GF Momma's Profile

Here's a recipe I did for Sully's Living Without Magazine. I thought they were pretty good. Beth

Croissant
Makes 24 croissants

Enjoy these au naturel, as the French do, or fill them with chocolate, almond paste or the mixture suggested here.

1 cup sorghum flour
½ cup chickpea flour
½ cup almond meal
1 cup rice flour
1 cup cornstarch or tapioca starch
4 teaspoons xanthan gum
1½ teaspoons salt
4 teaspoons yeast
¼ cup sugar
1 cup warm milk, soy milk or water
2 eggs
8 tablespoons (½ stick) butter, margarine, or Earth’s Best spread, melted
12 tablespoons (1½ sticks) butter, margarine, vegetable shortening or Earth’s Best spread, cut into small pieces (or a mixture)*

Optional Filling
½ cup seedless raspberry jam, softened briefly in microwave
½ cup mini chocolate chips
½ cup chopped pecans or walnuts

1. Combine first seven ingredients and blend well. Scoop 1 cup flour mixture into medium mixing bowl. Add yeast and sugar to the cup of flour and blend thoroughly. Combine milk and eggs and add to this mixture. Add melted butter and beat until smooth. Reserve.
2. In separate bowl, cut butter into remaining flour mixture until butter pieces are the size of large peas. Pour liquid batter into flour mixture and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.
3. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle. Cut into 8 pie-shaped wedges. Separate wedges and roll each wedge through the length of the piece so that it is about 1/8 inch thick.** Brush with jam and sprinkle with chocolate chips and nuts, if used. Roll wedge toward the point. Shape into a crescent by curving the edges. Set on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let rise at room temperature until doubled. (This may take 2 hours if the room is cool.)
4. Preheat oven to 400 degrees. Brush each with egg beaten with cold water. Place croissants in oven and immediately lower temperature to 350 degrees. Bake 15 to 20 minutes or until golden.

*TIP You may need to freeze the margarine or Earth’s Best spread in order to cut it into pieces.
**TIP Thinner wedge means more “layers” and a flakier texture when the dough is rolled up. However, dough should not be paper-thin.