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Gluten Free Croissants

2016-05-26

Recipe Info

  • Servings : 4
  • Prep Time : 4:00 h
  • Cook Time : 25m
  • Ready In : 4:25 h

Perfect with a cup of coffee.

Ingredients

  • 250g gluten free flour
  • 30g cubed butter
  • 10g yeast
  • 30g sugar
  • 70ml full fat milk
  • 50ml water
  • 125g chilled butter
  • 1 tsp xanthan gum
  • sprinkle of caster sugar
  • 1 egg, beaten

Method

Step 1

Sieve the xanthan gum and sugar together with the gluten free flour. Rub in the cubed butter. Mix the yeast with the water. When dissolved add the milk and combine with the rest of the mixture. Bring together to make a soft dough, knead for 2 minutes then cover with cling film and leave to rest for 60 minutes at room temperature. Knead again for 2 minutes and then chill for 20 minutes.

Step 2

Meanwhile, flatten the remaining chilled butter to a 25cm rectangle between two pieces of parchment. Remove the butter from the parchment. Roll out the chilled dough to around the same size as the butter, place on the flattened butter and with the shortest side towards you, fold the top third down, then the bottom third up and over that. Give the dough a quarter turn and roll out again to roughly a 25cm rectangle. Cover with the parchment and chill for 20–30 minutes. Repeat a further four times.

Step 3

Roll out the dough to around the thickness of a 1⁄4 cm, cut the edges of the dough to make a square, cut out four long triangle shapes. Starting at the wide end, roll the dough to make the croissant shapes. Place on parchment, cover in oiled cling film and leave in a warm place for 1–11⁄2 hours. Brush with egg and a little caster sugar, bake in a pre-heated oven for 25–30 minutes until they turn a deep golden brown colour.

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