One of the things I’ve missed since going gluten-free are croissants. So I decided it was time to make my own. Rather than re-invent the wheel, I thought I would try some of the recipes that exist out there already. My first attempt is using a recipe from Baking with Collette.

Her instructions are a little confusing. She refers to “body water” when she means to use warm water that is about at body temperature. I used Cup4Cup flour in my batch.

I do not have a “proofing bag” so I used the proofing setting on my oven and put a big glass measuring cup of water on the bottom shelf. That seemed to work well.

She says to cut them into rectangles, but gives no size. So I basically sliced the dough into rows, the short way, then cut each row in half. One I set them on the baking sheet, I curved them into a crescent shape so they would appear a bit like croissants. I did not use a filling in mine.

When they came out of the oven, they were swimming in grease and the bottoms were very, very brown.

The verdict? These were good rolls, but did not equal croissants. There’s no flakiness, but they are moist and flavorful. Everyone enjoyed it and I froze the leftovers which we will enjoy again sometime. I will probably try out a different recipe next time to see if there’s anything better out there, but these are certainly good.

One of the things I’ve missed since going gluten-free are croissants. So I decided it was time to make my own. Rather than re-invent the wheel, I thought I would try some of the recipes that exist out there already. My first attempt is using a recipe from Baking with Collette. Her instructions are a … Read more →