High Protein Gluten Free Croissant
Flaky, buttery, and packed with nutrition, these High Protein Gluten-Free Croissants are a game-changer for anyone seeking a satisfying yet wholesome treat. Made with a blend of gluten-free all-purpose flour, almond flour, and whey protein isolate, these croissants offer a protein boost without compromising on the classic light and airy texture you love. Xanthan gum ensures structure, while the traditional folding and layering technique creates those signature flaky layers perfect for your next brunch or snack. Tailored for those with gluten sensitivities or anyone looking to up their protein intake, these croissants are as versatile as they are delicious. Best served fresh from the oven, they're perfect paired with your favorite jam, a dollop of butter, or enjoyed plain as a warm, melt-in-your-mouth indulgence.
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Ingredients
- 250 grams Gluten-free all-purpose flour
- 100 grams Almond flour
- 50 grams Whey protein isolate
- 1 teaspoon Xanthan gum
- 7 grams Instant yeast
- 25 grams Granulated sugar
- 1.5 teaspoon Salt
- 200 grams Unsalted butter (cold, cubed)
- 200 milliliters Milk
- 1 large Egg
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water
Directions
Step 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, whey protein isolate, and xanthan gum.
Step 2
Add instant yeast, sugar, and salt to the dry mixture and stir well.
Step 3
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to integrate until the butter is in small, pea-sized pieces.
Step 4
In a separate bowl, whisk together the milk and large egg. Gradually add this mixture to the flour and butter mixture, stirring until a dough begins to form.
Step 5
Turn the dough out onto a lightly floured surface and knead very gently until it comes together. Flatten it into a rough rectangle, cover with plastic wrap, and refrigerate for 1 hour.
Step 6
After chilling, roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
Step 7
Fold the dough into thirds, like a letter, and rotate it 90 degrees. Roll it out again and fold into thirds for a total of three times. This creates layers.
Step 8
Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
Step 9
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Step 10
Take the dough out of the fridge and roll it into a long rectangle. Cut it into triangles of desired size.
Step 11
Starting from the wide end, roll up each triangle tightly and place on the prepared baking tray, making sure the tip is tucked under the croissant.
Step 12
In a small bowl, mix the egg yolk with water for the egg wash. Brush each croissant lightly with the egg wash.
Step 13
Bake the croissants in the preheated oven for 18-20 minutes or until they are golden brown and cooked through.
Step 14
Remove from oven and allow to cool on a wire rack before serving. Enjoy your high protein gluten-free croissants warm or at room temperature!
Nutrition Facts
| Serving size | (937.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3491.8 |
| Total Fat 233.1g | 0% |
| Saturated Fat 113.5g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 875.4mg | 0% |
| Sodium 3886.6mg | 0% |
| Total Carbohydrate 284.3g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 41.4g | |
| Protein 90.1g | 0% |
| Vitamin D 162.5IU | 0% |
| Calcium 791.0mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 799.3mg | 0% |
Source of Calories