Classic Butter Croissants

Ingredients

• 3 cups (405g) Gluten-Free All-Purpose Flour
• 2 tsp (14g) Instant Yeast
• 1/2 cup + 1 Tbsp Granulated Sugar
• 2 1/2 tsp Salt
• 1 Tbsp + 2 tsp Baking Powder
• 1 Tbsp + 1 tsp Psyllium Husk Powder
• 1 1/2 cups (3 sticks) Unsalted Butter (cold)
• 3/4 cup Milk (warm, dairy or non-dairy)
• 1/2 cup Water (warm)
• 1 Egg
• 1 Egg Yolk
• 1 Tbsp Almond Milk

Instructions

1. 1

   Step 1: In a large bowl, combine the gluten-free flour, yeast, sugar, salt, baking powder, and psyllium husk powder.

2. 2

   Step 2: In a separate bowl, whisk together warm milk and warm water. Add this wet mixture to the dry ingredients and mix until a shaggy dough forms.

3. 3

   Step 3: Turn the dough out onto a lightly floured surface and knead gently until it comes together. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.

4. 4

   Step 4: Prepare the butter block: Place cold butter between two sheets of parchment paper and pound or roll it into a 7x8-inch rectangle. Ensure the butter remains cold and firm.

5. 5

   Step 5: Roll the chilled dough into an 8x14-inch rectangle. Place the chilled butter block on one half of the dough. Fold the other half of the dough over the butter and seal the edges.

6. 6

   Step 6: Gently roll the dough into a larger rectangle, about 1/4-inch thick. Fold the dough into thirds (like a letter). Wrap and chill for 30 minutes. Repeat this rolling and folding process one more time, chilling for 30 minutes between folds.

7. 7

   Step 7: Roll the dough out to about 1/4-inch thickness (approximately 11x16 inches). Trim the edges to create clean layers. Cut the dough into long triangles (about 3x10 inches).

8. 8

   Step 8: Roll each triangle from the base to the tip to form a croissant shape. Place the croissants on a parchment-lined baking sheet, seam-side down.

9. 9

   Step 9: Cover loosely with plastic wrap and let rise in a warm, draft-free spot (75-80°F) for 60-90 minutes, or until they puff up slightly and feel soft.

10. 10

    Step 10: Preheat the oven to 400°F (200°C). Whisk together the egg yolk and almond milk for the egg wash. Brush the croissants lightly with the egg wash.

11. 11

    Step 11: Bake for 18-22 minutes, or until deep golden brown. Cool on a rack before serving.