Gluten free croissants

Gluten free croissants

INGRIDIANTS 

METHOD

1. Slice butter into thin strips, place in rectangle shape on sheet of wax paper, lay another sheet of wax paper on top, roll out to 12×6 rectangle, wrap and put into refrigerator.

2. Dough

3. Mix dry ingredients in bowl of stand mixer, warm milk, add to bowl along with butter and egg. Using dough hook mix on low until combined, turn to medium and mix for five minutes, turn into oiled bowl, placed oiled wrap directly on dough, cover bowl with more wrap, place in fridge overnight.

4. Next day, put dough on floured board, knead until smooth, roll out to rectangle about 18×12, place chilled butter sheet in center of dough, fold over one side , then the other, use rolling pin to tap along length of dough to push butter into dough, then roll gently until same size as first time, refold dough, roll gently again to same size, repeat until dough has been rolled 7 times, if at any time dough becomes warm wrap and place in fridge to chill, then continue to roll. After last roll even edges with a knife, make marks every 4”, on first long side. Make first triangular cut from first mark to opposite corner, then make 4” marks on the opposite side, cut remaining triangles. With cut a 1/4” slit on wide end of each triangle, roll from wide end to form croissants, place on parchment lined baking sheet, cover with oiled wrap, proof in warm spot until dou