Instructions
1. Make the Dough
In a large bowl, whisk together the gluten-free flour, yeast, sugar, and salt.
Add the melted butter and milk, mixing until a soft dough forms.
Shape into a round, wrap tightly, and refrigerate while preparing the butter layer.
2. Prepare the Butter Block
Place the cold butter between two sheets of parchment paper.
Sprinkle with the gluten-free flour and pound/roll into a flat square.
Refrigerate until firm but pliable.
3. Laminate the Dough
Roll the chilled dough into a rectangle.
Place the butter block in the center and fold the dough over it like a letter, sealing edges.
Roll out gently and fold into thirds.
Chill, then repeat this rolling and folding process two more times, chilling between each turn.
After the final fold, wrap and refrigerate for at least 1–2 hours (or overnight).
4. Shape the Croissants
Roll the dough into a large rectangle.
Cut into long triangles.
Starting from the wide end, roll each triangle toward the tip to form croissants.
Place on parchment-lined baking sheets and let rest until slightly puffed.
5. Bake
Preheat oven to 400°F (205°C).
Brush croissants with egg wash if using.
Bake for 20–25 minutes, until deeply golden and flaky.
Cool slightly before serving.
Tips for Success
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Keep the dough and butter cold at all times to preserve layers.
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Don’t rush the chilling steps — they are key for flaky texture.
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These croissants are best enjoyed fresh, but can be reheated gently.
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