Ingredients:
- 2 cups gluten-free all-purpose flour blend
- 1/4 cup almond flour
- 1 tablespoon instant yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 large egg, beaten
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon gluten-free cornstarch for dusting
- 1/4 cup apricot preserves optional, for glaze
Instructions:
In a large mixing bowl, combine gluten-free all-purpose flour blend, almond flour, instant yeast, sugar, and salt
Add warm milk, melted butter, vegetable oil, and beaten egg
Mix until a dough forms
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic
Cover the dough and let it rest for 1 hour in a warm place until doubled in size
After the dough has risen, roll it out into a large rectangle on a lightly floured surface
Distribute cubed cold butter evenly over the surface of the dough
Fold the dough into thirds, like a letter, then roll it out again into a rectangle
Repeat this folding process two more times
Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour
Preheat the oven to 400F 200C and line a baking sheet with parchment paper
Remove the chilled dough from the refrigerator and roll it out into a large rectangle again
Cut the dough into triangles
Roll each triangle tightly, starting from the wide end, to form a croissant shape
Place the croissants on the prepared baking sheet, leaving space between each
Brush the tops of the croissants with beaten egg
Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky
Optional: Heat apricot preserves in a small saucepan and brush over warm croissants for a shiny glaze
