Best Gluten Free Croissants

Here is my favorite gluten-free croissant recipe, with layers of buttery pastry that actually puffs up and gets flaky, a secret flour blend that stretches without tearing, and that classic European butter flavor we all crave.

These croissants are what I make when I want to prove that gluten-free baking can be just as good as the real deal. They take a little time, but trust me, when you bite into that crispy, golden exterior and pull apart those tender layers, you’ll forget they’re gluten-free at all.

What Kind of Pastry Flour Should I Use?

For gluten-free croissants, you’ll want to use a good quality gluten-free pastry flour blend that’s specifically designed for baking. Brands like Bob’s Red Mill, King Arthur, or Cup4Cup work well because they usually contain a mix of rice flour, tapioca starch, and potato starch that mimics the texture of regular pastry flour. Make sure your blend includes xanthan gum or guar gum, as these binders help hold everything together in place of gluten. If your flour blend doesn’t include a binder, you’ll need to add about 1 teaspoon of xanthan gum to the recipe yourself. Avoid using all-purpose gluten-free flour for this recipe, as pastry flour blends are finer and lighter, which is what you need for those flaky, tender layers.

Options for Substitutions

While croissants are a bit particular about their ingredients, here are a few swaps you can make:

• Gluten-free pastry flour: This is the one ingredient you really can’t substitute – you need a good quality gluten-free pastry flour blend for the right texture. Regular all-purpose flour won’t work if you’re keeping this gluten-free, and other gluten-free flours like almond or coconut flour will give you completely different results.
• Milk: You can use any dairy-free milk like almond, oat, or soy milk if you’re avoiding dairy. Just make sure it’s unsweetened and at room temperature before using.
• Butter: For a dairy-free version, use a high-quality vegan butter stick (not margarine or spread). The butter needs to be cold and firm for the lamination process, so make sure your substitute can hold its shape when chilled.
• Active dry yeast: Instant yeast works just as well – you can use the same amount and skip the activation step by mixing it directly with the dry ingredients.
• Egg wash: If you’re avoiding eggs, brush the croissants with a mixture of milk (or dairy-free milk) and a touch of maple syrup for a golden finish.

Watch Out for These Mistakes While Baking

The biggest mistake when making gluten-free croissants is letting your butter get too warm during the lamination process, which causes it to leak out and leaves you with flat, greasy pastries instead of flaky layers – keep everything cold and work quickly, popping the dough back in the fridge if the butter starts feeling soft.

Another common error is skipping or rushing the chilling times between folds, as these rest periods are crucial for preventing the dough from tearing and keeping those butter layers distinct.

When rolling out gluten-free dough, use a light touch and avoid adding too much extra flour, since gluten-free pastry flour is more delicate than regular flour and can become tough if overworked.

Finally, make sure your oven is fully preheated to 400°F before baking – a hot oven creates the steam needed to puff up those layers and give you that classic croissant texture.

What to Serve With Gluten Free Croissants?

These croissants are perfect for breakfast or brunch alongside your favorite coffee or tea. I love splitting them open and filling them with scrambled eggs, cheese, and bacon for a quick breakfast sandwich, or you can keep it simple with just butter and your favorite jam. They also work great as a side for soup – especially tomato or butternut squash – since the flaky layers are perfect for soaking up the broth. For a fancier brunch spread, serve them with fresh fruit, yogurt, and maybe some smoked salmon with cream cheese.

Storage Instructions

Store: These croissants are best enjoyed fresh, but you can keep them at room temperature in an airtight container for up to 2 days. If you want them to stay crispy on the outside, store them in a paper bag instead of plastic.

Freeze: Croissants freeze really well! Once they’re completely cooled, wrap each one individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 2 months, which is great for having fresh-tasting pastries whenever you want.

Refresh: To bring your croissants back to life, let frozen ones thaw at room temperature for about an hour. Then pop them in a 350°F oven for 5-7 minutes to crisp up the outside again. They’ll taste almost as good as the day you baked them!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2550-2750
• Protein: 35-40 g
• Fat: 170-185 g
• Carbohydrates: 235-250 g

Ingredients

For the dough:

• 2.5 cups pastry flour (I always use King Arthur Measure for Measure for the best stretch)
• 2 tsp yeast
• 2.5 tbsp sugar
• 1 tsp salt
• 3 tbsp butter (melted and cooled to room temperature)
• 3/4 cup milk

For the butter packet:

• 16 tbsp butter (I like Kerrygold unsalted for a more authentic European flavor)
• 0.5 cup pastry flour

For the egg wash:

• 1 egg
• 1 tbsp water
• 1 pinch salt

Step 1: Mix and Develop the Dough Base

• 2.5 cups pastry flour
• 2 tsp yeast
• 2.5 tbsp sugar
• 1 tsp salt
• 3 tbsp butter
• 3/4 cup milk

In a large mixing bowl, combine the pastry flour, yeast, sugar, and salt.

Create a well in the center and add the melted butter and milk.

Mix until a shaggy dough forms, then knead for about 8-10 minutes until the dough becomes smooth and elastic—this develops the gluten structure that gives gluten-free dough its stretch and strength.

The dough should be slightly sticky but manageable.

Once developed, shape into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and make lamination easier.

Step 2: Prepare the Lamination Butter Block

• 16 tbsp butter
• 0.5 cup pastry flour

While the dough chills, prepare your butter packet for lamination.

In a small bowl, mix the cold butter with the additional pastry flour until you have a paste-like consistency—I find that Kerrygold butter creates the most authentic European flavor and best lamination due to its higher fat content.

Place the mixture between two pieces of plastic wrap and pound it with a rolling pin or meat mallet into a flat 5-inch square about 1/4-inch thick.

This controlled butter mixture, rather than pure butter, is easier to work with and distributes more evenly throughout the dough.

Chill the butter packet for 5 minutes until firm but still pliable.

Step 3: Encase Butter and Begin Lamination

• dough from Step 1
• butter packet from Step 2

Remove the chilled dough from Step 1 and roll it out on a floured surface into a 9-inch circle.

Place the butter packet from Step 2 in the center of the dough.

Fold all four edges of the dough up and over the butter, sealing it completely—this encasement is crucial for creating distinct butter layers.

Roll the sealed dough into a rectangle approximately 12 inches by 8 inches.

Fold the rectangle into thirds like a business letter (fold one short end to the middle, then fold the other short end over top), then wrap and refrigerate for 4 hours.

This extended chill allows the gluten to fully relax and helps the butter and dough layers set properly.

Step 4: Complete the Lamination Turns

• laminated dough from Step 3

After the 4-hour rest, remove the dough from Step 3 and perform 5 additional turns (rolling and folding in thirds) to create the flaky layers that define croissants.

For each turn: roll the dough into a rectangle, fold into thirds again, then chill for 30 minutes between turns.

This repetition progressively multiplies the butter layers—by the final turn, you’ll have created hundreds of thin, buttery sheets.

I find that gluten-free dough benefits from slightly longer chilling times between turns (a full 30 minutes) because the dough is more delicate and needs proper relaxation to avoid tearing.

Step 5: Shape the Croissants

• laminated dough from Step 4

After the final turn and a 30-minute chill, roll the dough into a 1/4-inch thick rectangle on a floured surface.

Using a sharp knife or pastry cutter, cut the dough into 4-inch by 6-inch rectangles, then cut each rectangle diagonally from corner to corner to create two triangles.

Starting at the wide base of each triangle, roll tightly toward the pointed tip, curving the ends slightly as you go to create the classic croissant crescent shape.

Place the shaped croissants on parchment-lined baking sheets, leaving about 2 inches between each one for expansion.

Step 6: Final Rise and Egg Wash

• shaped croissants from Step 5
• 1 egg
• 1 tbsp water
• 1 pinch salt

Cover the shaped croissants with a damp kitchen towel and let them rise at room temperature until they’ve doubled in size, approximately 2-3 hours depending on room temperature.

While they rise, prepare the egg wash by whisking together the egg, water, and pinch of salt in a small bowl.

Once the croissants have fully risen and look puffy, brush each one generously with the egg wash for a beautiful golden-brown finish.

Chill the egg-washed croissants for 10 minutes before baking—this helps set the gluten-free dough and prevents excessive spreading in the oven.

Step 7: Bake Until Golden

• egg-washed croissants from Step 6

Preheat your oven to 400°F.

Bake the chilled croissants for 20 minutes until they’re deeply golden brown and sound hollow when tapped on the bottom.

The high heat creates steam that helps separate the butter layers and gives croissants their characteristic flaky texture.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve warm or at room temperature—they’re best enjoyed within a few hours of baking while the layers are still crispy.

Best Gluten Free Croissants

Delicious Best Gluten Free Croissants recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings 12 croissants

Calories 2650 kcal

Ingredients

  

For the dough

• 2.5 cups pastry flour (I always use King Arthur Measure for Measure for the best stretch)
• 2 tsp yeast
• 2.5 tbsp sugar
• 1 tsp salt
• 3 tbsp butter (melted and cooled to room temperature)
• 3/4 cup milk

For the butter packet

• 16 tbsp butter (I like Kerrygold unsalted for a more authentic European flavor)
• 0.5 cup pastry flour

For the egg wash

• 1 egg
• 1 tbsp water
• 1 pinch salt

Instructions

 

• In a large mixing bowl, combine the pastry flour, yeast, sugar, and salt. Create a well in the center and add the melted butter and milk. Mix until a shaggy dough forms, then knead for about 8-10 minutes until the dough becomes smooth and elastic—this develops the gluten structure that gives gluten-free dough its stretch and strength. The dough should be slightly sticky but manageable. Once developed, shape into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and make lamination easier.
• While the dough chills, prepare your butter packet for lamination. In a small bowl, mix the cold butter with the additional pastry flour until you have a paste-like consistency—I find that Kerrygold butter creates the most authentic European flavor and best lamination due to its higher fat content. Place the mixture between two pieces of plastic wrap and pound it with a rolling pin or meat mallet into a flat 5-inch square about 1/4-inch thick. This controlled butter mixture, rather than pure butter, is easier to work with and distributes more evenly throughout the dough. Chill the butter packet for 5 minutes until firm but still pliable.
• Remove the chilled dough from Step 1 and roll it out on a floured surface into a 9-inch circle. Place the butter packet from Step 2 in the center of the dough. Fold all four edges of the dough up and over the butter, sealing it completely—this encasement is crucial for creating distinct butter layers. Roll the sealed dough into a rectangle approximately 12 inches by 8 inches. Fold the rectangle into thirds like a business letter (fold one short end to the middle, then fold the other short end over top), then wrap and refrigerate for 4 hours. This extended chill allows the gluten to fully relax and helps the butter and dough layers set properly.
• After the 4-hour rest, remove the dough from Step 3 and perform 5 additional turns (rolling and folding in thirds) to create the flaky layers that define croissants. For each turn: roll the dough into a rectangle, fold into thirds again, then chill for 30 minutes between turns. This repetition progressively multiplies the butter layers—by the final turn, you'll have created hundreds of thin, buttery sheets. I find that gluten-free dough benefits from slightly longer chilling times between turns (a full 30 minutes) because the dough is more delicate and needs proper relaxation to avoid tearing.
• After the final turn and a 30-minute chill, roll the dough into a 1/4-inch thick rectangle on a floured surface. Using a sharp knife or pastry cutter, cut the dough into 4-inch by 6-inch rectangles, then cut each rectangle diagonally from corner to corner to create two triangles. Starting at the wide base of each triangle, roll tightly toward the pointed tip, curving the ends slightly as you go to create the classic croissant crescent shape. Place the shaped croissants on parchment-lined baking sheets, leaving about 2 inches between each one for expansion.
• Cover the shaped croissants with a damp kitchen towel and let them rise at room temperature until they've doubled in size, approximately 2-3 hours depending on room temperature. While they rise, prepare the egg wash by whisking together the egg, water, and pinch of salt in a small bowl. Once the croissants have fully risen and look puffy, brush each one generously with the egg wash for a beautiful golden-brown finish. Chill the egg-washed croissants for 10 minutes before baking—this helps set the gluten-free dough and prevents excessive spreading in the oven.
• Preheat your oven to 400°F. Bake the chilled croissants for 20 minutes until they're deeply golden brown and sound hollow when tapped on the bottom. The high heat creates steam that helps separate the butter layers and gives croissants their characteristic flaky texture. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature—they're best enjoyed within a few hours of baking while the layers are still crispy.