Easy Gluten-Free Croissant Recipe (Beginner Recipe) (2024)

Begin by making the dough to cold-ferment, as it will sit in the fridge for 24-48 hours. In a stand mixer fitted with a dough hook, add the gluten-free flour, psyllium husk powder, sea salt, and baking powder. Mix on low to combine. In a measuring cup, add the dry active yeast, sugar, and warm milk. You want the milk to be warm to the touch, but not hot. Stir the yeast mixture and allow to activate for 5 minutes. With the mixer running, add the milk and yeast mixture slowly, then add the softened butter 1 tablespoon at a time followed by the eggs. Knead with your machine until a supple, soft dough forms, or about 5 minutes. Add the dough to an oiled bowl and cover it with oiled plastic wrap to keep the dough from sticking. Place in the fridge for 24 hours or up to 48 hours.

Remove the dough from the fridge and ready a half-sheet tray with parchment paper. Knead your dough on a floured surface until soft and smooth. Roll out the dough to be about the size of the pan and place it on the lined baking sheet. Place in the freezer for 10 minutes to firm. After 10 minutes, flip the croissant dough over and allow it to freeze for another 10 minutes. Remove the butter block from the fridge.

Once you remove the dough from the freezer and butter from the fridge, the two should be about the same texture. Roll out the dough to be about ¼-inch thick. Using kitchen scissors, cut the butter out of the bag carefully. Lay it in the middle of the dough and tri-fold the dough over the butter like a letter. Pinch to seal the edges and turn the dough 90 degrees.

Push down again on the dough to flatten with a rolling pin, then roll out to ¼-inch thickness. Tri-fold the dough, pinch the edges closed, and rotate once more 90 degrees.

Flatten, roll to ¼-inch thickness, tri-fold, and pinch the edges sealed. Rotate once more 90 degrees. You should have 4 layers of dough and butter.

Roll each croissant loosely starting at the wider end. Place 2 inches apart onto a parchment-lined baking sheet. Once finished rolling, cover them with plastic wrap. Place in a warm place for 1 to 4 hours or until the croissants are puffed and noticeably bigger, but they will not double in size. Be sure the place is not too warm, otherwise, the butter will melt out.

Remove the croissants from the oven. When lifting, they should be light and airy. If the croissants are still dense, bake at 375 degrees until they are no longer dense, about 5 more minutes.

Allow them to cool slightly before serving with butter or jam.