This is the definitive gluten free croissant – flaky layers of rich, buttery yeasted pastry are formed into crescents and allowed to rise, then coated with an egg wash and baked. These rolls are perfect for breakfast, and they freeze and reheat beautifully.
2 sticks of butter (8 Tablespoons each), frozen
1 package (tbsp) rapid rise or bread machine yeast
1/4 c warm water
1/4 c sugar
2 sticks of butter (8 tbsp each), cold
3/4 c Full Fat Sour Cream
3/4 c Full Fat Ricotta Cheese
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
AT LEAST 3 cups (12 oz or 340g) of Better Batter flour for rolling
2 egg whites, beaten with 1/4 c water, till slightly foamy
Place yeast, water, and sugar in a bowl and set in a warm place to proof for 10 minutes, or until creamy and foamy. (This is important!)
Cream together cold butter, sour cream, ricotta cheese, and egg until whipped, creamy and semi-yellow in color (about 3-4 minutes) – the butter should resemble cottage cheese. Add yeast water to the mixture and mix well.
Add Better Batter Flour, salt, cream of tartar, and baking soda. Mix together until the dough comes together – mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 3-4 minutes). It will still be sort of sticky!
Divide the dough into two portions. Shape each one into a rectangular patty about 4x6x1.5 inches
Place into a Ziploc bag. Refrigerate at least two hours, overnight is preferred, or freeze for an hour.
Meanwhile, grate the frozen butter and put it into a freezer-safe storage container/bag. Return grated butter to the freezer until you are ready to use. You can divide it at this time to make it easier.
Working in a cool place, lay down a parchment paper or Silpat and flour heavily with about a cup of flour.
Remove one of the rectangles of dough from the fridge, and half of the butter from the freezer.
Generously dust the top of the dough rectangle and roll the dough as to about 1/8 inch thickness. You should be able to see through the dough partially, or until the rectangle is about 27″ long and about 15″ wide.
Turn the dough lengthwise. Generously sprinkle the middle 1/3 of the dough with about 2-3 tbsp of the the grated, still-frozen butter. Fold up the bottom third of the pastry over the top of the middle third. Sprinkle two more tbsp or so of the grated, still-frozen butter over the top of the part you just folded on top. Fold down the top third of the dough to cover the center/butter again. If your dough is getting warm, please put it in the fridge for at least an hour
Generously flour the top, sides, and bottom (lift the dough gently to push flour underneath) of the dough. Repeat the rolling out thin and butter sprinkling one more time. You will sprinkle the butter on twice and roll out three times. You’ll need a lot of flour, and you should be able to see the flecks of butter through the dough.
After the round of of butter sprinkling and folding, turn the dough again and roll the dough out for it’s final time,rolling it to about 1/4 inch thick (not thicker!). Work quickly at this point as the dough will be starting to warm up again.
Leave the dough lying flat along the parchment paper and divide into long triangles with the pizza cutter. Each triangle should be the full length of the long end dough – about 15 inches, with a wide end of about 4 inches. You will end up with 8 large triangles for each 1/2 of the dough. At this point you may want to fill your croissants with all kinds of goodies by placing your filling on the wide end of the triangle.
Roll the croissant up from the wide end carefully (as the layers are thin). Seal the end (to keep it together during baking) by brushing the beaten egg white onto top ½ inch before finishing the roll. Shape into a crescent moon shape.
Brush the completed croissants with beaten egg white (this makes them shiny and pretty).
Lay the complete croissants on a parchment paper lined baking sheet and Let rest in a warm place for 30 minutes or so. Repeat steps 7 through 16 with the remaining dough. Bake the croissants at 425F for 18-22 minutes or until golden brown.
You’ll have blistery, puffy, buttery, yeasty croissants. The real deal.