Mastering Legit Gluten-Free Croissants
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Learn how to master the art of making legit gluten-free croissants in this video tutorial. Say goodbye to missing out on this delicious treat with this recipe!
Buttery, flaky, feathery, and light. We didn't think these gluten free croissants could get any better, but yet here they are in all their glory!!
For the full revamped recipe, head over to the blog: www.letthemeat...
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As a European, I have never even SEEN glutenfree croissants that look like this. And I've been in Paris regularly! Nice job!
Awe, thank you so much! This means a lot 🥰🥰😃
Which brand of gluten free flour are you using? I have been using Tesco only. Thanks!
I can confirm too.
I am a professional baker. This is hands down the best primer I have seen on making any puff paste recipe. Bravo.
Wow! You are too kind! Thank you so much 🥰🥰🥰
I tried this recipe for the first time. At first I thought these are time.consuming and difficult to execute. BUT it's actually its not too bad once you know what you're doing and the TASTE is worth it. Buttery, flaky, my husband said he couldn't believe their GF. Wow. I made some regular and used the dough to make chocolate filled ones. I can't go back to my old recipe. Thank you so much! ❤
My pleasure 😊
I've been gluten-free for almost five months, and there's only one thing I have truly missed - croissants. Thank you so much, I'm going to make these for Christmas brunch this year!
I hope you enjoy them!!
Ok I messed up this recipe in 2 different ways and they still came out flaky and tasty. If they taste that good when I goof it, how incredible must they be when done well.
Thank you for never giving up!!! I've been searching for this for years
It's my pleasure! I have selfish reasons, too (I didn't want to live without a croissant ever again, lol!) 🥰
In Paris recently with my daughter and I had their gluten free croissants. They were very good and now I am making your recipe this weekend and very excited to try it out. I purchased all the ingredients to make your flour. I"m sure they will be divine. I do live at 5800 feet so that gets a little tricky with bread baking but I'm sure with practice I will prevail. Happy to have found your channel. Thank you for all your hard work!
OMG! I just pulled these out of the oven and have devoured 2, and had to give 2 to my husband who was begging (he's not celiac, so I had initially told him he could go buy some regular ones at the store). They were amazing. This recipe was easy to follow for someone who likes to bake a lot but has never made croissants. They came out a bit darker than I liked, so will perhaps cover with foil next time or start at 450? I also had the butter too cold when I started rolling, so ended up having to fold several more times. So glad you advised to make half a batch the first time. I'm looking forward to trying it again! THANK YOU! I have been waiting 15 years to eat a croissant again! I made a few "pain au chocolat" as well - cut a rectangle off the end before making the triangles and rolled a square of chocolate in the middle. Amazing!
That is AWESOME!!!!!!!!!!! I absolutely LOVE to hear success stories like yours! Thank you so much for sharing 😍😍😍
you all prolly dont give a damn but does anybody know of a tool to log back into an instagram account?
I was stupid lost the login password. I love any tips you can give me!
@Timothy Kenneth instablaster =)
@Nixon Enoch i really appreciate your reply. I got to the site through google and im in the hacking process atm.
Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
@Nixon Enoch It worked and I now got access to my account again. I am so happy:D
Thanks so much, you really help me out !
These were perfect. I am working my way though Kim's recipes and so far these are the best. Truely delicious. Also made pigs in a blanket with them.
I want to try!! Which gluten free flour blend did you use? There are so many and they seem so different!!
I am grateful for all of the experimentation and expertise that went into crafting this recipe! THANK YOU!! Stumbling upon your video is giving me life. And I know that sounds a bit hyperbolic but I truly feel that excited right now. I hadn’t had a croissant in 5 years until I recently ordered one-against my better judgment-at a GF bakery in NYC… it was SUCH an overpriced disappointment and I left feeling incredibly despondent. Since then, however, I’ve started to feel galvanized to take more ownership of baking tasty pastries myself (instead of relying on what I can find in groceries or bakeries), so your video is super well-timed!!! I’m about to pore through your channel and save a bunch of your other videos!!
Awe, you are so sweet! Thank you so much for your kind words!!! I totally understand the feeling, and I hope you get a chance to make these and I hope they live up to your expectations 🥰🥰🥰
I thought I would have to give up on pastries and donuts, but I found your channel and ma'am, you are a god send!!
Awe, you're too kind! I hope you enjoy making some fabulous gf goodies 😍
They look absolutely delicious! Excited to try them 😋
I noticed you had 999 subscribers, so I added one more 😀. This recipe looks too good to be true! I am determined to try making these croissants some day.
Thanks for being my 1000th subscriber!!!! These croissants are the BOMB and you should definitely make them!
Definitely the #1 gluten free channel on youtube, I made your cinnamon rolls and honestly I didn't think I would EVER have that Gluten like fluffy texture ever again. Next I want to try and create a bread and a national Bulgarian savory pastry which is basically a cinnamon roll, but you substitute the sweet stuff and lower the sugar in the pastry of course with butter and Fetta cheese. If you read this you can try it out, believe me you'll love it! It's called " Сиренка/Sirenka ", from " Sirene " which is basically cheese in our language and fetta is the national cheese we produce. The other thing you can try is " Kozunak " which is the sweet version and it's basically a cinnamon roll, it's shaped differently but with similar texture, it's more like a loaf loaf of slightly curly bread and between the layers there's rosehip Marmalade, and it's topped off on with crystalized sugar which I guess needs an egg wash to help it stick, not an expert here but you'll figure it out i'm sure!
OMG, this comment is making me SO excited to try this recipe!!!!
Its hard to do croissants even from normal flour. You are amazing. I really hope the flour which are availiable in my country will do such pretty croisants.
Wow thank you! One day I will try it with chocolate inside!!!
Absolutely amazing, tried it today and I love it. Thank you:)
I was sincerely impressed with your methods, insights, applications; the great tips with the ruler and brush are wonderful and practical. The details with the pressing of the dough-butter mixture; the other various tips, and what not are great!
I have been gluten free for 6 years and my fiance + I feel we are quite savvy with GF recipes and experimentation. What I found was that a lot of recipes tend to be quite basic and textbook with typical ingredients and methods - what i am trying to say is you're a kick-a** GF cook.
Oh my gosh, haha!! Thank you so much for your kind words 🥰
You are my new best friend! Thank you for bringing all that I was missing into such GF goodness!
Awe, you're so sweet! It's my pleasure to share my recipes 😍
This was really a great video. I never knew how they made so many layers on a croissant roll. Thank you so much!
So glad you enjoyed it 🥰
It looks SO Wonderful....
I am so looking forward to making this on a Sunday for brunch❤❤
This is a great channel! Thank you so much for your valuable efforts!
Awe, thank you SO much!! I appreciate it 😍
Love this and need to try it now!
Ohhhh this is amazing. I'm so glad to find your channel! I can't wait to try this! (Thanks for finding me ;))
This is such a good recipe! Thanks for sharing
Thanks so much!!!!
You are wonderful, but I’ve just been on your website and I can’t find this beautiful recipe and all your new ones to… this is the best recipe for gluten free croissants ever 😊
Thank you so much!! They're all there, I'm not sure why you can't find them. The link to this particular recipe is in the description box below this video, and you'll find the link to any recipe in the description box for that video as well. 🥰
Very good job. I love your recipe
Thank you so much!!
Thank you for your simple and easy explanation❤❤
Glad it was helpful!
Wauuu I gonna try with coco butter, your look so amazing
Ingenious as always 🎉
You are a gluten-free dynamo ma’am!
You are so sweet!!!!
Looks so good
They are amazing!!! I am making some for breakfast! It is truth that they need to be prepared with time but they are worthy. The only thing is that last time I made them, they were a bit heavy, but I am hoping that they will get them better this time. Thanks!
So smart. Thank you. ❤
really great video - excited to try this for thanksgiving!
thanks so much! I hope you enjoy them :)
Io mi Chio mo Anna Maria Pia piacerebbe fare questi croissant potrei avere la ricetta in italiano grazie
@@annamariafoglia2798 follow the link to the website and then use google translate to translate it to Italian :)
awesome recipe, have been getting in debates with my brother because he says a gluten free croissant isn't possible will have to make this for him ;)
Thank you! Yes, it can be done :)
This lady is beast ❤
What recipe did you use to make the dough you pulled out of the refrigerator? Thanks and loved the video! Thresa
The link for the recipe is below the video :)
Love it, thank you ❤
Hi again Kim! Have you tried freezing the croissants once they're baked? Wondering how long that can last. I'm also going to attempt chocolate ones!
Yes, I do it all the time. They should last a couple of months in the freezer, well wrapped. When I remove one, I put it in a foil packet that encloses it completely and place it in a 350 degree F oven for about 10-15 minutes. Then I'll open the foil so I can re-crisp the outer layers 😋
Can’t wait to try these! Where did you get that brush?
Restaurant Depot :)
Here I am, a grown woman fangirling over your skill with a rolling pin. I always end up with a wonky, ragged blob of dough, which I then attempt to correct with a butter knife. Guess I better practice more. My teenaged celiac son just cares if stuff tastes good, lol. Bless his cast iron stomach!
Oh, haha! Lots of practice, years and years of rolling out dough 🥰
I like crossiant very much and again I will try to make it☺️👍🤝
You are a genius. Thank you so much. 💐
Awe, you are too kind! Thank you 😍😍😍
Amazing just amazing
Love your channel!
Thank you so much 🥰
Quisiera poder entender como se hacen. 🙏🙏 gracias.
Kim (or anyone else) is it possible to make this with ghee that has been rolled out like this in the butter block? My GI doc was right when he said that lactose intolerance would follow my gluten allergy diagnosis. The Lactaids don’t even help much anymore. Anyway, just wondering if the ghee would work. Might need to pop it in the fridge more often to keep it cold?
I honestly don't know. I feel like it would not work with ghee. However, it may work with a dairy-free butter substitute.
This is great, thanks!! Do you think it may get even flakier if we fold it one more time?
You could try it, but when testing this recipe I found that this amount of folds was perfect for the layers and rise.
I would love to see pix of the dough at the end of the mixing stage. What should be the consistency of the dough. My first attempt the dough was like stiff pancake batter. Is this correct or should it be more like a soft bread dough? Or will it stiffen up with initial 24 hr chilling? Tks
I'm so sorry about that. When I first made this video a few years ago, I didn't think I should make it so long that no one would want to watch it so I left out the part about actually making the dough. I would like to go back and update it soon, but until then the dough will be more like a soft bread dough, especially after the time in the fridge. Hope this helps!
Glad I found your channel. I wanted to make gluten free hot cross buns n came across your video. Thank you!! SUBSCRIBED!
Thank you!!
Can I substitute whey protein powder with pea protein powder or soy protein powder for the flour blend?
Yes! Check the substitutions list below the flour blend table for more info!
Can you use oat milk for this recipe? Or do I substitute it to another type of milk.?
I haven't tried it but it's worth a shot!
Can I ise coconut or almond flou ? Will it have the same tAste ?
No, unfortunately they won't work the same. They are very different.
Is it possible to make gluten free, butter free croissants? I have a dairy allergy and suffer from migraines if I eat any type of dairy.
i bet this would make a great cinnamon bun...
Thank you, I am excited to have a go to GF croissant! Will the same dough and technique work for Danish pastry?
I haven't tried it, but I think it would 👍
I absolutely love the flavour of these croissants but I would love to see the inside of your finished product. Is it supposed to have a honeycomb texture like a regular croissant? I have made so many batches and mine are always like bread dough on the inside and they never puff up in the oven. I know the honeycomb is difficult to achieve with gluten free but wondered if it was possible with this recipe or not...
It isn't quite the same as true (gluten-filled) croissants, but there is still somewhat of a honeycomb texture. I had my husband and son, who are not gluten free and can eat regular croissants, taste test these and they found them to be incredible in both texture and flavor. They tend to tell me their honest opinions because I'd rather have that than them lie to me.
How many days ahead can you make the dough? thank youu it looks great!
I'm so sorry I didn't see this until now! You can make the dough up to 3 days in advance :)
Amazing
Amazing!!!
Thank you!!!
Where do we find the recipe? Your website seems to not be working.
I'm so sorry! There was a problem with my domain registration. They said it should be working very soon. Please keep checking. Thank you!
You are a gluten free Goddess!
Awe, you're way too kind!! Just sharing my successes in the kitchen 🥰
What should I do if I don't want them flaky?
I've never heard of not wanting flaky croissants, but if you're serious, use a butter substitute.
The crust on the outside keeps blowing way too fast and it just looks burnt. I following the instructions. Does anyone have any advice? Should I do one ice cube instead of two?
Did you use my flour blend exactly? Or were there substitutions?
Hi, I've just made the croissants for my dad who is allergic to Gluten and they were so good. The only problem I had was when trying to separate them form the parchment paper, they stick. Could you please give me a tip to avoid that.
Hmmm. I've never had them stick. I would maybe grease the parchment before placing them on it to proof. Hopefully that will help 🤞
When I rolled it out and made it a sheet, it started ripping as folded with butter. Any idea what might be causing that? It's so upsetting!
Croissants are difficult even if not gluten free, but my guess would be your butter block was too cold. Did you use my flour blend or substitute anything within my flour blend?
@@LetThemEatGlutenFreeCake I remember using your flour blend, and I didn't substitute anything with it. it was cracking even before I placed the butter blocks. I may have put less sugar or used cane sugar instead. Could that be the reason why it cracked?
Halo, i'm from Indonesia. Nice to know your channel 😍
Thank you 😍😍
Great video!
Thank you so much!!
Hi I'm wondering why in your Kim's flour blend u add milk powder? What is it for?
I only add milk powder in my all purpose blend, which is just to add some more softness to the dough. However, these croissants use my bread flour blend and there is no milk powder in it. There IS whey protein, which just adds the protein to the flour that is missing with not having gluten.
hola!! traduccion en español please!!! 🙏🙏
Looks way dank
Which gluten free flour have u used?
My own recipe, which is linked in this recipe and also in the main menu of my blog.
Hi! Thanks for haring this recipe :)
Can you replace the butter for vegan margarine??
You can try it, but it may have too much water in it. I think what would work better is shortening if you need to be dairy free.
Use blocks of vegan butter..or vegan butter sticks
In the flour blend, can i use regular rice flour instead of the superfine of amazon? i've managed to hunt down all the other ingredients😅thanks :)
It definitely works better with the superfine, but if you have to use a regular rice flour I would increase the liquid in the recipe by a couple of tablespoons and see if that helps with the dryness and grittiness.
Hey Kim! Could I reduce the sugar in this recipe?
I wouldn't. I know it sounds like a lot, but sugar plays other roles in baking than sweetening and for this recipe, it's main use is for texture.
@@LetThemEatGlutenFreeCake Thanks! You are so knowledgable!
Hi Kim...really loved your gluten free recipes ..I had a query ...for the gluten free blend for bread you use whey / soy / pea protein ..but I can't seem to find one ..can I skip it or substitute with some other flour ?
It's really essential to all my bread recipes, so I wouldn't skip it.
Thanks for your reply 👍
Another awesome recipe! Best wishes for 2021; your Mexican fan :)
Can the psyllium husk be omitted from the dough recipe?
You can, but you won't get quite the same extensibility and, therefore, the same results. My old croissant recipe didn't use psyllium husks and it was still tasty. It just didn't have those distinctive layers that are trademark in a great classic croissant. If you don't use the psyllium husks, you'll need to drop the milk down to 3/4 cup (180ml). 😊
Hello! I finally got to try this recipe. Overall the results were amazing. I did not follow the instructions for the flour exactly. I was short on potato starch and topped it up with tapioca starch. I used whey protein with vanilla flavour. The dough was soft and sticky. Next time I’ll add more flour to the wet ingredients and make the dough harder. And because the dough was soft and sticky the folding was “free style”😂. When I rolled the croissants I filled them with cheese. I did not have ice cubes. The other thing I would do next time - cover them when baking so the top doesn’t burn. My husband who says that gluten free bread taste like dirt or cardboard likes these croissants. Yay! Victory!
what brand of GF bread flour do u use?
I created my own, and I've given instructions on how to make it in my recipe on the website 😍
@@LetThemEatGlutenFreeCake Thank youuuuuu
What is recepie for the dough?
The link for the recipe is in the description box below the video :)
Can you sell them, and ship them worldwide. I live in Canada. 😢
I'm sorry. I don't sell my creations, just teach people how to make them themselves.
Would you think a palm shortening/earth balance butter stick would be good for dairy free? Maybe I'll try and tackle this for Christmas.
I can't say for sure as I've never tried it, but I don't see why it wouldn't 😊
Where is the full recipe?
It's linked in the description box below the video 😊
❤️
Per piacere date gli ingredienti in italiano
The result seem amongst the best of internet, but there is no clue on the dough itself so we lack the crucial point
I made this video back when I thought longer videos weren't recommended or watched, but making the dough portion is simply just dumping the ingredients in a mixer bowl and mixing. You can find the recipe link in the description box. It will take you to my website, which offers much detail about making the croissants.
Gurl, Where do you live, I just want to bake with you everyday. We must be sisters separated at birth. Your blog sounds exactly like me. I have to make everything exactly like the "real" thing or fool everyone into thinking it is the "real" thing. I so want to meet you, or you know go into business with you., I hate that all the gf food places are going away here and I know that everything I make is so much better than all the crap they try to pass off as gf subs. I love your channel!
Awe, you're so sweet!! I live in Virginia Beach, VA. There is hardly anything here gluten free, let alone anything good!
please where is the recipe for the daugh itself ??
The link to the recipe will always be in the description box below every one of my videos. Here it is directly this time, but for future reference that's where you'll find it: www.letthemeatgfcake.com/gluten-free-croissants/
another awesome recipe. lets collab by sharing each other videos in community tab?
Sure, I would love to!! I'm not familiar with how to do it (I'm sort of a newbie) so bear with me as I learn a new skill, haha!!
@@LetThemEatGlutenFreeCake I posted all information and steps of collaboration in Messenger of your Facebook page. Check Inbox.
Traduci in italiano
I've watched a few of your videos now. Maybe the final product is great, maybe not. If you aren't going to mention all the ingredients in the video, why bother? I know. It's just to encourage traffic to your web page or to another video. Thanks. I'll but a cookbook.
It's less to encourage traffic to my website and more because creating a recipe from scratch (this one took me years), writing the recipe and post, taking pictures, working on the video, editing the video, and narrating the video is a LOT of work, so to add more work to the work I already have as a one woman show by making sure I list all the ingredients here as well as there is just not something I can handle. Considering that it costs no one, except myself, a dime to watch these videos and get my recipes for free, I'd say that's a pretty good trade off to simply click a link to be taken to the website.
@LetThemEatGlutenFreeCake I'd rather spend the money to purchase a cookbook than have to click all over the place and search for the recipes and then have to hope they can be printed. Your time is definitely valuable and so is mine. So do you have a cookbook?
What is a 'stick of butter please?
I put all the measurements in grams as well in the actual recipe, which you will find the link for in the description box below this video.
Thank you for the recipe, it gave me a lump in my throat even just to watch all the deliciousness. I really miss my croissants and have never yet found a store-bought one or a recipe that works., I cannot wait to try these and am so hoping that they work as well for me.
I'm crossing my fingers that they come out fantastic for you 🤞🤞🤞
My daughter is gluten free and she misses croissants so much. We'll be making these together. I'll let you know how they work out! Thanks for the video!
I hope she likes them :)
@@LetThemEatGlutenFreeCake i am her lover ...she told me she loves them ♥️
I just made these this weekend! My first attempt went really well. My oven was too warm during proving so I lost some butter and a few were deflated. Next time I’m using a thermometer to keep the proving temp below 80. I also want to try adding chocolate at some point! Thank you for your thorough instructions! I must have watched the video over 20 times over the past week to get it right.
Yay! Practice makes perfect for sure😍
Wow! I had no idea how a croissant was made! It was very soothing to watch! Maybe some day I’ll adventure into trying it!
thanks so much! They really are easier than you'd think, once you get going :)
These look incredible and thank you for never giving up! I cannot wait to make these so I can try to recreate a croque monsieur I had in France when I was 16 with bechamel and ham. 🤍🤍🤍🤍
That sounds incredible! Thanks for following 💓
I have GOT to try this next weekend! I have just about given up on finding decent GF croissant recipes- I tried a few several years ago, which yielded compact horn-shaped lumps of unleavened bread! Thank you--the end product looks mighty puffy and layered! Thank you for giving us hope for savoring a croissant again--but gluten-free!!
I hope you like them! If you have any problems or questions while making them, don't hesitate to ask. They can be tricky until you get the hang of it.