Gluten Free Croissants

8 tbs butter slightly softened
8 tbs of butter, frozen
1/3 cup + 1 tbs GF cottage cheese
1/3 cup + 1 tbs GF cream cheese
1 cup GF Flour Mix

2 tbs  rice flour + 1 ½ cups  rice flour for rolling
1 ½ tsp guar gum
½ tsp salt
¾ tsp cream of tartar
¾ tsp baking soda
1 ½ tbs sugar
2 eggs, beaten (to seal the croissants closed and brush on the croissants before baking)


Cream together softened butter, cream cheese, and cottage cheese until whipped, creamy and semi-yellow in color (about 3-4 minutes)

Add GF Flour mix, 2 Tablespoons sweet rice flour, xanthan gum, salt, cream of tartar, baking soda and sugar.

Mix together until the dough comes together – mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 3-4 minutes).

Shape into a disk and place into a plastic bag.

Refrigerate overnight

Grate the frozen butter and put it into a freezer bag and return to the freezer until you are ready to use it.

Work in a cool place

Remove dough from the fridge and divide into fourths.

Return 3 of the 4 to the plastic bag and place in the refrigerator.

Reshape this ¼ piece into a disk quickly. (Try to touch the dough as little as possible in order to keep it as cold/cool as possible.)

Generously dust the top of a piece of parchment paper.

Place the dough disk into the center of the floured parchment.

Generously dust the top and side of the dough.

Cover with another piece of floured parchment paper.

Roll the dough as thinly as possible

You should be able to see the parchment through the dough.

 Turn the dough lengthwise.

Generously sprinkle the middle 1/3 of the dough with the grated, still-frozen butter.

Fold up the bottom third of the pastry over the top of the middle third.

Sprinkle the grated, still-frozen butter over the top of the part you just folded on top.

Fold down the top third of the dough to cover the center/butter again.

Turn the dough and fold in any edges that are thin or not part of the folded center.

Generously dust the top, sides, and bottom (lift the dough gently to push flour underneath) of the dough.

Repeat the rolling and butter sprinkling one more time.

You will sprinkle the butter on twice and roll out three times.

After the second sprinkling of butter and folding, turn the dough again and roll the dough out for it’s final time, once again rolling it as thinly as possible.

Work quickly at this point as the dough is probably beginning to warm up again.

Lift off the top parchment paper and divide the dough in half with a pizza cutter. Leave the dough lying flat along the parchment paper.

Divide each half into long triangles with the pizza cutter.

You will end up with 4 large triangles for each ¼ of the dough.

Roll the croissant up from the wide end carefully (as the layers are thin).

Seal the end by brushing beaten egg onto top ½ inch before finishing the roll. Shape into a crescent moon shape.

Brush the completed croissants with beaten egg

Lay the complete croissants on parchment paper and refrigerate until you are ready to bake.

Repeat with the remaining dough.

 Bake the croissants at 375 F for 18-22 minutes or until golden brown.











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