready, measured, and properly chilled. Gluten free dough behaves differently from traditional wheat dough, so accuracy and temperature are especially important.
First, the essentials:
- Whole milk. Do not use 2%, 1%, or skim milk. Whole milk provides the fat needed for tender, flaky gluten free croissants.
- Unsalted butter. A good quality unsalted butter works well. It does not need to be expensive, but it must be cold when used for the butter package.
- Instant yeast. Also called fast-rising yeast or bread machine yeast, this type works better in this recipe than regular active dry yeast.
- Xanthan gum. This binding ingredient is essential because it helps replace some of the structure normally provided by gluten.
- Pectin. Commonly used in jelly making, pectin helps support the texture of this gluten free pastry dough.
- Expandex. This modified tapioca starch helps improve stretch and texture in gluten free baking.
- Superfine flours. Superfine brown rice flour, superfine white rice flour, and tapioca flour give the dough a smoother, more delicate texture.
- Corn starch or rice starch. These can be useful for dusting and handling the dough as needed.
Essential tools:
- A kitchen scale. Measuring by weight gives the most accurate results, which is especially important for gluten free croissant dough.
- Rolling pin. You will roll the dough several times during the folding and layering process.
- Parchment paper. Parchment helps keep the dough manageable while rolling, turning, shaping, and baking.
Once your ingredients and tools are ready, you can begin preparing the gluten free croissant dough. Work patiently, keep the dough cool, and avoid rushing the resting times. These steps help create the layers that make croissants so special.
Here are the portions for the croissant dough:
220 grams gluten free flour, plus more for rolling and dusting: 110 grams superfine brown rice flour, 55 grams superfine white rice flour, and 55 grams tapioca flour
35 grams Expandex tapioca starch, about 4 tablespoons
1 ½ teaspoons xanthan gum
¼ teaspoon pectin
2 teaspoons salt
100 grams or 7 tablespoons superfine sugar
2 tablespoons plus 1 teaspoon powdered milk
½ cup whole milk, room temperature
2 tablespoons instant yeast or bread machine yeast
2 tablespoons soft unsalted butter, cut into small pieces
½ cup sparkling mineral water, room temperature
1 large or extra-large egg white, room temperature
Butter Package
13 tablespoons cold unsalted butter, equal to 1 stick plus 5 tablespoons
1 tablespoon brown rice flour or white rice flour
Finishing
1 whole large egg, for brushing the croissant dough
Instructions:
- In a large bowl, combine the gluten free flours, Expandex, xanthan gum, pectin, salt, superfine sugar, and 2 tablespoons powdered milk. Whisk thoroughly so the dry ingredients are evenly blended. In a small glass bowl, whisk together the yeast, 1 teaspoon powdered milk, and room temperature whole milk until fully combined. Set both mixtures aside.
- Add the 2 tablespoons of very soft butter pieces to the flour mixture. Work the butter in lightly with a fork or pastry blender, leaving some larger pieces. Add the sparkling mineral water and stir well with a fork. Add the egg white and mix until it is evenly distributed. Pour in the milk and yeast mixture, then stir until everything is fully incorporated. The dough will be very wet and sticky, similar to cake batter.
- Dust the top of the dough with 1 teaspoon of flour. Scrape the dough from the sides of the bowl, turn it over, and gently fold in the new flour. Add 1 more teaspoon of flour if needed, just enough to help the dough turn with a spatula. The dough should still remain wet and sticky.
- Cover the bowl with plastic wrap and place it in a warm, draft-free area for at least 2 hours, or until it has somewhat doubled in size. Even after rising, the dough will still look soft and batter-like.
- After the dough has risen, place the entire bowl in the refrigerator for about 1 hour.
- Once chilled for at least 1 hour, wrap the dough in plastic wrap and place it in the freezer for 30 to 45 minutes. The dough should rise slightly and may look somewhat stringy.
Preparing the Butter
- Before removing the dough from the freezer, prepare the butter package. Cut the cold butter lengthwise and place it on a piece of plastic wrap lightly dusted with rice flour. Shape the butter into a square, sprinkle a little more flour on top, and cover it with another piece of plastic wrap. Use a rolling pin to flatten and shape the butter into a smooth 6-inch square about ¼ inch thick. Place it in the refrigerator to firm up.
The Croissant Dough
- Remove the dough from the freezer. Place it on a parchment-lined work surface and gently pat it into a rectangle. Dust lightly with flour, cover with plastic wrap, and press with a rolling pin from the center toward the edges until the dough is firm enough to roll.
- Roll the dough gently into a long rectangle about three times longer than it is wide. The center should remain slightly thicker and large enough to hold the butter package. Brush away any excess flour.
- Place the chilled butter square on the thicker center portion of the dough. Fold the rolled edges over the butter, overlapping them, and pinch the seams closed with your fingers. Press gently with your palm and then with the rolling pin to seal the butter inside. The butter should be enclosed in dough on all sides.
- Lightly dust the dough with flour, cover with plastic wrap, and gently press with the rolling pin to flatten it without forcing the butter through the dough. Roll it into a rectangle three times longer than it is wide, with the wide side facing you. Brush off excess flour, then fold the dough in thirds like a business letter.
- Turn the folded dough package 90 degrees clockwise and repeat the same rolling and folding process.
- Wrap the dough in plastic wrap and refrigerate for 1 to 1 ½ hours. The dough should be firmer, though it may still look slightly rough.
- Repeat the process again: press, roll, fold, turn, press, roll, fold, then refrigerate.
- Repeat the process one more time. Press, roll, fold, turn, press, roll, and then make a book fold. To make the book fold, bring each long end toward the center as though closing pages of a book. Brush away excess flour, then fold one side over the other like closing the book. Wrap the dough in plastic wrap and refrigerate overnight. By this stage, the dough should feel smooth and should fold without cracking. If a little butter appears at the edges, that is acceptable.
- Prepare two baking sheets by lining them with parchment paper.
- To roll the croissants, press and roll the dough as before. This time, roll it into a rectangle about 25 inches long and 9 inches wide, with the 9-inch side facing you. The dough should be about ⅛ inch thick and as even as possible.
- Trim the rough edges with a pizza cutter to create a clean rectangle.
- Mark the dough every 5 inches and slice vertically through the width. You should have 5 pieces, each about 5 inches wide and 9 inches tall. Cut each piece diagonally from one corner to the opposite corner to create triangles. You should have 10 triangles total.
- Brush excess flour from each triangle. Pick up the bottom edge gently and, if possible, stretch it slightly into a straighter base. If the dough feels fragile, do not force it. Make a small vertical cut, about ¾ inch long, at the base of the triangle. Begin rolling from the base, gently fanning out the cut edges as you roll. The pointed tip should end up underneath the croissant.
- Place each shaped croissant on the prepared parchment-lined baking sheets, leaving a few inches between them.
- Cover the croissants with plastic wrap and let them rise for about 1 hour. Do not let them over-rise, because the butter may leak during baking.
- Preheat the oven to 400 degrees. Remove the plastic wrap and brush the croissants with the beaten egg wash three times, working from one end of the pan to the other and repeating twice. Bake at 400 degrees for 2 to 3 minutes. Reduce the oven temperature to 350 degrees and bake for another 18 to 20 minutes, or until the croissants are dark golden brown, risen, and reach an internal temperature of 200 degrees. Transfer them to a wire rack and let them cool completely.
Enjoy these homemade gluten free croissants fresh, flaky, and beautifully buttery.