Gluten Free Chocolate Croissant Recipe

New & Improved Gluten Free Croissants! Let Them …

WEBJun 16, 2020 · Take a couple of ice cubes and throw them onto the oven floor and place the croissants on the middle rack. Quickly close the …

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1. In the bowl of a stand mixer, add all the dry ingredients and whisk to combine. Place the bowl on the stand mixer and turn it on to low while slowly adding the milk, followed by the beaten eggs and softened butter.
2. The next day, mix the softened butter with 2 tbsp Kim's gluten free bread flour blend in a small bowl until well combined and smooth.
3. Remove half the dough** from the refrigerator and knead it on a floured surface until smooth. Roll it out into a rectangle about the size of, or smaller than, a quarter sheet pan (9 by 13 inches). Place it on a parchment-lined pan, cover it with plastic wrap, and put it in the freezer for 10 minutes. Remove it from the freezer, flip the dough over, cover it, and put it back in the freezer for another 10 minutes.
4. Using your rolling pin, press along the dough to lengthen it. Then begin rolling out the dough until it's an even ¼-inch thick throughout (the size of the dough isn't important, just as long as it's ¼-inch thick). Make a book fold by folding the bottom third of the dough up and then folding the top ⅔rds of the dough down to meet that bottom third. Then fold the dough over once more to the bottom edge of the dough. You should have 4 layers of dough. Turn the dough 90 degrees again. The short edge should be closest to you.

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Gluten Free Croissant Recipe Gluten free recipes

WEBApr 28, 2021 · After rising, brush croissants with egg wash (1 full egg whisked to mix with 1 Tablespoon warm water) and place in preheated …

1. For butter block, allow butter to soften to room temperature. Place between two pieces of parchment or wax paper. Using rolling pin, crush butter and roll out to 8”x6”. A spatula or bench scraper can be used to square off sides evenly. If butter gets too soft, it can be placed briefly in the fridge to unstick from parchment paper, but butter should be soft and pliable when enclosing in dough.
2. To make dough, whisk together all dry ingredients (including quick rise yeast) in a large mixing bowl. Combine water and melted butter in a separate bowl. While mixer is running with paddle attachment, gradually add liquids. Allow dough to come together, then increase speed to medium and mix until very soft and evenly mixed, about 1-2 minutes.
3. Remove from bowl and knead lightly to bring dough together. It should not be crumbly, so add more warm water if needed.
4. Place dough on floured surface and roll out to 14”x10”.

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