Gluten Free Croissants

Weigh out the butter and place it into a larger freezer sized ziplock bag.

With your hands on the outside of the ziplock bag, squish down the butter into one corner of the bag. You need to make a 5” x 7” rectangle of butter. Once it is roughly into shape, take your rolling pin and roll it across to make it evenly spread into the 5” x 7” shape.

Zip the bag up, and place flat into the fridge.

Combine fresh yeast and warm water into a bowl. Using a fork mix it together until it dissolves.

Add in the Caputo flour to the yeast mixture and mix together. It will be the consistency of pancake batter.

Cover the bowl with plastic wrap. Place bowl in the oven (NOT TURNED ON) and turn on the oven light. Leave in there for 45 minutes.

Once the yeast mixture is ready and has bubbled/doubled, proceed to the next step.

In a stand mixer bowl, combine butter, sugar and salt. It will come to a paste, and there shouldn’t be any loose sugar/salt.

Add Caputo Gluten Free flour, and milk to the butter mixture in the stand mixer bowl.

Add yeast mixture to the stand mixer bowl.

Turn on the stand mixer to combine all the ingredients together. There should not be any loose flour. If it is not combining, add a splash of water and let it mix. Do not add to much or the dough will be too sticky.

Once all ingredients have mixed together. Let the mixer run for 5 minutes to make a smooth dough.

Take the dough out of the stand mixer bowl and shape it into a ball. Place the dough ball into a bowl and cover with plastic wrap.

Place the bowl in the oven (NOT TURNED ON) for 30 minutes.

Take the butter plaque from the fridge and place on the counter.

Once the dough has proofed, lightly dust your workspace with some additional Caputo Gluten Free Flour. Roll the dough out to 8” x 11”.

Cut the butter plaque bag open, and place the butter onto one side of the rolled out dough and ensure it is not touching the edges.

Cut the dough in half, so it makes a 8” x 5.5” shape. Put the side that doesn’t have the butter on top and put it on top of the butter. Crimp the edges to ‘seal’ the butter in.

Using your rolling pin, press the dough to laminate the dough to the butter.

Roll out the dough to 8” x 20” rectangle.

Trim the short ends.

Bring one side into the middle and then the other side into the middle. Both cut edges should join each other in the middle of the dough.

Fold the dough in half again. This will make the middle seam the fold seam.

Push the rolling pin on the dough to seal it together. Roll the dough out to 8” x 20”.

Trim the short ends.

Fold the dough into a letter.

Roll the dough to 9” x 18”.

Trim the short edges.

Cut into triangles. I cut mine into 12 triangles to get smaller croissants. However you can cut them into 6 triangles to make large croissants.

Cut a small slit into the flat edge of the croissant.

Pick up the triangle and stretch it slightly.

Cut the triangle down, and push out the slits slightly and roll the croissant together.

Place the rolled croissant on a sheet pan with parchment paper.

Repeat until all croissants are completed.

Cover them loosely with plastic wrap. Place into the oven (NOT TURNED ON) and turn on the light with the door slightly propped open. Let proof for an hour.

Remove the croissants from the oven and place on the counter. Preheat the oven to 425 degrees.

Once the oven is preheated, remove the plastic wrap from the croissant

Mix together egg, salt and milk in a bowl.

Using a pastry brush, brush the egg wash over each of the croissants. Be careful as they will be delicate.

Bake for 16 minutes.

Rotate baking trays and then bake for another 3-5 minutes until golden.

Once they are baked, let them cool on the sheet pan for 10 minutes before transferring to a cooling rack.

Enjoy!