This Gluten Free Croissants recipe is so buttery, flaky. Once your croissants are out of the oven, resist the temptation to devour them immediately. Allow them to cool for a few minutes before indulging in their flaky goodness. Serve them plain or with your favorite spreads, such as butter or jam. Pair them with a cup of coffee or tea for a delightful breakfast or snack. You will not believe these are Croissants gluten free...
Storage And Freezing Tips:
- Store the homemade gluten free puff pastry in the refrigerator for several days. Be sure it is sealed in plastic wrap.
- You can also freeze it. Wrap it well in plastic wrap and place in a freezer-safe bag or container, it will keep in the freezer for up to a month.
- Before using the frozen dough, leave it folded and wrapped and thaw it in the fridge overnight. Roll the dough out without unfolding it first.
To make the croissants use our puff pastry dough recipe (on our website).
How to make about 24 mini croissants:
Roll the dough out, into a rectangle about 1/4″ thick. We like to cut the dough into two units to make it easier to roll out.
Slice the dough into long triangles, and roll each one starting at the wide end until you have a crescent shape. Brush with a lightly beaten egg, and bake on a parchment paper lined sheet for 15- 20 minutes at 385 deg. F until golden brown.