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Croissants, Gluten-Free

Gluten-Free Croissants
An original recipe by Lauren of Celiac Teen.

1 package active dry yeast
1/3 cup warm water
1/4 cup sugar
1/2 cup sweet rice flour
1/2 cup cornstarch
2/3 cup and 1/2 cup millet flour
1/3 cup and 1/2 cup tapioca flour
1/4 cup sorghum flour
1 tsp xanthan gum
1/4 tsp gelatin
1 tsp salt
1/2 cup (1 stick) unsalted butter, cubed and cold
1 cup warm milk
2 egg yolks
1/4 cup millet flour, reserved for later
1 egg, for egg wash

Sprinkle yeast over warm water. Let activate for about 10 minutes. It will be ready when you’ve completed mixing the flours and butter in the next step.

Place sugar, flours (everything except the last 1/4 cup of millet), xanthan gum, gelatin and salt into your food processor. Pulse a couple of times until blended and basically uniform in colour. Place the cold cubes of butter into the food processor, and pulse until no big chunks are left. You can turn it off and move the flour around with your hands to make sure no chunks are there. The largest (absolute, biggest one) would be a small pea.

Lightly whisk or mix with a fork together the egg yolks and milk. Combine this mixture with the activated yeast.

Stir everything together in a big bowl, until uniform. It will be fairly sticky. Cover and place in the fridge for at least 4 hours.

When you’re ready to roll it out, test with a small amount of dough, about a palmful (see pictures below for step-by-step). Roll it out on a very very well floured surface, floured with sweet rice flour. You want it to be very long in length, maybe 1/3 as wide, and really quite thin. This first bit may be too moist. It was much too moist for me, but if you feel comfortable with it, use it like that. If not, very gently mix in that remaining 1/4 cup millet flour to the remaining dough, trying not to deflate the yeast too much.

So, with your either newly floured or already good dough, one palmful at a time (the pictures really help at this point*), roll out the dough on your extremely well sweet rice floured surface, very long, but still with some width. Depending on how wide your dough is, you may either cut in half and then twice diagonally like this> |\|\|. Or just diagonally, as pictured.

Roll your dough beginning at the big end, all the way to the small end. Place rolled croissant on parchment paper lined (this just makes it a lot easier :D) cookie sheets.

Roll out, cut, roll up and place the rest of your croissants on cookie sheets. Let rise for 1 to 2 hours, covered if you wish.  They will not double in size, but should puff up a little.

Preheat oven to 350 degrees Fahrenheit. Lightly whisk an egg with a fork, then brush egg wash onto croissants.

Bake for 16 to 18 minutes, until golden brown.