Home
Recipes
Gluten-Free
Gluten-Free Vegan Bakes
Vegan Gluten-Free Croissants Recipe

Vegan Gluten-Free Croissants Recipe

Learn how to make the best homemade vegan gluten-free croissants with perfectly flaky layers. This foolproof recipe uses a special blend of gluten-free flours and vegan butter folding technique for authentic results. Master these French-inspired pastries without gluten or animal products!
Difficulty:
Advanced
Prep Time:
1 hour (plus 8 hours resting)
Cook Time:
25 mins
Serves:
8 croissants
A close-up shot captures a broken vegan gluten-free croissant, revealing its delicate layers that spiral inward in honeycomb-like patterns. Golden-brown exterior glistens in soft morning light streaming through a kitchen window, while wispy steam escapes from the freshly-baked interior. The croissants are arranged on a rustic linen cloth atop a weathered wooden board, with scattered almond flour and a small pot of raspberry jam positioned strategically in the corner. A sprig of fresh lavender adds a touch of Provençal authenticity, while the characteristic curved shape of the croissants creates compelling shadows across the scene.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g gluten-free flour blend (with xanthan gum)</li><li class="ingredients-single-item">100g almond flour</li><li class="ingredients-single-item">50g tapioca starch</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">25g psyllium husk powder</li><li class="ingredients-single-item">4g salt</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">250ml warm plant milk (soy or oat works best)</li><li class="ingredients-single-item">200g cold vegan butter block (not spread)</li><li class="ingredients-single-item">30ml maple syrup</li><li class="ingredients-single-item">15ml apple cider vinegar</li><li class="ingredients-single-item">45ml aquafaba (liquid from canned chickpeas)</li><li class="ingredients-single-item">15ml neutral oil (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Plastic wrap</li><li class="equipment-single-item">Heavy baking tray (for steam)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the gluten-free flour blend, almond flour, tapioca starch, cornstarch, psyllium husk powder, salt, sugar, and yeast. These diverse flours work together to mimic the structure that gluten would normally provide - the psyllium husk is particularly crucial as it creates elasticity in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Warm your plant milk to about 40°C (104°F) - it should feel warm but not hot to touch. Combine the warm milk with apple cider vinegar and let sit for 2 minutes to create a plant-based "buttermilk." The acidity helps activate the yeast and creates a tender result.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the milk mixture, maple syrup, and aquafaba into the dry ingredients. Mix until just combined, then switch to gentle kneading with your hands until a soft, slightly sticky dough forms. The dough won't be as elastic as traditional croissant dough, but should hold together well. Form into a rectangle about 2cm thick, wrap tightly in plastic wrap, and refrigerate for 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare your vegan butter block. Place the cold butter between two pieces of parchment paper and beat with a rolling pin until malleable but still cold. Shape into a 15cm x 15cm square, keeping the edges straight and even. Return to the refrigerator to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After 2 hours, roll your chilled dough on a lightly floured surface into a 30cm x 15cm rectangle. Place the butter square diagonally in the center, then fold the corners of dough over the butter like an envelope, ensuring there are no gaps where butter could escape. Seal the edges well by pinching them together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the first turn, roll the dough into a 45cm x 15cm rectangle, keeping the edges straight. Brush off excess flour, then fold the dough in thirds like a letter. Wrap in plastic and refrigerate for 1 hour. This layering process creates the distinctive flaky texture of croissants.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat the rolling and folding process two more times, chilling the dough for 1 hour between each turn. Handle the dough gently but confidently, keeping everything cold to prevent the butter from melting into the dough. If at any point the butter starts to soften too much, return the dough to the refrigerator immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After the final turn, chill the dough overnight or for at least 4 hours. This extended rest allows the flours to fully hydrate and the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to shape, roll the dough on a lightly floured surface to a 40cm x 25cm rectangle, about 5mm thick. With the long edge facing you, trim the edges to create clean lines. Cut the dough into triangles with 10cm bases and 20cm heights.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Make a small 1cm cut in the center of each triangle's base, then gently stretch each triangle to about 25cm long. Roll up from the base to the tip, slightly stretching as you roll. The small cut at the base helps create the classic croissant shape when you curve the ends toward each other to form a crescent.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place shaped croissants on baking sheets lined with parchment paper, leaving 5cm between each. Brush lightly with oil, then cover loosely with plastic wrap and let rise in a warm place for 1.5-2 hours until noticeably puffed. Gluten-free dough won't double in size like traditional dough, but should increase by about 50%.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 200°C (390°F) with a heavy tray placed on the bottom rack. Just before baking, brush croissants again with oil for a golden finish, and pour 240ml of hot water into the heated tray to create steam. This helps create a crisp exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 20-25 minutes until deeply golden brown. The internal temperature should reach about 93°C (200°F). A proper bake ensures the layers are fully cooked through - underbaking will result in a gummy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Transfer to a cooling rack and allow to cool for at least 20 minutes before serving. These croissants are best enjoyed fresh on the same day but can be refreshed in a hot oven for 3-4 minutes if needed. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Gluten-Free Croissants Recipe?

This recipe uses a special flour blend (gluten-free flour, almond flour, tapioca starch, cornstarch), psyllium husk powder, plant milk, vegan butter, maple syrup, apple cider vinegar, aquafaba, and oil. These ingredients work together to create flaky layers without gluten or animal products.

How to cook Vegan Gluten-Free Croissants Recipe at home?

Learn how to cook Vegan Gluten-Free Croissants by creating a special dough with mixed gluten-free flours and psyllium husk for elasticity, then laminating cold vegan butter through multiple folding steps. After overnight resting, shape into triangles, proof until puffy, and bake in a steam-filled oven at 200°C for 20-25 minutes until golden brown and flaky.

Why is psyllium husk essential for gluten-free pastries?

Psyllium husk powder is crucial because it mimics gluten's elasticity and binding properties. It absorbs liquid to create a gel-like structure that gives gluten-free dough the necessary stretch and cohesion to laminate properly, resulting in distinct flaky layers rather than a crumbly texture.

Can I freeze unbaked croissant dough?

Yes, you can freeze the shaped unbaked croissants for up to one month. Place them on a baking sheet until solid, then transfer to airtight containers. When ready to bake, allow them to thaw and proof overnight in the refrigerator, then 1-2 hours at room temperature before baking.

What causes the flaky layers in dairy-free croissants?

The flaky layers come from the lamination process—folding solid vegan butter between dough layers creates distinct fat and dough sheets. When baked, the butter melts, creating steam that pushes the dough upward. Each fold triples the number of layers, resulting in the characteristic honeycomb texture.

Want to try something else in ...

Gluten-Free Vegan Bakes

Try following recommended recipes

View all
An overhead shot of a rustic wooden board featuring thick slices of golden-brown pumpkin bread with a perfectly risen dome and visible specks of spices throughout. A cross-section reveals the bread's incredibly moist, tender crumb studded with optional toasted pumpkin seeds. Bathed in soft natural light streaming through a kitchen window, the scene includes scattered cinnamon sticks, whole nutmegs, and fresh pumpkin pieces surrounding the loaf. A light dusting of powdered sugar highlights the bread's craggy top, while steam visibly rises from a freshly-cut slice placed beside a white ceramic mug of hot apple cider, suggesting warmth and comfort.
Gluten-Free
Gluten-Free Vegan Bakes

Vegan Gluten-Free Pumpkin Bread Recipe

Moist, spiced pumpkin bread with a tender crumb and warm fall flavors that's completely vegan and gluten-free yet utterly indulgent and satisfying.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
50 mins
Serves:
1 loaf (10 slices)
View recipe
An overhead shot of a rustic, golden-brown gluten-free loaf with a perfectly cracked top, displayed on a weathered wooden board dusted with brown rice flour. The cross-section view reveals a surprisingly airy crumb structure with even bubbles throughout. Soft natural light streams in from a nearby window, highlighting the bread's textural details while casting a gentle shadow that emphasizes its height. A linen napkin in earthy tones frames one corner, with scattered seeds and a small dish of olive oil with herbs suggesting serving possibilities. The warm color palette of amber, beige, and soft browns evokes the comforting essence of freshly baked bread despite its specialty ingredients.
Gluten-Free
Gluten-Free Vegan Bakes

Vegan Gluten-Free Bread Recipe

A light, airy loaf with a tender crumb and crisp crust that satisfies both gluten-free and plant-based needs without compromising on authentic bread texture or flavor.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
50 mins
Serves:
1 loaf (12 slices)
View recipe
Close-up shot of perfectly formed vegan meringues with crisp, slightly crackled exteriors and swirled peaks, photographed in soft natural light against a pale blue ceramic plate. Several meringues are arranged in an artful cluster, revealing their delicate, hollow interiors where one has been broken open. Sprinkles of fresh berries and mint leaves add vibrant color contrast to the pure white treats. A small glass jar of aquafaba sits in the background, with a whisk resting nearby, hinting at the magical transformation of this bean liquid into these ethereal confections.
Gluten-Free
Gluten-Free Vegan Bakes

Vegan Aquafaba Meringues Recipe

Light and airy vegan meringues made with aquafaba that deliver the same delicate crunch and sweet melt-in-your-mouth texture as traditional meringues, without any egg whites.
Difficulty:
Intermediate
Prep Time:
15 mins
Cook Time:
90 mins
Serves:
24 meringues
View recipe
An overhead shot of a perfectly crimped vegan gluten-free pie crust with a rustic, golden-brown edge, placed on a weathered wooden board surrounded by scattered almond flour and a small bowl of coconut oil. The soft natural light highlights the crust's tender flakiness and slightly textured surface. A cross-section view reveals delicate layers created by the cold coconut oil, while a close-up captures the artisanal hand-crimped edge. The warm, earthy tones of the crust contrast beautifully with the cool white ceramic pie dish, with fresh seasonal berries and herbs strategically placed nearby, suggesting the versatility of this foundation recipe.
Gluten-Free
Gluten-Free Vegan Bakes

Vegan Gluten-Free Pie Crust Recipe

A crisp, flaky pie crust that perfectly balances nutty almond flour with coconut oil, creating a versatile base for sweet or savory fillings without any animal products or gluten.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
20 mins
Serves:
1 pie crust (8 slices)
View recipe
An overhead shot of two glass parfait dishes filled with layers of pearly white chia pudding, vibrant berries, and golden granola, captured in soft natural morning light. A close-up reveals the delicate texture of plump chia seeds suspended in creamy coconut milk, contrasting with the jewel-toned layers of fresh berries and toasted granola clusters. A vintage silver spoon rests against one glass, while scattered blueberries, sliced strawberries, and a drizzle of honey decorate the rustic wooden serving board beneath. The parfaits showcase distinct layers with the top garnished with a mint leaf and a light dusting of cinnamon, highlighting the breakfast-to-dessert versatility of this nutritious creation.
Gluten-Free
Gluten-Free Vegan Bakes

Chia Seed Pudding Parfaits Recipe

Creamy, vanilla-infused chia pudding layered with vibrant fresh fruits and crunchy granola creates a nutritious yet indulgent breakfast or dessert parfait that's as beautiful as it is delicious.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
0 mins (4 hours chilling)
Serves:
4 parfaits
View recipe
An overhead shot of freshly baked black bean brownies cut into perfect squares, revealing their fudgy interior against a rustic wooden board. Soft natural light accentuates the glossy, crackly top surface that contrasts with the dense, moist center visible in a partially lifted piece. A light dusting of cocoa powder adds depth while scattered cacao nibs and sea salt flakes provide texture. In the background, a vintage ceramic plate holds additional brownies beside a small glass of milk, with a few whole black beans artfully placed nearby as a subtle hint to the secret ingredient that makes these brownies uniquely nutritious yet decadently chocolate-forward.
Gluten-Free
Gluten-Free Vegan Bakes

Black Bean Brownies Recipe

Rich, fudgy chocolate brownies with a moist crumb and deep flavor, secretly made healthier with fiber-packed black beans that no one will detect.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
25 mins
Serves:
16 brownies
View recipe
An overhead shot of six perfectly round vegan gluten-free donuts arranged on a rustic wooden board, with soft natural light highlighting their golden-brown exterior and glossy glaze. A close-up reveals the light, airy texture of one donut cut in half, showcasing its tender crumb. Scattered cinnamon sticks, vanilla beans, and a small bowl of colorful sprinkles add visual interest around the arrangement. A hand reaches for one donut, emphasizing their irresistible appeal, while steam gently rises from a cup of coffee placed alongside, suggesting these treats are freshly baked and ready to be enjoyed.
Gluten-Free
Gluten-Free Vegan Bakes

Vegan Gluten-Free Donuts Recipe

Light and fluffy vegan gluten-free donuts with a golden-brown exterior and soft interior, topped with a sweet glaze that melts in your mouth with each bite.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
12 mins
Serves:
12 donuts
View recipe
An overhead shot of a rustic wooden board featuring perfectly cut square sweet potato brownies with crackly tops and fudgy centers. A close-up reveals their dense, moist interior studded with chocolate chunks against the warm auburn tones from sweet potato. Soft natural light highlights the glossy sheen on their surface, with a dusting of cocoa powder adding contrast. A partial sweet potato and scattered cacao nibs decorate the corner of the board, while a small bite taken from one brownie exposes its irresistible fudgy texture. A vintage fork rests alongside, with traces of chocolate indicating a recently enjoyed piece.
Gluten-Free
Gluten-Free Vegan Bakes

Sweet Potato Brownies Recipe

Fudgy, rich brownies made with sweet potatoes that add incredible moisture, natural sweetness, and a nutritional boost to this decadent chocolate treat.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
16 brownies
View recipe
Overhead shot of golden-brown coconut macaroons arranged in a spiral pattern on a rustic ceramic plate, with a soft natural light highlighting their crispy, textured exteriors. A close-up reveals the delicate toasted edges and moist, chewy interior where coconut strands cling together in perfect harmony. Several macaroons feature a glossy chocolate-dipped base that contrasts beautifully with the pale golden color. Scattered coconut flakes and a sprig of mint add freshness to the composition, while a vintage blue linen napkin adds a pop of color against the wooden serving board in the background.
Gluten-Free
Gluten-Free Vegan Bakes

Vegan Coconut Macaroons Recipe

Crispy on the outside, chewy on the inside, these fragrant vegan coconut macaroons balance sweet coconut flavor with rich vanilla and a hint of salt.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
15 mins
Serves:
15 macaroons
View recipe
A stack of golden-brown almond flour chocolate chip cookies captured in warm natural light on a rustic wooden serving board. A close-up reveals their slightly crisp edges and soft, chewy centers studded with melting chocolate chunks. Some cookies are broken in half, showcasing the perfect distribution of chocolate chips throughout the nutty-textured cookie. Scattered whole almonds and a few extra chocolate pieces surround the composition, while a vintage blue ceramic plate holds additional cookies in the background. The scene is completed with a glass of milk and a linen napkin, emphasizing the homemade, comforting quality of these gluten-free treats.
Gluten-Free
Gluten-Free Vegan Bakes

Almond Flour Chocolate Chip Cookies Recipe

Crisp on the edges yet delightfully chewy in the center, these gluten-free almond flour chocolate chip cookies offer a nutty depth and rich chocolate flavor in every irresistible bite.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
12 mins
Serves:
18 cookies
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Vegan Gluten-Free Croissants Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-05-14", "description": "Learn how to make the best homemade vegan gluten-free croissants with perfectly flaky layers. This foolproof recipe uses a special blend of gluten-free flours and vegan butter folding technique for authentic results. Master these French-inspired pastries without gluten or animal products!", "prepTime": "PT1H", "cookTime": "PT25M", "totalTime": "PT9H25M", "keywords": "vegan croissants, gluten-free pastry, dairy-free breakfast, laminated dough, French vegan baking", "recipeYield": "8", "recipeCategory": "Breakfast", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "285 calories", "carbohydrateContent": "32 g", "proteinContent": "3 g", "fatContent": "18 g", "saturatedFatContent": "5 g", "cholesterolContent": "0 mg", "sodiumContent": "220 mg", "sugarContent": "2 g", "servingSize": "1 serving" }, "recipeIngredient": [ "200g gluten-free flour blend (with xanthan gum)", "100g almond flour", "50g tapioca starch", "30g cornstarch", "25g psyllium husk powder", "4g salt", "30g granulated sugar", "7g instant dry yeast", "250ml warm plant milk (soy or oat works best)", "200g cold vegan butter block (not spread)", "30ml maple syrup", "15ml apple cider vinegar", "45ml aquafaba (liquid from canned chickpeas)", "15ml neutral oil (for brushing)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a large bowl, whisk together the gluten-free flour blend, almond flour, tapioca starch, cornstarch, psyllium husk powder, salt, sugar, and yeast. These diverse flours work together to mimic the structure that gluten would normally provide - the psyllium husk is particularly crucial as it creates elasticity in your dough." }, { "@type": "HowToStep", "name": "Prepare plant milk mixture", "text": "Warm your plant milk to about 40°C (104°F) - it should feel warm but not hot to touch. Combine the warm milk with apple cider vinegar and let sit for 2 minutes to create a plant-based 'buttermilk.' The acidity helps activate the yeast and creates a tender result." }, { "@type": "HowToStep", "name": "Form dough", "text": "Pour the milk mixture, maple syrup, and aquafaba into the dry ingredients. Mix until just combined, then switch to gentle kneading with your hands until a soft, slightly sticky dough forms. The dough won't be as elastic as traditional croissant dough, but should hold together well. Form into a rectangle about 2cm thick, wrap tightly in plastic wrap, and refrigerate for 2 hours." }, { "@type": "HowToStep", "name": "Prepare butter block", "text": "Meanwhile, prepare your vegan butter block. Place the cold butter between two pieces of parchment paper and beat with a rolling pin until malleable but still cold. Shape into a 15cm x 15cm square, keeping the edges straight and even. Return to the refrigerator to firm up." }, { "@type": "HowToStep", "name": "Encase butter", "text": "After 2 hours, roll your chilled dough on a lightly floured surface into a 30cm x 15cm rectangle. Place the butter square diagonally in the center, then fold the corners of dough over the butter like an envelope, ensuring there are no gaps where butter could escape. Seal the edges well by pinching them together." }, { "@type": "HowToStep", "name": "First turn", "text": "For the first turn, roll the dough into a 45cm x 15cm rectangle, keeping the edges straight. Brush off excess flour, then fold the dough in thirds like a letter. Wrap in plastic and refrigerate for 1 hour. This layering process creates the distinctive flaky texture of croissants." }, { "@type": "HowToStep", "name": "Complete lamination", "text": "Repeat the rolling and folding process two more times, chilling the dough for 1 hour between each turn. Handle the dough gently but confidently, keeping everything cold to prevent the butter from melting into the dough. If at any point the butter starts to soften too much, return the dough to the refrigerator immediately." }, { "@type": "HowToStep", "name": "Overnight rest", "text": "After the final turn, chill the dough overnight or for at least 4 hours. This extended rest allows the flours to fully hydrate and the flavors to develop." }, { "@type": "HowToStep", "name": "Shape croissants", "text": "When ready to shape, roll the dough on a lightly floured surface to a 40cm x 25cm rectangle, about 5mm thick. With the long edge facing you, trim the edges to create clean lines. Cut the dough into triangles with 10cm bases and 20cm heights. Make a small 1cm cut in the center of each triangle's base, then gently stretch each triangle to about 25cm long. Roll up from the base to the tip, slightly stretching as you roll. The small cut at the base helps create the classic croissant shape when you curve the ends toward each other to form a crescent." }, { "@type": "HowToStep", "name": "Final proofing", "text": "Place shaped croissants on baking sheets lined with parchment paper, leaving 5cm between each. Brush lightly with oil, then cover loosely with plastic wrap and let rise in a warm place for 1.5-2 hours until noticeably puffed. Gluten-free dough won't double in size like traditional dough, but should increase by about 50%." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Preheat your oven to 200°C (390°F) with a heavy tray placed on the bottom rack. Just before baking, brush croissants again with oil for a golden finish, and pour 240ml of hot water into the heated tray to create steam. This helps create a crisp exterior." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 20-25 minutes until deeply golden brown. The internal temperature should reach about 93°C (200°F). A proper bake ensures the layers are fully cooked through - underbaking will result in a gummy interior." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Transfer to a cooling rack and allow to cool for at least 20 minutes before serving. These croissants are best enjoyed fresh on the same day but can be refreshed in a hot oven for 3-4 minutes if needed. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elisa Moretti", "datePublished": "2024-05-01", "reviewBody": "I've been searching for a gluten-free croissant recipe that actually works for years! These were crispy on the outside and tender inside - exactly like the description promised. The lamination technique does take patience but delivers amazing results.", "name": "Finally Found The Perfect Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-03", "reviewBody": "These croissants were absolutely worth the effort! I was skeptical about vegan and gluten-free croissants having that authentic pull-apart texture, but the psyllium husk really does make all the difference. My celiac wife was in tears after tasting these.", "name": "Worth Every Folding Step", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-05-09", "reviewBody": "As someone with multiple food allergies, finding pastries I can eat is nearly impossible. These croissants are a game-changer! The detailed instructions made the complex process manageable, and the results were better than any store-bought gluten-free versions I've tried.", "name": "Better Than Bakery Versions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Lundberg", "datePublished": "2024-05-12", "reviewBody": "My vegan family couldn't believe these were homemade! The flaky layers and buttery taste (without any actual butter) are incredible. I appreciated the detailed troubleshooting tips throughout the recipe. These have become our weekend special breakfast treat.", "name": "Family Weekend Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-05-10", "reviewBody": "I never thought gluten-free dough could achieve such flakiness! The technique with the vegan butter is genius. I've made these three times now and they get better each time as I perfect the folding technique. Perfect with my morning coffee - no compromises on taste or texture.", "name": "No Compromises Necessary", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/vegan-gluten-free-croissants-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Vegan Gluten-Free Croissants Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This recipe uses a special flour blend (gluten-free flour, almond flour, tapioca starch, cornstarch), psyllium husk powder, plant milk, vegan butter, maple syrup, apple cider vinegar, aquafaba, and oil. These ingredients work together to create flaky layers without gluten or animal products." } }, { "@type": "Question", "name": "How to cook Vegan Gluten-Free Croissants Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Vegan Gluten-Free Croissants by creating a special dough with mixed gluten-free flours and psyllium husk for elasticity, then laminating cold vegan butter through multiple folding steps. After overnight resting, shape into triangles, proof until puffy, and bake in a steam-filled oven at 200°C for 20-25 minutes until golden brown and flaky." } }, { "@type": "Question", "name": "Why is psyllium husk essential for gluten-free pastries?", "acceptedAnswer": { "@type": "Answer", "text": "Psyllium husk powder is crucial because it mimics gluten's elasticity and binding properties. It absorbs liquid to create a gel-like structure that gives gluten-free dough the necessary stretch and cohesion to laminate properly, resulting in distinct flaky layers rather than a crumbly texture." } }, { "@type": "Question", "name": "Can I freeze unbaked croissant dough?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can freeze the shaped unbaked croissants for up to one month. Place them on a baking sheet until solid, then transfer to airtight containers. When ready to bake, allow them to thaw and proof overnight in the refrigerator, then 1-2 hours at room temperature before baking." } }, { "@type": "Question", "name": "What causes the flaky layers in dairy-free croissants?", "acceptedAnswer": { "@type": "Answer", "text": "The flaky layers come from the lamination process—folding solid vegan butter between dough layers creates distinct fat and dough sheets. When baked, the butter melts, creating steam that pushes the dough upward. Each fold triples the number of layers, resulting in the characteristic honeycomb texture." } } ] }