Paleo Gluten Free Croissant

Indulge in buttery, flaky bliss with this Paleo Gluten-Free Croissant recipe—perfect for those seeking a grain-free alternative to a classic French pastry! Made with a carefully balanced blend of almond, tapioca, and coconut flours, these croissants deliver a delicate texture and rich flavor while being entirely gluten-free and paleo-friendly. Chilled coconut oil creates those irresistible layers, while a touch of honey adds natural sweetness. The recipe features a unique folding-and-rolling technique that mimics traditional lamination without the use of butter, ensuring both authenticity and dietary compliance. With just 90 minutes of prep time and an enticing golden-brown finish from an egg wash, these croissants are ideal for breakfast, brunch, or as an elegant Paleo treat. Enjoy them warm for a truly melt-in-your-mouth experience!

Nutriscore Rating: 55/100

Prep Time:90 mins

Cook Time:25 mins

Total Time:115 mins

Servings: 8

Ingredients

• 2.5 cups Almond flour
• 0.5 cup Tapioca flour
• 1 tablespoon Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Chilled coconut oil (solid)
• 1 large Egg
• 2 tablespoons Honey
• 1 teaspoon Apple cider vinegar
• 3 tablespoons Ice water
• 1 portion Egg wash (1 egg beaten with 1 tbsp water)

Directions

Step 1

In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and salt.

Step 2

Add the chilled coconut oil to the flour mixture. Use a pastry cutter or your hands to break the coconut oil into pea-sized pieces within the flour mixture.

Step 3

In a separate bowl, whisk the egg, honey, and apple cider vinegar together. Stir this wet mixture into the flour mix until just combined.

Step 4

Gradually add the ice water, one tablespoon at a time, mixing with your hands until the dough holds together but is not sticky.

Step 5

Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.

Step 6

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7

Once chilled, place the dough on a floured surface (using tapioca flour). Roll it out into a rectangle about 1/4 inch thick.

Step 8

Fold the dough into thirds (like a letter), then roll it out again into a rectangle. Repeat this folding and rolling process two more times to create layers.

Step 9

Roll the dough out to approximately 12x12 inches. Cut the dough into 8 triangles.

Step 10

Gently roll each triangle from the wide end to the point to form a crescent shape and place on the prepared baking sheet.

Step 11

Brush each croissant with the egg wash to give them a golden finish.

Step 12

Bake in the preheated oven for 20-25 minutes, until they are golden brown and cooked through.

Step 13

Allow to cool slightly before serving. Enjoy your Paleo Gluten Free Croissants warm or at room temperature.

Nutrition Facts

Serving size	(699.5g)

Amount per serving	% Daily Value*
Calories	3460.6

Total Fat 311.8g	0%
Saturated Fat 165.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 405.5mg	0%
Sodium 1815.0mg	0%
Total Carbohydrate 147.1g	0%
Dietary Fiber 29.3g	0%
Total Sugars 45.9g
Protein 66.1g	0%

Vitamin D 94.8IU	0%
Calcium 584.0mg	0%
Iron 12.1mg	0%
Potassium 219.8mg	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: 76.7%

Protein: 7.2%

Carbs: 16.1%