Gluten-Free Croissants

These gluten-free croissants are a delightful twist on a classic French pastry, offering the same flaky texture and buttery flavor without the gluten. Made with a blend of gluten-free flours and a touch of creativity with a hint of almond extract, these croissants are perfect for breakfast or brunch. They are both light and satisfying, making them a great option for those with gluten sensitivities.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg, for egg wash

Instructions:

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, salt, and instant yeast.
2. Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
3. In a separate bowl, combine the milk, vanilla extract, and almond extract. Gradually add this mixture to the dry ingredients, stirring until a dough forms.
4. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the chilled dough into a rectangle about 1/4 inch thick. Fold the dough into thirds like a letter, then roll out again to the same thickness. Repeat this process two more times to create layers.
7. Cut the dough into triangles and roll each triangle from the base to the tip to form a croissant shape. Place on the prepared baking sheet.
8. Brush each croissant with a beaten egg and let them rise for about 30 minutes.
9. Bake in the preheated oven for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.