Gluten Free Croissants

Gluten Free Croissants


Ingredients:
Dough :
2 tablespoons (24 g) sugar
2 1/4 cups (315 g) Gluten Free Pastry Flour (252 grams Better Batter all purpose gluten free flour + 32 grams cornstarch + 32 grams nonfat dry milk, ground into a finer powder), or Cup4Cup gluten free flour (the “real” thing, or my mock Cup4Cup), plus more for sprinkling
1 teaspoon (6 g) kosher salt
2 teaspoons (6 g) instant yeast
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Instructions:
  • First step is First, make the dough. In a large bowl, place the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk again to combine. Create a well in the center of the dry ingredients, add the butter and milk, and mix until the dough comes together. Add more flour by the half-teaspoonful if necessary to bring the dough together. Turn out the dough onto a lightly floured surface, sprinkle the top very lightly with more flour, and roll into a 9-inch round. Wrap tightly in plastic wrap and place in the refrigerator to chill while you prepare the butter packet.
  • And then, To prepare the butter packet, sprinkle a piece of unbleached parchment paper with 1/8 cup (2 tablespoons) of the flour, and place all 16 tablespoons (preferably in 2 whole sticks) of butter on top and press together. Sprinkle with the remaining 2 tablespoons of flour, and cover with another piece of unbleached parchment paper. Pound the butter with a rolling pin until it flattens and melds together. Uncover and fold the flattened butter in half, cover again with the parchment and pound again until you have a 5-inch square butter packet. Cover the butter packet completely with parchment, and place in the refrigerator to chill for 5 minutes or until firm.
  • And then, visit for full instruction : https://glutenfreeonashoestring.com/gluten-free-croissants/



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