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