Gluten Free Mini Croissants

Gluten Free Mini Croissants

TOP TIP: We made mini croissants which helps with the stretch of the dough.

Dough Ingredients:

  • 250g Eurostar premium gluten free plain flour
  • 14g dried quick yeast
  • 50g unsalted butter (cold)
  • 120ml milk
  • 50g caster sugar
  • 2 tsp xanthan gum
  • Pinch salt
  • 1 egg (for brushing)
  • Extra gluten free flour (for dusting)

Butter Packet:

  • ·25g unsalted butter (cold)
  • 1-2 tbsp plain gluten free flour

Instructions for the dough:

  1. Heat milk in a saucepan over a low heat until it reaches 40’C
  2. Remove from heat and stir in 20g sugar and then add yeast and stir. Cover with a tea towel and leave in a warm spot for 5-10 minutes until it forms a lovely froth
  3. Add the remaining caster sugar, gluten free flour, xanthan gum and salt to mixing bowl. Stir well
  4. Cut the cold butter into chunks and add to the flour mix. Using your fingers, rub the flour mixture into the butter pieces, until it looks like fine breadcrumbs. Do this until there are no big lumps of butter left.
  5. Pour frothy yeast into the flour/butter mix. Stir together using a wooden spoon until it becomes thick. Use hands to form a smooth, slightly sticky dough. Wrap in clingfilm and place in the fridge

Make the butter packet

  1. Place a sheet of baking paper out on the worktop and dust with ½ tbsp gluten free flour. Cut the cold block of butter into two rectangles and place down on the sheet next to each other
  2. Sprinkle another ½ tbsp gluten free flour over the top of the butter then cover with another sheet of baking paper. Use a rolling pin to press - and then roll - the butter and flour out into a rectangle shape, approximately 18cm x 10cm
  3. Remove the top sheet of baking paper and wrap the butter packet in the bottom sheet. Place in the fridge (on a flat surface so it keeps its shape) until both the dough and the butter are the same temperature for an hour


  1. When the dough and butter are chilled, remove the dough from the fridge. Place a large piece of clingfilm on the worktop and lightly dust with flour.
  2. Place the ball of dough onto the floured clingfilm then roll into a rectangle around 6mm thick. Keep the edges as straight as possible
  3. Remove the cold butter packet from the fridge and carefully unwrap it. Place is towards one of the short ends of the rectangle of dough. It should have a small border around the edges and then a length of dough to one side of it,
  4. Roll the dough with no butter on it towards the centre and over the dough
  5. Then carefully roll the uncovered piece of dough and butter back over the top of the first fold
  6. Chill it again for 30 minutes. Mark one end with an x so you can remember which way to roll it when you take it out

Roll, Fold, Chill & Repeat:

  1. Remove chilled dough from the fridge. Place it back down on lightly floured clingfilm in exactly the same position it was before (using the X to guide you). Turn the dough 90 degrees clockwise, then cover with a piece of clingfilm.
  2. Carefully roll the dough out in ONE DIRECTION so it forms a long rectangle, again around 6mm thick. Try to keep the edges as straight as possible. You may find it helps to press the dough out a little with the rolling pin, before rolling.
  3. Once you have a rectangle, repeat the exact same folding process as before. Mark the end further from you with an X and wrap and place back in the fridge for another 30 minutes. When rolling, try to brush off any excess flour with a pastry brush so you don't end up adding a lot of extra flour to the mix.
  4. Repeat this process a further two times, and then wrap the dough and place in the fridge for an hour. If at any point you start to notice the dough splitting and exposing the butter, you can gently pat a tiny dusting of flour over the top then brush off any excess. 


  1. Once your dough has chilled, remove it from the fridge and place it down onto a sheet of clingfilm. Place another sheet of clingfilm out on top. Carefully roll the rectangle out, as before, into a rectangle around 6mm thick.
  2. Using a sharp knife or pizza cutter, trim the edges so that you have a rectangle of dough.
  3. Use a ruler to measure the longest side and then cut the dough into three rectangular pieces
  4. Next place your ruler diagonally across each rectangle, from corner-to-corner, and cut each piece in half into two triangle shapes
  5. Carefully lift each triangle up from the clingfilm and lay it back down onto a fresh, lightly floured surface. Roll the dough loosely from the larger end of the triangle in a swirl.
  6. Place the croissants onto a lined baking tray with plenty of space between them, with the smallest end of the roll on top. Repeat until you have rolled all of the dough.


  1. Once you have shaped all the croissants, loosely cover them with a lightly oiled piece of clingfilm and place in a warm spot to prove.
  2. These croissants will need to prove for at least one hour. They will puff up a little and become marshmallow-y to the touch, and you may start to see some layers on the cut edges. It will only be a small change in size

Chill then bake:

  1. Once the croissants have proved, place the tray back in the fridge for an hour. DO NOT SKIP THIS STAGE. It is super important to ensure they are nice and cold when they go in the oven! You can also leave them overnight at this point and then bake them fresh in the morning.
  1. When the croissants have had at least an hour in the fridge, heat the oven to 200'C / Fan 180'C / Gas Mark 4.
  2. Once the oven had reached temperature, remove croissant tray from the fridge. Gently brush the tops of each croissant with a beaten egg (egg wash).
  3. Place the tray into the oven. Bake for 15-20 minutes until they puff up and become flaky and golden. Keep an eye on them - if they turn brown too quickly turn the oven down a little, or place a little foil loosely on top.
  4. Cool on a cooling rack