Gluten Free Homemade Croissants!
Dear reader or fellow gluten-free lifestyler,
Do you know what I ate two nights ago for the first time in eight years? Something so delicious and delectable that I practically made myself ill because I couldn’t resist and I ate THREE of them! I’m talking about homemade gluten-free chocolate-filled Croissants. Yeap. Catch you breath. I said the magic word – CROISSANT and GLUTEN FREE in the same sentence.
Last December, I was emailed a recipe that I just wrote about for Crescent Rolls. I had been wondering for VERY long time how I could make croissants to eat with my morning latte filled with chocolate (or not) or fill with turkey and cheese or whatnot for lunches. Typical croissant recipes require yeast, milk, the gluten of flour to create the flaky layers, and resting/rising time that most gluten free recipes cannot duplicate. However, with super slight modifications from the recipe I posted for crescent rolls, I have been able to make croissants the last few nights that I have been enjoying for breakfast and lunch.
It is a welcome change of pace for my taste buds.
The beauty is that this same technique (the rolling, turning, frozen grated butter) that has made the most tender and flaky pastry can also be used for filo dough. In fact, I have a little part of my mind planning to make some more baklava this weekend – oh babee! I’ve made baklava before following Rebecca Reilly’s recipes (Delish, by the way. This is a cookbook to own if you like to bake and also have to bake gluten-free. However, I was truly missing the flaky and tender pieces of filo dough that you normally have in baklava. I was curious about whether this dough would work for that – but was only convinced after my can-eat-gluten-but-doesn’t husband gobbled up a couple mini-croissants and exclaimed “Wow, Katie, you could make the best filo dough and baklava with this stuff.” Done. That’s *so* next on this baker’s agenda.
In the meantime, if you have some time on your hands and plenty of butter on hand, please make some croissants! You won’t regret it, I promise. You can fill them with whatever your heart desire. And trust me, you will want more of these buttery, flaky, tender croissants. I wish I could tell you what they are like on Day Three, but the ones I’ve made have yet to make it past Day Two!
In fact, for the first time ever, I’m rather bummed that my colleagues aren’t wondering what I’m eating for lunch because it looks so “normal” to them. It surprised my last night when that thought crossed my mind. Then I realized, they are usually curious about what I’m eating because they haven’t often seen quinoa salads or eaten homemade risotto or rice balls with smoked salmon. For once, when I want them to jump up and down with me on the desks at lunch, they are painfully unaware of my triumphant, scrumptious lunch. Meh. It’s for the better. They would all just want a bite anyway. LOL
My lunch today includes a croissant filled with turkey/white cheddar and one filled with broccoli/white cheddar cheese. I’m in heaven, don’t ya know. In fact, breakfast? Yeap. A croissant dunked into my coffee. Man, I’m bad! I have definitely had my butter intake for the next – oh – month or so, lol. But that’s okay. I am enjoying exploring the kitchen again.
This recipe takes time to prepare (more like time to roll out repeatedly and refrigerate), but after reviewing many gluten recipes for croissants over the last several years, the time is actually less involved than for traditional croissants.
I’m not good at rolling them up to look perfect, and have decided to stick with the mass-rolling technique of keeping them straight. Or, in the case of the ones filled with cheesy goodness or chocolate, I actually rolled them up a bit more like an egg roll + crescent to keep the filling within the croissant and not all over the baking pan. You can even seal in the goodness by filling, rolling over one flap over the top of the filling and brushing the edge with some beaten egg and folding up a *bit* (like 1/4″). Once you’ve done that, you can roll it like a crescent/croissant.
I do hope you try this recipe, please tell me if do! I’d love for us to keep this one on the exploration front – it’s worth it! Here are the basic steps I followed. Keep in mind that the croissants will NOT puff up/rise (there’s no yeast here) nor will they be as large as the ones you see at the market.
First, prepare batch of the crescent dough with the modifications I used plus a few others. I have retyped the recipe here because I have added a bit more of a few ingredients like cream of tartar, xanthan gum, baking soda, sugar and an additional flour (sweet rice flour).
I have also uploaded pictures of the steps (rolling) for you if they will help as well. Although, let me just say this, photography + massive amounts of sweet rice flour….. well, they just don’t always mix. LOL
Here’s the overall step-by-step picture. You can find details that explain each image on Flickr too. Just click on the big picture and it will take you to the Flickr page where you can read more.
GF Croissants
Recipe makes 14 small-medium croissants.
Ingredients:
1 stick of butter, (8 Tablespoons) slightly softened
1 stick of butter, frozen
1/3 cup + 1 Tablespoon GF cottage cheese
1/3 cup + 1 Tablespoon GF cream cheese
1 cup GF Flour Mix (rice-based or sorghum-based)
2 Tablespoons of sweet rice flour + 1 ½ cups sweet rice flour for rolling
1 ½ teaspoons xanthan gum
½ teaspoon salt
¾ teaspoon cream of tartar
¾ teaspoon baking soda
1 ½ Tablespoons sugar
1 or 2 eggs, beaten (to seal the croissants closed and brush on the croissants before baking)
Directions:
- Cream together softened butter, cream cheese, and cottage cheese until whipped, creamy and semi-yellow in color (about 3-4 minutes)
- Add GF Flour mix, 2 Tablespoons sweet rice flour, xanthan gum, salt, cream of tartar, baking soda and sugar. 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).
- Shape into a disk and place into a Ziploc bag. Refrigerate at least two hours, overnight preferred.
- Grate the frozen butter (I used my food processor) and put it into a freezer-safe storage container/bag. Return grated butter to the freezer until you are ready to use. (By the way, it will store indefinitely like this.)
- Work in a cool place or consider refrigerating the dough after Step 9). Place parchment paper, sweet rice, grated frozen butter, and the rolling pin on a large surface that you can easily reach to roll the dough thinly.
- Remove dough from the fridge and divide into fourths. Return 3 of the 4 to the Ziploc bag and place in the refrigerator.
- Reshape this ¼ piece into a disk quickly. (Try to touch the dough as little as possible in order to keep it as cold/cool as possible.)
- Generously dust the top of the parchment paper. Place the dough disk into the center on a generous amount of sweet rice flour. Generous dust the top and side of the dough. Cover with another piece of floured parchment paper. Roll the dough as thinly as possible (about 1/8 of an inch or so). You should be able to see through the dough partially. I was able to roll the dough about 22” long and about 15” wide.
- Turn the dough lengthwise. Generously sprinkle the middle 1/3 of the dough with the grated, still-frozen butter. Fold up the bottom third of the pastry over the top of the middle third. Sprinkle 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.
- Turn the dough and fold in any edges that are thin or not part of the folded center. Generously dust the top, sides, and bottom (lift the dough gently to push flour underneath) of the dough. Repeat the rolling and butter sprinkling (Steps 8 and 9) one more time. You will sprinkle the butter on twice and roll out three times.
- After the second sprinkling of butter and folding, turn the dough again and roll the dough out for it’s final time, once again rolling it as thinly as possible. Work quickly at this point as the dough is beginning to warm up again.
- Lift off the top parchment paper and divide the dough in half with a pizza cutter. Leave the dough lying flat along the parchment paper.
- Divide each half into long triangles with the pizza cutter. You will end up with 4 large triangles for each ¼ of the dough. At this point you may fill your croissants with pieces of dark chocolate or turkey/cheese, etc 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 beaten egg onto top ½ inch before finishing the roll. Shape into a crescent moon shape or leave in a roll.
- Brush the completed croissants with beaten egg (this provides them with a golden brown or they will turn a dark brown while baking).
- Lay the complete croissants on parchment paper and refrigerate until you are ready to bake. Repeat steps 7 through 15 with the remaining dough. OR bake the first batch, see what you need to adjust and then bake the others. The dough will keep refrigerated for two days.
- Bake the croissants at 375F for 18-22 minutes or until golden brown.
Enjoy!
-Kate
They’re simply too beautiful for words. I am living vicariously through your baking gene.
Oh Ging, you can do it! You can do anything! You are GINGER! (Did ya see the movie “We Are Marshall”?) Love ya and hope you are feeling better! – Kate
Ginger Carter Miller
January 9, 2008 at 5:03 pm
Oh my gosh. It was hard work just reading it all, lol. I may try it once for fun, but I think I’ll stick with the crescents – way easier. But they do look divine.
Cassandra – It was more difficult to write up than to do, girlie. LOL You can do it! Just think, roll- sprinkle with butter – fold – reroll… and ya got it.
-Kate
Cassandra
January 9, 2008 at 5:41 pm
You know I’m all about this recipe. I just made MORE ham and cheese “hot pockets” with this for lunch this week. This recipe is a keeper and best of all, since there is no egg, you can eat the raw dough!
YOU ROCK, Steve! I LOVE that you are thinking about eating the raw dough. You CRACK me up! LOL – Kate
Steve
January 9, 2008 at 7:59 pm
Oh boy… wow… I have a lot of things on my list to make after this month… this will definitely be one of them!!! These look amazing kate!! You are such a wonderful experimenter!!!
=) As are you, Carrie! We – the GF community – make a great team! I cannot believe how much things have changed since I’ve been diagnosed – just 7 years ago. AMAZING! Thank goodness for the internet, forums, and bloggers – or I’d still be eating cellophaned wrapped dried out bread or cellophane-wrapped “muffins” that weighed at least 5 pounds per small biscuit/muffin. LOL
– Kate
carrie
January 10, 2008 at 6:27 am
Kate, you are my HERO!! Thank you SO much for sharing the directions to make these – I cannot WAIT to have a reason to make some
. My excitement is hard to contain, and I cannot express emphatically enough my appreciation for this blog, and all your hard work, not to mention the photos. THANK YOU!!
Hey – it’s a community effort. =) I’m just wickely happy to have flaky croissants again too!
Thank you for your very kind compliments on the blog. It’s quite fun to share this way.
Happy eating!
-Kate
Nona
January 10, 2008 at 10:45 am
You are my newest “girl crush” Gobsmacked rocks my socks…just like these crossaints will.
YOU are a funny girl! It’s nice to have a croissant option, huh? I love these – and made them over a few days – every night a couple more. =) However, next round I will make some and see if I can freeze them before baking. I’m just a wee bit worried about wrapping them and the moisture content ruining the flakiness. Oh well. Just another excuse to experiment.
-Kate
Natalie
January 10, 2008 at 11:38 am
I’m so excited to see this! And to think that it can be used as Filo dough too! Way too cool! I loved those spinach and feta triangles and was known for various appetizers like that. Now maybe I can come up with a gluten free version. Thanks!
OH! The spinach and feta spanokopita! Oh my, how I have missed those too! Dang, Karen – please come back when you’ve mastered that one or post it – I’m coming over for dinner!-Kate
Karen
January 10, 2008 at 2:46 pm
just want to tell you how impressive i find your blog–you are technically fearless as a gf chef! wow! i’ve linked my blog to yours and can’t wait to try this dough!
gfveg
June 3, 2009 at 6:34 pm
Oh wow, what timing! Let me add a link to your recipe from my post on Austrian croissants.
As always you rule. Gobsmacked indeed. Damned impressive, woman!
-Sea
Seamaiden
January 11, 2008 at 2:59 pm
I am new to this. Your GF flour mix has xanthan gum. You recipe for crescent rolls also has xanthan gum. Is this in addition to the gum that is already in the GF flour mix?
Wendy
January 11, 2008 at 5:59 pm
Kate, you’re awesome. That’s really all I have to say =) I think I”m officially off the “eat less bread in 2008″ bandwagon. Isn’t it amazing the things we learn to make gluten free that we would probably have never made if we could eat wheat.
Mary Frances
January 11, 2008 at 6:08 pm
Boy I can almost taste the flakey goodness – I am so going to try this! Thanks!
Carol
January 12, 2008 at 8:02 am
How awesome. I’ve been wondering about phyllo dough for baklava–not that I eat it often, but once a year or so I get the baklava call. I know when I made ruggelach, adding cream cheese (and some pumpkin!) to the dough make it much easier to roll out. I haven’t really used sweet rice flour, though (mostly because my co-op doesn’t have it and I’m too lazy to order it). Does it really make that much difference? Kudos to you!
Oh yea – sweet rice flour is great! Much finer and sweet-tasting than regular rice flour. I use it a lot for making Chinese dumplings in soup and for pastries, rolling out doughs, etc. It has a finer texture and doesn’t leave the rolled out dough with any grittiness on top like rice flour can do. Kara – I can usually find the rice flour at the local Asian market, the local grocery store, etc. Do you have any Asian markets nearby? I can usually find Mochiko at the local grocery store. I know that all of the ingredients are not always easy to find. However, if you can find it, it is worth trying out. =)
-Kate
Kara
January 12, 2008 at 2:22 pm
Oh Blimey! So everything is possible!
These look really good. Never in my life, did I think I’d see GF croisants that looked like the regular ones!
dianne
January 13, 2008 at 3:27 am
Oh dear… I can’t wait to try this.
Could you tell us which particular flour mix *you* used? I’ve had some huge failures in GF baking lately and would like to remove any variables that could make these turn out terribly.
Hi Becca –
I sent an email to you as well. The flour mix I use the most is the one listed on this blog. It was originally credited to Wendy Wark (but she has said that she found it elsewhere and can’t remember where) so sometimes it is called “Wendy Wark’s blend”. You can find a list of basic ingredients as well as the quanities for double and triple batches. (I like to mix up a triple batch and then have flour on hand for many days/evenings of baking.) I’ve also had great success with Carol Fenster’s new blend (List on the bottom of the “My” GF FLour Mix Page here). Although I’ve used it only a couple times, I have liked the texture of the foods.
I tend to resist using bean or soy flours as those flavors are quite strong to me/my family. I also don’t use a lot of cornstarch, if possible, because the texture of the final product in my mouth seems really starchy and it covers my teeth. I have been adding protein and fiber by adding flaxseed meal, quinoa flour, etc to the baked goods as well.
I’m hoping everyone else will jump in with their two cents here too. We can all use some new ideas when it comes to flours and baking success!
-Kate
Becca
January 13, 2008 at 6:04 pm
Umm…I am so wishing I could hang at your house for cappucino and chocolate croissants.
You rock.
And I am too lazy to yet attempt this. But if I am in that mood, I am running right over here and trying them!!
Slacker Mom (aka Mrs. G.F.)
January 16, 2008 at 5:02 am
Ooo!
My daughter has been desperate for some croissants (or pain au chocolats, which we could use the same recipe for), and she is SO bored with breakfast … I am so going to try this, and just hope we can do something half as good as the ones in your picture look.
Lucy
January 25, 2008 at 5:12 am
My daughter’s birthday is this weekend & we’re going to make these for the first time. I had mastered gluten croissants and never thought I’d have the chance to eat croissants again! This is awesome.
The technique here is a bit different and it seems like the dough is out of the fridge a lot longer. If it starts to get warm, do you wrap it up and return it to the fridge for a couple of hours?
I guess the difference is the turns are all done at once, when you add the butter, rather than putting in all the butter and then doing turns and rolling after it has been refrigerated for a couple of hours after each turn.
Thanks!
The dough stayed pretty cool in the kitchen. I was handling it physically as little as possible. I think it would be easy to refrigerate and cool down if you thought it was getting too warm.
I did contemplate a butter block for the croissants, but hte dough already has plenty of butter in it. I just needed to make the thinner layers and roll them out thinly.
Use plenty of sweet rice flour and you be great!
You daughter is lucky to have such a great mom – making GF Croissants for her birthday? My birthday is only a few short weeks away.. if you’re free…
-Kate
Julialuli
February 4, 2008 at 7:03 am
Too bad you don’t live in the neighborhood! I friend bought me personalized “Queen of Yum” baking sacks a few years back and I thought I’d never get to use them again. (I used to deliver hot croissants on Sunday mornings. She’s French & understood the beauty!)
I’m planning to make a ganache for the chocolate filling. I don’t like it when the chocolate solidfies in a pain au chocolat! Have you ever tried that?
Julialuli
February 6, 2008 at 9:17 pm
OK…You win! The best GF anything I have had so far! We were all in heaven. Half were plain (with apricot jam, of course) and half were chocolate. I made a firm ganache for the center so that it wouldn’t harden after it was cool.
I was surprised how rich they are. Even though I wanted to eat more, I could just do two!
I will say that I am glad I had made gluten croissants many times before attempting this recipe. Your advice to use lots of sweet rice flour and parchment is perfect. I wouldn’t let my husband crank up the wood stove until I got them all rolled out so that the kitchen would be cool!
Thanks!
Awesome! I’m so glad this recipe works for you too. I love them – but it’s definitely NOT a daily bread recipe. However, the more I think about them, the more likely I am to make them again and again…. like this weekend!
-Kate
Juls
Julialuli
February 11, 2008 at 10:00 am
How much of the grated butter are you using per sprinkling? Four pieces at two sprinkles a piece… should be around one ounce per sprinkle, right?
This looks amazing. I don’t know when I’ll have an excuse for it, but I’m definitely trying these out soon!
Kristal
February 12, 2008 at 1:40 am
WOOT! So pleased I found your blog – this looks scrumptious. I’m making them today – I don’t *care* what else I’m meant to be doing, THIS is now the most important thing on my list
I bookmarked you, and plan to drool over your stuff in future, too. Thanks for sharing your recipes!
Em
April 24, 2008 at 3:15 pm
I made these! Okay, I’m no pastry chef, but after the first batch, it does get easier and you become more adept. I did have to stick my rolled dough in the freezer every now and then as I have a small kitchen and when I turn on that oven, things warm up. I was inspired to make them because my nephew in TX is allergic to eggs and wheat. I mailed them to him 2 days after baking them. They still arrived yummy. I think he got to devour a couple, the rest of the family couldn’t keep their hands off ‘em! They want more. It’s still cool here in the East Coast so I might have a couple of more opportunities. My hubby and I *sampled* a *few* of course. We had them plain with some jam. YUM! Thanks so much, Kate, for this super duper recipe with amazing instructions! Although we are not gluten intolerant, I am learning so much about alternative grains to wheat for my family’s own health. Today, for the very first time, we had quinoa with our dinner instead of rice, and boy, was it yummy. Way tastier than the brown rice we have everyday. Oh, and before I forget, I love the name of this blog. I think before I made the croissants, I must have said it a million times just because it has such a nice ring to it. GLUTEN FREE GOBSMACKED …My husband only looked at me a little funny. And my dog liked it, I think since his hearing is going and the pitch must have been just right. Love it!
loveblumes
May 1, 2008 at 5:22 pm
[...] really have to pretend that they are anything like a true croissant. I have seen this good looking recipe, but am not brave enough to try to make them. [...]
What’s for breakfast? « Gluten Free Grades
June 11, 2008 at 11:36 am
I can’t wait to try these — I have been homesick for croissants for years! thank you!
princessgrace
June 17, 2008 at 11:02 am
I can’t wait to try these — I have been homesick for croissants for years! Thank you! Gluten free on Long Island, NY!
princessgrace
June 17, 2008 at 11:15 am
These look AMAZING! I am half Greek and have been looking all over for Phyllo dough. My husband asked me to day when I was going to make some spanikopita. I’m going to try this over the weekend.
I don’t suppose you’ve ever tried to make Ding Dongs? I have a friend who was just diagnosed with celiac and am trying to make them for her. I found rings and cake mix. That’s about as far as I have made it.
Your site ROCKS.
Karen
August 11, 2008 at 6:16 pm
Kate, I have been wanting crescent rolls for nearly 4 years! As a Pampered Chef consultant, I have opened more cans of Pillsbury in the past 7 years than the normal (whatever that is!) person does in a lifetime. I have told people, “My food goal in life is to find a gluten free crescent roll recipe.” I can’t wait to try these! Taco ring is just calling my name!
Lori
August 19, 2008 at 11:57 am
[...] first trick, and what I have yet to accomplish, is to master puff pastry dough. I used Kate’s recipe that she has for her croissants, and I think the recipe would be just right here. However, I just did not plan far enough ahead, [...]
Beef Wellington - gluten free! « Gluten Free Sox Fan
October 6, 2008 at 5:03 pm
[...] see this being very easily adapted to that application. I have been lusting after the ones on Gluten Free Gobsmacked for awhile now and haven’t gotten to them yet, so this was a nice opportunity to try a similar [...]
Daring Baker’s Challenge - Danish Braid « Angela’s Kitchen
October 21, 2008 at 1:12 pm
Hi,
I can wait to try them. I was wondering if you are able to freeze them. Would you have to cook them first and then reheat them. Or can you place in freezer after step 14 and bake a few a time? Regards Ben
Ben
November 3, 2008 at 10:47 am
I want to make apple dumplings by rolling the creissant dough around a fourth of an apple and pouring a sauce over then then baking. Will this sauce maybe make the dough fall apart in the cooking? This sounds as if it is a lot of work but they look delicious and would be worth the try if I can use it with what I am wanting to do.
Dorothy
November 20, 2008 at 8:31 am
My husband found your recipe, and I sooo look forward to trying it out! He wants me to use it for pizza crust – woah! I was wondering if you’ve tried using tapioca flour for this type of thing. I’ve used a package mix for “Chebe bread” and made these yummy, very chewy bread puff balls. They use only tapioca, but they’re kind of tough, not delicate and flaky – but they are puffy which is so unusual for non-gluten. I wonder if it can be used like 50-50 with rice or sorghum, or 25-75. . .Any experience?
Tapioca is DEFINITELY something that you must use in a blend. I would start with 2 parts flour and one part starch. However, for pizza crust, may I recommend these recipes instead:
http://tinyurl.com/6nbzdx
(See that crust as a pizza here: http://tinyurl.com/63utct)
http://tinyurl.com/6keqv6
There are MANY great pizza crust recipes out there – I hope you find the one you LOVE!
-Kate
Wendy
November 29, 2008 at 11:09 pm
[...] When I happened by the Gluten-Free Gobsmacked blog in January of this year and stumbled across Kate’s Gluten-Free Homemade Croissant Recipe, I was pretty excited. They just looked so beautiful and flaky. They were inspired by one of Naomi [...]
Adopt a Gluten Free Blogger: Kate of Gluten Free Gobsmacked’s GF Croissant Recipe | Book of Yum
December 3, 2008 at 8:23 pm
[...] the time of my diagnosis, I was lead to believe that my life would no longer include croissants, pizzas, breads, wrap sandwiches, cupcakes, etc. I was told to just not “eat anything white – [...]
Adoption Auction: Signed Copy of Gluten Free Girl’s Book « Gluten Free Gobsmacked
December 4, 2008 at 9:06 am
Ooooh, I am so making these for myself as a Christmas present! I’m so excited I can hardly contain myself.
Tara Mansius
December 10, 2008 at 4:20 pm
Your recipe looks great. I’d love to try it. My 5 year old daughter can’t do wheat/gluten, soy and dairy. What would you suggest to substitute for cottage cheese and cream chese? Thanks!
Van
December 11, 2008 at 11:00 am
Hmm…. Van, I’m not sure. Croissants are basically labor-intensive butter layers through dough. That’s what gives them their flaky quality. I don’t know how I would alter this to adjust for the dairy in the recipe. Sorry!
Kate
December 11, 2008 at 11:08 am
[...] Gluten-Free Croissant Recipe [...]
Adopt a Gluten Free Blogger Roundup Thanksgiving Edition with Recipes | Book of Yum
December 15, 2008 at 2:00 pm
Would you recommend salted or unsalted butter?
Elizabeth
December 22, 2008 at 11:01 am
Oh.. good question! i use unsalted.
Kate
December 22, 2008 at 11:02 am
Thank you, thank you, thank you.
I just made a batch (plain and chocolate) and they are delish!
The only problem I had was my dough was too dry and kept tearing (it was dry to begin with…may just be the flour combination I was using) so my croissants are not perfect looking. I think I may add a tablespoon or two of water to make it less dry or try a different flour mix.
You made my Christmas!
Prunella
December 24, 2008 at 7:54 pm
[...] able to make with my food restrictions. Vegan croissants? I’m sure they can be good. Gluten-free croissants? Yep, they can be done. But gluten-free croissants with no eggs, dairy, or soy? If you take out [...]
Return of the Lost: PF Chang’s-Style Orange Peel Chicken (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free)
January 6, 2009 at 2:29 pm
Hi, Kate. I also hope you will come back to Delphi Forums.
Hugs,
Cindy
Sweet Cindy – It’s great to see you here! The Delphi Forums are great – and very helpful – but I’m not sure there is much time left in life for the forums once the baby comes! LOL – Keep me posted and stop by here! -Kate
Cindy Padgett
January 8, 2009 at 8:20 am
God bless you :’) I can’t wait to put on 10 pounds making – and NOM NOM NOM-ing – these!
Poppy Fields
January 9, 2009 at 7:25 pm
I just have to make this pastry.
.
I miss
.
Sausage Rolls so much
.
Coffee Slices (two layers of flaky pastry,filled with dairy cream and topped with coffee icing)
.
Buttery Croissants.
.
Drool, Drool.
.
Best Regards,
David
David Harris
January 19, 2009 at 1:49 am
Thank you so much for creating this recipe. I finally had time to make these and they were terrific.
Croissants were the one food that my daughter mourned when we all went gluten free 3 years ago.
She was so proud that “her” croissants came out perfectly.
I will be writing a post about my day with the twins making these but just wanted to say Thank You!
Dr. Jean Layton
February 24, 2009 at 10:15 am
These look so unbelieveable AMAZING!! I can’t wait to try these! Croissants are the one thing that have been missing in my gluten free life. THANK YOU SO MUCH!!!
CDM
May 28, 2009 at 11:10 am