Comments on: The Definitive Gluten Free Croissant http://betterbatter.org/the-definitive-gluten-free-croissant Eat Freely - Give Freely Mon, 14 May 2012 15:08:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-713 naomi Mon, 14 Feb 2011 15:19:21 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-713 Gelatine might help, certainly; but my guess is that your butter was not cold enough. In my house, when making these, I keep the temperature of the kitchen at a chilly 60 degrees and use a very cold freezer to ensure the grated butter is cold enough. My freezer is very, very cold, so you may need to set your freezer to the coldest temperature temperarily (24 hours before making these) to ensure really cold butter. You may also want to freeze your flour (that you use to roll out the dough), and any rolling pins etc. Another thing to check is your oven temperature - the effect you're experiencing might take place if the oven were abotu 7-15 degrees too low. A cheap oven thermometer (calibrated in ice water) should tell you if your oven is accurate. Often parts of an oven will be accurate with hot or cold spots, so this may be fixed, if necessary, by adjusting oven temperature or simply by moving the pan to t adifferent location. We all work together to make this recipe better and better throughout the years. Please pass on any additional helpful hints you've found, so we can incorporate them into the perfect croissant. thanks! Naomi Gelatine might help, certainly; but my guess is that your butter was not cold enough. In my house, when making these, I keep the temperature of the kitchen at a chilly 60 degrees and use a very cold freezer to ensure the grated butter is cold enough. My freezer is very, very cold, so you may need to set your freezer to the coldest temperature temperarily (24 hours before making these) to ensure really cold butter. You may also want to freeze your flour (that you use to roll out the dough), and any rolling pins etc.

Another thing to check is your oven temperature – the effect you’re experiencing might take place if the oven were abotu 7-15 degrees too low. A cheap oven thermometer (calibrated in ice water) should tell you if your oven is accurate. Often parts of an oven will be accurate with hot or cold spots, so this may be fixed, if necessary, by adjusting oven temperature or simply by moving the pan to t adifferent location.

We all work together to make this recipe better and better throughout the years. Please pass on any additional helpful hints you’ve found, so we can incorporate them into the perfect croissant.

thanks!
Naomi

]]> By: Johnny5 http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-712 Johnny5 Sat, 12 Feb 2011 10:48:49 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-712 I think croissants are the Mt Everest of gluten free baking & oh I need to conquer them. This recipe has got me to the base camp, I reckon- far & away the closest I've come so far - thanks, Naomi. I produced great Danish pastries, but the croissants, while having a great flavour & crisp,somewhat flaky exterior , did not cook through properly. I've made 2 batches & the result was the same each time. It seems to me that there is not enough cohesiveness (toughness?) in the dough to stop the butter combining with it instead of remaining separate in the layers. Maybe the dough was not cold enough? Obviously it could still be my technique that's lacking - but I'm quite experienced at 'real' croissants. Has anybody tried adding a bit of gelatine? I think croissants are the Mt Everest of gluten free baking & oh I need to conquer them.
This recipe has got me to the base camp, I reckon- far & away the closest I’ve come so far – thanks, Naomi. I produced great Danish pastries, but the croissants, while having a great flavour & crisp,somewhat flaky exterior , did not cook through properly.
I’ve made 2 batches & the result was the same each time. It seems to me that there is not enough cohesiveness (toughness?) in the dough to stop the butter combining with it instead of remaining separate in the layers. Maybe the dough was not cold enough?
Obviously it could still be my technique that’s lacking – but I’m quite experienced at ‘real’ croissants.
Has anybody tried adding a bit of gelatine?

]]> By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-635 naomi Wed, 18 Aug 2010 23:11:25 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-635 HI, Emmie! You may find our bulk option is as cheap or cheaper than making your mix yourself, once you factor in xanthan gum and the gas/shipping to get your flours and starches to you... thanks for the kind words and advice :-D HI, Emmie!

You may find our bulk option is as cheap or cheaper than making your mix yourself, once you factor in xanthan gum and the gas/shipping to get your flours and starches to you… thanks for the kind words and advice :-D

]]> By: emmiesix http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-634 emmiesix Wed, 18 Aug 2010 22:17:15 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-634 These were delicious! Wow! I have to mention also though, be careful of your oven temperature... mine were a bit undercooked inside on the first batch. Also, I only used about half a stick of butter in the rolling part for one of the halves, and it worked fine, if you want to cut back a bit. Thanks! These were delicious! Wow! I have to mention also though, be careful of your oven temperature… mine were a bit undercooked inside on the first batch. Also, I only used about half a stick of butter in the rolling part for one of the halves, and it worked fine, if you want to cut back a bit.

Thanks!

]]> By: emmiesix http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-633 emmiesix Wed, 18 Aug 2010 21:00:43 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-633 I just completed rolling these out, so I thought I would add some thoughts from someone who has never made croissants or tried to grate butter (!) before: 1) Don't use a food processor to grate the butter. It was too fine, and clumped together immediately into sticky balls. Yes it was frozen. I'm not sure if a box grater would have worked better. Alternatively, you can actually roll out cold (not frozen!) butter into thin sheets if you use some flour and are careful. This is what I ended up doing with the second square of dough, and I have seen done in some croissant videos. 2) I only used 2 cups additional flower for rolling, not sure why I did use my own blend of starch/flours, with 1 tsp of zanthan per cup. The dough was a bit delicate, so I may try it with betterbatter if it ever gets sold in Texas! I just completed rolling these out, so I thought I would add some thoughts from someone who has never made croissants or tried to grate butter (!) before:

1) Don’t use a food processor to grate the butter. It was too fine, and clumped together immediately into sticky balls. Yes it was frozen. I’m not sure if a box grater would have worked better.

Alternatively, you can actually roll out cold (not frozen!) butter into thin sheets if you use some flour and are careful. This is what I ended up doing with the second square of dough, and I have seen done in some croissant videos.

2) I only used 2 cups additional flower for rolling, not sure why I did use my own blend of starch/flours, with 1 tsp of zanthan per cup. The dough was a bit delicate, so I may try it with betterbatter if it ever gets sold in Texas!

]]> By: Menu Plan Monday: Garlic! « Gluten Free Goodness http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-348 Menu Plan Monday: Garlic! « Gluten Free Goodness Mon, 08 Feb 2010 18:31:59 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-348 [...] have been doing way too much baking since I’m stuck home: meringues, croissants (yep! they are beautiful, but I did roll them too thickly), an apple crisp, brownies, and more. Now [...] [...] have been doing way too much baking since I’m stuck home: meringues, croissants (yep! they are beautiful, but I did roll them too thickly), an apple crisp, brownies, and more. Now [...]

]]> By: GlutenFreeExperiment http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-347 GlutenFreeExperiment Wed, 23 Dec 2009 06:51:20 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-347 Thanks Naomi, shall try looking for it in my country Thanks Naomi, shall try looking for it in my country

]]> By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-346 naomi Wed, 23 Dec 2009 05:49:38 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-346 Olive oil would not create the proper consistency. We recommend Earth Balance sticks, vegetable or palm shortening, or dairy free margarine, such as Fleishmanns. Olive oil would not create the proper consistency. We recommend Earth Balance sticks, vegetable or palm shortening, or dairy free margarine, such as Fleishmanns.

]]> By: GlutenFreeExperiment http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-345 GlutenFreeExperiment Wed, 23 Dec 2009 05:27:26 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-345 Can i substitute olive oil for butter as I am lactose intolerant - thanks! Can i substitute olive oil for butter as I am lactose intolerant – thanks!

]]> By: Puff pastry: a Daring baker challenge « Gluten Free Goodness http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-343 Puff pastry: a Daring baker challenge « Gluten Free Goodness Sun, 27 Sep 2009 18:19:35 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-343 [...] Now, I’d never heard of Vols-au-Vent before, and couldn’t find a GF recipe out there. But Alt DB’ers to the rescue, and the general suggestion was to try a puff pastry or croissant recipe, and go from there. I used the Better Batter croissant recipe. [...] [...] Now, I’d never heard of Vols-au-Vent before, and couldn’t find a GF recipe out there. But Alt DB’ers to the rescue, and the general suggestion was to try a puff pastry or croissant recipe, and go from there. I used the Better Batter croissant recipe. [...]

]]> By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-342 naomi Thu, 10 Sep 2009 21:30:21 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-342 HI, Cheryl! If you prefer to freeze the rolls, we'd suggest doing it after you bake them - freezing the dough reduces the activity of the yeast and alters the dough in a way that will cause your croissants to bake up as little rocks upon thawing. Freezing the cooked rolls allows you to either pop them into the microwave or oven and quickly warms them. They'll be as good as fresh. HI, Cheryl!

If you prefer to freeze the rolls, we’d suggest doing it after you bake them – freezing the dough reduces the activity of the yeast and alters the dough in a way that will cause your croissants to bake up as little rocks upon thawing. Freezing the cooked rolls allows you to either pop them into the microwave or oven and quickly warms them. They’ll be as good as fresh.

]]> By: cheryl http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-341 cheryl Wed, 09 Sep 2009 20:38:03 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-341 ok, so if I want/need to freeze the dough, what step is ideal? Before or after the last rising? thanks so much, cheryl ok, so if I want/need to freeze the dough, what step is ideal? Before or after the last rising?

thanks so much,
cheryl

]]> By: Micall http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-340 Micall Tue, 04 Aug 2009 18:15:52 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-340 When do I add the activated yeast to the mixture? Should I add it to the dry ingredients and then add that to the butter, ricotta, sour cream mixture? When do I add the activated yeast to the mixture? Should I add it to the dry ingredients and then add that to the butter, ricotta, sour cream mixture?

]]> By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-339 naomi Tue, 04 Aug 2009 16:25:54 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-339 1. Yeast - it should be 1 package, or 2 1/4 tsp yeast. Make sure it is the rapid rise and not the normal active dry yeast - this makes a big difference! 2. For Better Batter Flour there's no need to sift, but to be on the safe side with your current flour, you may want to do this. The American Institute of Home Baking, Consumer Reports, and Better Homes and Gardens all published reports that whisking flour was as effective as sifting - it takes less time and isn't as messy, so I'd just run a whisk through the flour and call it a day! 1. Yeast – it should be 1 package, or 2 1/4 tsp yeast. Make sure it is the rapid rise and not the normal active dry yeast – this makes a big difference!

2. For Better Batter Flour there’s no need to sift, but to be on the safe side with your current flour, you may want to do this. The American Institute of Home Baking, Consumer Reports, and Better Homes and Gardens all published reports that whisking flour was as effective as sifting – it takes less time and isn’t as messy, so I’d just run a whisk through the flour and call it a day!

]]> By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-338 naomi Tue, 04 Aug 2009 16:23:30 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-338 Hi, Micall! No problem! Anything we can do to help here, we're happy to try to do. Naomi Hi, Micall!

No problem! Anything we can do to help here, we’re happy to try to do.
Naomi

]]> By: Micall http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-337 Micall Tue, 04 Aug 2009 16:11:47 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-337 Hi Naomi- Two questions... 1. For the yeast, should it be one package or one tbsp? My package is 2-1/4 teaspoons (1/4 oz.). 2. Should I sift the flour before I add it? Thanks in advance. Hi Naomi-

Two questions…
1. For the yeast, should it be one package or one tbsp? My package is 2-1/4 teaspoons (1/4 oz.).

2. Should I sift the flour before I add it?

Thanks in advance.

]]> By: Micall http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-336 Micall Tue, 04 Aug 2009 15:40:43 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-336 Hi Naomi- I will let you know how it works. I will definitely buy some for the future, but unfortunately I am baking your croissant recipe for a friends birthday on Thursday! Consider my request submitted to Whole Foods. I'm not a GF person myself, but my best friend is and I hate to see her missing out on all the good stuff in life (mainly breads and pastries), so I do a lot of baking for her. I'm excited to try out your flour and your croissant recipe. I'll have to make more croissants when I get your flour and compare. Thanks for getting back to me so fast! ~Micall Hi Naomi-
I will let you know how it works. I will definitely buy some for the future, but unfortunately I am baking your croissant recipe for a friends birthday on Thursday! Consider my request submitted to Whole Foods. I’m not a GF person myself, but my best friend is and I hate to see her missing out on all the good stuff in life (mainly breads and pastries), so I do a lot of baking for her. I’m excited to try out your flour and your croissant recipe. I’ll have to make more croissants when I get your flour and compare.

Thanks for getting back to me so fast!

~Micall

]]> By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-335 naomi Tue, 04 Aug 2009 15:26:01 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-335 Hello, Micall! Well, any requests made to Whole Foods certainly help us in seekign an account with them!! We're a young company, and just starting to expand into stores. :0) As far as the flour goes - if your flour mix is truly a CFC (cup for cup) flour, then this recipe should work well. We can't say how it will work for all other flour blends. We encourage you to go ahead and price our flour versus your current brand - you may find it's as cheap or cheaper to order from us, and we usually ship pretty darn fast! Best of Luck to you, and let us know how the recipe worked with your current brand! Hello, Micall! Well, any requests made to Whole Foods certainly help us in seekign an account with them!! We’re a young company, and just starting to expand into stores. :0) As far as the flour goes – if your flour mix is truly a CFC (cup for cup) flour, then this recipe should work well. We can’t say how it will work for all other flour blends. We encourage you to go ahead and price our flour versus your current brand – you may find it’s as cheap or cheaper to order from us, and we usually ship pretty darn fast! Best of Luck to you, and let us know how the recipe worked with your current brand!

]]> By: Micall http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-334 Micall Tue, 04 Aug 2009 15:13:24 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-334 How important is the GF flour that is used? I don't have the Better Batter GF Flour (why don't you sell it in Wholefoods?) however I do have an alternate GF flour. There are a few differenced, mainly the pectin and potato flour. How important is the GF flour that is used? I don’t have the Better Batter GF Flour (why don’t you sell it in Wholefoods?) however I do have an alternate GF flour. There are a few differenced, mainly the pectin and potato flour.

]]> By: naomi http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-331 naomi Fri, 08 May 2009 23:42:10 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-331 Hi, Ms. Tex! That's because this recipe evolved as part of a group effort. The original recipe was posted by Naomi on our website (it is no longer available, as we replaced it with the current recipe) and took the gf internet community by storm. The gals over at Delphi Forums evolved the original recipe a bit. Gluten Free Gobsmacked tweaked the Delphi forum's recipe. Naomi then took GFG's recipe and tweaked it again. The result is proof of how much better things can be if we all work together! See this link for more info: http://www.bookofyum.com/blog/adopt-a-gluten-free-blogger-kate-of-gluten-free-gobsmackeds-gf-croissant-recipe-2440.html You'll note that the ingredients (and the proportions of ingredients) are quite different for GFG's croissant than ours. As for the phrasing... well, you know what they say about great minds! Hi, Ms. Tex! That’s because this recipe evolved as part of a group effort. The original recipe was posted by Naomi on our website (it is no longer available, as we replaced it with the current recipe) and took the gf internet community by storm. The gals over at Delphi Forums evolved the original recipe a bit. Gluten Free Gobsmacked tweaked the Delphi forum’s recipe. Naomi then took GFG’s recipe and tweaked it again. The result is proof of how much better things can be if we all work together!

See this link for more info: http://www.bookofyum.com/blog/adopt-a-gluten-free-blogger-kate-of-gluten-free-gobsmackeds-gf-croissant-recipe-2440.html

You’ll note that the ingredients (and the proportions of ingredients) are quite different for GFG’s croissant than ours. As for the phrasing… well, you know what they say about great minds!

]]> By: Ms Tex http://betterbatter.org/the-definitive-gluten-free-croissant/comment-page-1#comment-330 Ms Tex Fri, 08 May 2009 17:17:30 +0000 http://www.betterbatter.org/wordpress/?p=46#comment-330 This sounds just like Gluten Free Gobsmacked. Right down to the words and phrasing. Except she does a quarter at a time where you do half. This sounds just like Gluten Free Gobsmacked. Right down to the words and phrasing. Except she does a quarter at a time where you do half.

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