Vegan Gluten Free Croissant
Indulge in the buttery, flaky perfection of these Vegan Gluten-Free Croissants, a guilt-free twist on the classic French pastry that doesn’t compromise on taste or texture. Made with gluten-free all-purpose flour, rich vegan butter, and almond milk, this recipe ensures a tender, golden crust while remaining entirely plant-based and wheat-free. The dough is carefully laminated through a traditional rolling and folding technique, creating those irresistible, airy layers you crave. Perfect for breakfast, brunch, or an elegant snack, these croissants are a triumph of flavor and craftsmanship. Whether paired with sweet jam or enjoyed on their own, they’re proof that indulgence can align with dietary needs.
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Ingredients
- 500 grams Gluten-free all-purpose flour
- 300 grams Vegan and gluten-free butter
- 250 ml Almond milk
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 8 grams Salt
- 1 teaspoon Xanthan gum
- 1 teaspoon Apple cider vinegar
- 50 grams Cornstarch for dusting
Directions
Step 1
In a small saucepan, warm the almond milk until lukewarm. Remove from heat and dissolve the sugar and yeast in the milk. Let it sit for 5 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and salt.
Step 3
Add the yeast mixture and apple cider vinegar to the dry ingredients and mix until a dough forms. Knead for about 5-7 minutes until smooth and elastic.
Step 4
Form the dough into a ball, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 5
Chill the vegan butter in the freezer for 15 minutes, then roll it between two sheets of parchment paper into a 20x20 cm square.
Step 6
Once the dough has risen, roll it out on a lightly dusted surface with cornstarch into a 45x45 cm square.
Step 7
Place the butter square in the middle of the dough and fold the corners over the butter to encase it completely.
Step 8
Roll the dough into a rectangle about 20x60 cm. Fold the top third down and the bottom third up over the top, similar to folding a letter. Cover with plastic and chill for 30 minutes.
Step 9
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
Step 10
After the final fold, roll the dough into a large rectangle about 25x70 cm. Cut the dough into triangles for croissants.
Step 11
Starting from the base of each triangle, roll the dough towards the tip to form a crescent shape.
Step 12
Preheat your oven to 200°C (390°F). Place the croissants on a baking sheet lined with parchment paper and allow them to rise for another 30 minutes.
Step 13
Bake in the preheated oven for 15-20 minutes until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
| Serving size | (1180.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4492.1 |
| Total Fat 245.1g | 0% |
| Saturated Fat 87.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5261.9mg | 0% |
| Total Carbohydrate 557.9g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 69.5g | |
| Protein 16.6g | 0% |
| Vitamin D 82.5IU | 0% |
| Calcium 468.5mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 167.7mg | 0% |
Source of Calories