Few things are as closely associated with France as the croissant. Although most people think of croissants as quintessentially French, their history likely traces back to Central Europe, with origins attributed to Vienna or even Budapest before the pastry became popular in France. Regardless of where they began, the croissant’s name and reputation remain firmly linked to France.
If you follow a gluten-free diet, you might wonder whether you can still enjoy croissants. The answer is yes. This gluten-free croissant recipe produces tender, flaky pastries and includes a chocolate filling for an extra treat.
Ingredients
1/3 cup plus 1 tablespoon gluten-free cottage cheese
1/3 cup plus 1 tablespoon gluten-free cream cheese
8 tablespoons softened butter
8 tablespoons frozen butter
1 or 2 eggs (one for brushing, an extra if you prefer)
1 cup gluten-free flour mix
2 tablespoons sweet rice flour, plus extra for rolling (about 1 cup)
1 1/2 tablespoons sugar
3/4 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
3/4 teaspoon cream of tartar
High-quality chocolate chips or a candy bar chopped into small pieces (reserve some extra chocolate for melting)
Directions
1. In a large bowl, combine the cottage cheese, cream cheese, and softened butter. Beat for 3–4 minutes until the mixture is smooth and slightly whipped.
2. Add the sugar, baking soda, cream of tartar, salt, xanthan gum, gluten-free flour mix, and 2 tablespoons sweet rice flour to the same bowl. Mix for another 3–4 minutes until everything is incorporated and a dough forms.
3. Shape the dough into a thick disk, wrap or cover, and refrigerate for at least two hours to firm up.
4. When ready to work, grate the frozen butter. Prepare a large work surface with parchment paper and a generous dusting of sweet rice flour.
5. Divide the chilled dough into four equal portions. Keep three portions refrigerated and work with one at a time. Quickly shape the quarter piece into a disk to keep it cold. Place it on the floured parchment, sprinkle more sweet rice flour on top, cover with another sheet of parchment, and roll the dough out thin—about 1/8 inch or so thin enough to see through.
6. Scatter some grated frozen butter over the center of the rolled dough. Fold one side of the dough over the butter, add more grated butter, then fold the remaining side to enclose it.
7. Generously dust the top, bottom, and edges with sweet rice flour. Repeat the rolling, buttering, and folding process two more times, keeping the dough and butter cold throughout to create flaky layers.
8. After the final roll, make sure the dough is rolled as thin as possible. Cut the dough in half, then cut each half into four large triangles (a pizza cutter works well).
9. Place chocolate pieces near the wide end of each triangle. Roll the dough from the wide end toward the tip to form croissants, shaping them into a crescent if desired. Brush each croissant with beaten egg to seal and to promote a golden finish.
10. Repeat with the remaining dough, keeping formed croissants chilled until ready to bake.
11. Bake at 375°F (190°C) for 18–22 minutes, or until the croissants are a deep golden brown. Remove from the oven and cool on a wire rack.
12. Melt reserved chocolate according to package directions. Place melted chocolate in a small plastic bag, snip a tiny corner, and pipe a drizzle or design over the cooled croissants.
Optional: Instead of chocolate drizzle, top croissants with sliced almonds and a dusting of powdered sugar, or pair with a light meringue baked briefly for texture. Chocolate topping is a favorite, but these croissants adapt well to many fillings.
Yield: about 14 small croissants.
These gluten-free croissants are versatile: omit the chocolate and try savory fillings like ham and cheese, or fruit preserves for a classic breakfast treat. Bon appétit!