Croissants (Gluten Free, Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Croissants.

I’ve tried a couple of times to make croissants that are gluten and dairy free and I’ve never been entirely happy with the results, until today! As the dairy free spread is fairly difficult to work with I’ve changed the traditional technique of rolling the ‘butter’ into the dough with rubbing the dairy free spread in and it works well.

So croissants are back on the menu even if you are gluten and dairy free.

Other Breakfast Ideas

If you like this recipe for Gluten and Dairy Free Croissants then you might like to try one of my other breakfast recipes:

• Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten & Dairy Free)
• Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten & Dairy Free)
• Start the day with pancakes Vegan Banana Pancakes (Gluten & Dairy Free)
• Try a firm favourite with Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Croissants (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Breakfast Recipe Keys: Dairy Free Gluten Free

Difficulty: Advanced Prep Time 1 hr Cook Time 20 mins Rest Time 4 hrs Total Time 5 hrs 20 mins

Servings: 16

Best Season: Suitable throughout the year

Ingredients

Servings

• 60 ml water
• 7 g dried active yeast
• 120 ml dairy free milk
• 1 egg
• 50 g caster sugar
• ¹⁄₂ tsp salt
• 350 g gluten free plain flour
• 210 g dairy free spread

Instructions

1. Place the flour and dairy free spread in a large bowl
2. Rub the dairy free spread into the flour but leave fairly large chunks of dairy free spread
3. Mix the water and milk together and heat in the microwave for 30 seconds
4. Whisk in the yeast, egg, sugar and salt
5. Pour this into the flour and butter mix
6. Stir until combined, you should be able to see chunks of the dairy free spread
7. Wrap in clingfilm and leave in the fridge for a couple of hours or overnight if you have time
8. Dust the worktop with gluten free flour
9. Roll out into a 15" long rectangle rectangle
10. Fold into thirds, the way you would fold a letter
11. Rollout again to 15 " and fold into thirds
12. Repeat this process again
13. Wrap in clingfilm and chill for 30 minutes in the fridge
14. Preheat the oven to 180 oC
15. Roll out the pastry until it is about 3mm thick
16. Cut out 16 triangles with the base being around 5"
17. Roll up each croissant starting at the wide end and rolling to the opposite point
18. Curve into a croissant shape and place on a baking sheet
19. Brush with some dairy free milk or beaten egg
20. Bake for 20 minutes until golden brown
21. Serve warm

Keywords: gluten free breakfast ideas