Gluten-Free Croissant-Style Pastry

Ingredients

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• 1 cup milk, warmed to about 110°F (43°C)
• 2 1/4 tsp (1 packet) instant yeast Shop
• 1/4 cup granulated sugar Shop
• 2 tbsp psyllium husk powder Shop
• 3 cups gluten-free all-purpose flour blend (about 420 g), plus more for dusting Shop
• 1 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 1/2 tsp salt
• 1 large egg, at room temperature
• 2 tbsp unsalted butter, softened (for the dough)
• 1 cup (2 sticks) cold unsalted butter, preferably high-fat European-style (for the butter block)
• 1 tbsp gluten-free all-purpose flour blend (for the butter block) Shop
• 1 large egg beaten with 1 tbsp milk, for egg wash

Instructions

1. 1 Whisk the warm milk, yeast, 1 tbsp of the sugar and the psyllium husk powder. Let stand 5 minutes until gel-like. In a stand mixer bowl, whisk the flour blend, xanthan gum (if using), remaining sugar and salt. Add the gel, egg and 2 tbsp soft butter and beat with the paddle on medium for 3 minutes into a smooth dough.
2. 2 Pat the dough into a 6x8-inch rectangle on plastic wrap, wrap it and refrigerate for 1 hour.
3. 3 Make the butter block: put the cold butter and 1 tbsp flour blend between two sheets of parchment and pound and roll it into a 6-inch square. Refrigerate for 30 minutes, until cold but still bendable without cracking.
4. 4 On lightly floured parchment, roll the dough to an 8x12-inch rectangle. Set the butter square in the center, fold the dough over it from both sides and pinch the seams to seal.
5. 5 Roll the package into an 8x18-inch rectangle, using the parchment to lift and fold. Fold it in thirds like a letter. That is the first turn. Wrap and refrigerate for 30 minutes. Do two more turns the same way, chilling 30 minutes after each, then chill for 1 hour after the third.
6. 6 Roll the dough to an 8x24-inch rectangle about 1/4 inch thick. Trim the edges and cut 12 tall triangles with 4-inch bases. Cut a small notch in the middle of each base, then roll each triangle up loosely toward the tip and set it tip side down on a parchment-lined sheet, curving the ends.
7. 7 Cover loosely and let rise at cool room temperature, about 72-75°F, for 1 1/2-2 hours, until puffy and jiggly. A warmer spot melts the butter layers.
8. 8 Preheat the oven to 400°F (200°C). Brush the pastries with egg wash. Bake for 10 minutes, then lower the oven to 375°F (190°C) and bake 12-15 minutes more, until deep golden brown. Cool for 15 minutes before serving.

Tips & Notes

• Keep the butter block and the dough at the same chill, cold but bendable. If the butter cracks inside the dough when you roll, let it sit for 5 minutes; if it starts to soften and leak, put it back in the fridge.
• Use the parchment, not your hands, to lift and fold the gluten-free dough for each turn. It tears more easily than standard pastry dough, and patching small tears with a dusting of flour is normal.
• Do not rush the rise in a warm oven. Croissant-style pastries that proof above about 78°F lose butter onto the pan and bake up greasy instead of layered.

Common questions