Whole30 Gluten Free Croissant

Flaky, buttery, and perfectly golden, these Whole30 Gluten-Free Croissants make indulgence guilt-free and utterly satisfying. Crafted with nutrient-rich cassava flour and tapioca starch, this recipe skips traditional wheat flour without sacrificing the classic layers and puff of a croissant. Solid coconut oil and cold water are worked into the dough to create a flaky texture, while ghee adds a rich, irresistible flavor once baked. With just 60 minutes of prep time, these croissants are a labor of love worth every fold and roll. Whether enjoyed warm with your morning coffee or as a luxurious afternoon treat, they’re the perfect blend of wholesome and delicious—fully compliant with Whole30 and naturally gluten-free. Serve them fresh from the oven and impress everyone at the table!

Nutriscore Rating: 41/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 8

Ingredients

• 2 cups cassava flour
• 0.5 cup tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 0.5 cup coconut oil (solid, not melted)
• 0.75 cup cold water
• 2 tablespoons ghee (for brushing)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, sift together the cassava flour, tapioca starch, baking powder, and sea salt.

Step 3

Add the solid coconut oil in small chunks to the dry mixture.

Step 4

Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it resembles coarse crumbs.

Step 5

Gradually add cold water to the mixture, stirring gently with a spatula until a dough forms. Be careful not to overwork the dough.

Step 6

Transfer the dough to a lightly floured surface (use additional cassava flour) and shape it into a ball.

Step 7

Roll the dough into a large rectangle, about 1/4 inch thick. Fold the dough into thirds like a letter, then rotate 90 degrees and roll out again.

Step 8

Repeat the folding and rolling process 3 to 4 times to create layers.

Step 9

Cut the final rolled-out dough into triangles.

Step 10

To form each croissant, gently roll the triangles from the base to the tip, tucking the tip under the bottom of the croissant.

Step 11

Place each rolled croissant on the prepared baking sheet. Lightly brush each with melted ghee.

Step 12

Bake in the preheated oven for 22-25 minutes or until golden brown.

Step 13

Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your Whole30 gluten-free croissants!

Nutrition Facts

Serving size	(699.8g)

Amount per serving	% Daily Value*
Calories	2524.2

Total Fat 146.3g	0%
Saturated Fat 118.6g	0%
Polyunsaturated Fat g
Cholesterol 66.9mg	0%
Sodium 2815.5mg	0%
Total Carbohydrate 305.0g	0%
Dietary Fiber 5.4g	0%
Total Sugars 13.1g
Protein 4.1g	0%

Vitamin D 0IU	0%
Calcium 111.6mg	0%
Iron 5.6mg	0%
Potassium 664.1mg	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: 51.6%

Protein: 0.6%

Carbs: 47.8%