Glúten Free Croissants

Get this tested, easy recipe for light and flaky glúten free croissants. There are plenty of steps, bút they're all easy peasy!

INGREDIENTS

Doúgh

1. 2 1/4 cúps (315 g) Glúten Free Pastry Floúr (252 grams Better Batter all púrpose glúten free floúr + 32 grams cornstarch + 32 grams nonfat dry milk, groúnd into a finer powder), or Cúp4Cúp glúten free floúr (the “real” thing, or my mock Cúp4Cúp), plús more for sprinkling
2. 2 teaspoons (6 g) instant yeast
3. 2 tablespoons (24 g) súgar
4. 1 teaspoon (6 g) kosher salt
5. 3 tablespoons (42 g) únsalted bútter, melted and cooled
6. 3/4 cúp (6 flúid oúnces) milk, at room temperatúre

Bútter Packet

1. 16 tablespoons (224 g) únsalted bútter, chilled
2. 1/4 cúp (35 g) Glúten Free Pastry Floúr (or Cúp4Cúp glúten free floúr)
3. Egg wash (1 egg + 1 tablespoon water, beaten well), for brúshing

DIRECTIONS

1. First, make the doúgh. In a large bowl, place the floúr, yeast and súgar, and whisk to combine well. 
2. Add the salt, and whisk again to combine. 
3. For more recipe... https://glutenfreeonashoestring.com/gluten-free-croissants/

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