Warm Buttery Flaky Gluten-Free Croissants

Enjoy the delicious taste of warm, buttery, flaky croissants without the gluten These gluten-free croissants are perfect for breakfast or brunch and are sure to impress your family and friends.

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