Gluten-Free Croissant with Strawberries and Cream

Indulge in the perfect blend of buttery flakiness and luscious sweetness with these Gluten-Free Croissants with Strawberries and Cream. Crafted from scratch with a delicate gluten-free dough folded to create light, airy layers, these golden pastries are irresistibly tender. Filled with vibrant, juicy strawberries and a cloud of homemade vanilla whipped cream, this recipe combines classic French pastry techniques with a gluten-free twist. Perfect for brunch, dessert, or an elegant treat, these croissants are a showstopper for any occasion. Whether you're gluten-intolerant or simply craving a unique twist on a beloved classic, this recipe offers a delightful experience that’s sure to impress.

Nutriscore Rating: 48/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2.5 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 1 cup Unsalted butter, chilled and cubed
• 2.25 teaspoons Instant yeast
• 2 tablespoons Granulated sugar
• 1 cup Warm milk (dairy or non-dairy)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1.5 cups Strawberries, sliced
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0.5 teaspoon Vanilla extract (for whipped cream)
• 1 egg wash Egg wash (1 egg beaten with 1 tablespoon of milk)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and salt.

Step 2

In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5 minutes until frothy.

Step 3

Cut the chilled butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.

Step 4

Create a well in the center of the flour mixture and add the yeast mixture, egg, and vanilla extract. Mix until just combined.

Step 5

Transfer the dough to a floured surface and knead gently to bring it together into a ball. Flatten into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 6

Roll the dough out into a long rectangle, fold it into thirds, like a letter, and rotate it 90 degrees. Roll out again and repeat the folding process twice more. Wrap and refrigerate for another 30 minutes.

Step 7

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 8

Roll the dough into a large rectangle and cut into triangles for croissants. Roll each triangle up from the wide end to the point.

Step 9

Place croissants on the prepared baking sheet. Brush with egg wash.

Step 10

Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool.

Step 11

While croissants are cooling, make the whipped cream. In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 12

Once croissants are cool, slice them in half horizontally. Fill with sliced strawberries and a generous dollop of whipped cream.

Step 13

Serve immediately and enjoy your gluten-free croissants with strawberries and cream!

Nutrition Facts

Serving size	(1418.3g)

Amount per serving	% Daily Value*
Calories	4181.1

Total Fat 295.2g	0%
Saturated Fat 177.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1206.2mg	0%
Sodium 2800.9mg	0%
Total Carbohydrate 340.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 65.6g
Protein 35.6g	0%

Vitamin D 193.8IU	0%
Calcium 480.3mg	0%
Iron 5.3mg	0%
Potassium 997.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 3.4%

Carbs: 32.7%