Croissants – the epitome of mornings filled with buttery goodness that can transport you to the streets of Paris with just one bite. However, for those with specific dietary needs, finding the perfect croissant can be a challenge. But fear not, as Georgia Mcdermott has cracked the code after tirelessly testing this recipe over 100 times to create an intolerance-friendly version that doesn’t compromise on taste or texture. Get ready to fill your kitchen with the aroma of freshly baked croissants with this special recipe.
**Intolerance-Friendly Croissants**
**Ingredients:**
– 2 1/4 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1 tablespoon active dry yeast
– 1 cup warm almond milk
– 1/2 cup dairy-free butter, cold
– 1 egg, beaten (for egg wash)
– Optional: dairy-free chocolate chips or jam for filling
**Instructions:**
1. **Prepare the Dough:**
In a large mixing bowl, combine the gluten-free flour, sugar, salt, and active dry yeast. Mix well to ensure even distribution of the ingredients.
2. **Add the Liquid Ingredients:**
Create a well in the center of the dry ingredients and pour in the warm almond milk. Use a wooden spoon to gradually incorporate the liquid into the flour mixture until a dough forms.
3. **Incorporate the Butter:**
Cut the cold dairy-free butter into small cubes and add them to the dough. Knead gently until the butter is fully incorporated and the dough is smooth and elastic.
4. **First Rise:**
Cover the bowl with a kitchen towel and allow the dough to rise in a warm place for about 1-2 hours or until doubled in size.
5. **Shape the Croissants:**
Once the dough has risen, transfer it to a lightly floured surface. Roll the dough into a large rectangle and cut it into triangles. Optionally, add a sprinkle of dairy-free chocolate chips or a dollop of jam at the base of each triangle before rolling.
6. **Form the Croissants:**
Roll each triangle starting from the base towards the tip to create the classic croissant shape. Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between each piece.
7. **Second Rise:**
Cover the croissants with a kitchen towel and allow them to rise for another 1-2 hours, or until they have doubled in size.
8. **Bake the Croissants:**
Preheat your oven to 375°F (190°C). Before baking, brush the croissants with the beaten egg to give them a shiny golden finish. Place the baking sheet in the oven and bake for 15-20 minutes or until the croissants are beautifully golden brown and crispy.
9. **Enjoy Warm:**
Once the croissants are ready, remove them from the oven and let them cool slightly on a wire rack. Serve these intolerance-friendly croissants warm with a cup of your favorite tea or coffee for a delightful breakfast or snack.
Georgia Mcdermott’s dedication and creativity have brought you a recipe that not only caters to dietary restrictions but also delivers on flavor and texture. These intolerance-friendly croissants are sure to become a staple in your home, perfect for those cozy mornings or special occasions when you want to treat yourself to something indulgent. So, roll up your sleeves, preheat that oven, and get ready to savor a taste of homemade goodness with these delicious croissants!
