Here’s the thing about gluten-free doughs: they don’t. They don’t what? you may ask, to which I reply, “They don’t anything“. That’s right, all those techniques on kneading and proofing your dough are largely tied to developing gluten in your dough and stretching out said gluten.
Because this dough doesn’t have gluten, it just doesn’t do anything.
Despite that, these were mostly a success. The texture even started to resemble a croissant, which I was extremely surprised by. They did leak about 1/3 cup of butter in the oven (cue a small panic) but this wasn’t actually a big deal.
I used this unhelpful recipe that was supplemented by a helpful video, subbing in GF flour and adding probably an additional 1/3 cup of milk for the dough. Mistake #1: did not use instant yeast. No clue if this would have made a difference in the long run, but who knows.
This recipe also requires a million overnight chillings (by which i mean 2). It also only does 3 folds (loyal readers will remember the puff pastry included 6). To adapt, fold the dough twice each time you take it out of the fridge and where it says “chill overnight”, roll your eyes and just pop it in the fridge until mostly firm. DO chill overnight before you make croissants. That part’s legit. Mistake #2: left it in the fridge for a whole day and probably murdered all the yeast.
Also go ahead and omit any steps that say “kneading”, but I went ahead and followed the proofing instructions. It does cause the butter to be softer (and leak), but I think it helped with the texture. I omitted the eggwash as well, since I can’t eat eggs. I also made 18 from a batch that was supposed to make 14. Whoops. We’re all riding the Croissant Mistake Express today.
Mistake #3: I saw the butter melting out of the croissants and envisioned myself sobbing as the croissants dissolved into a pile of yeasty liquid, a testament to the impossibility of my task. Oh my Icarian children, I would murmur, yours was a doomed fate ere your conception.
Don’t panic like I did when all the butter melted out. That’s mostly normal. Or maybe you did it right and no butter ran out, you lucky son of a gun. The butter drips out and browns the bottom of the croissant, which can be delicious. As soon as the tops were decently golden brown, I removed the croissants from the oven and placed them on a drying rack to let the excess butter drip off.
Good reviews from fellow gluten-free people, since it comes out a lot like regular gluten free breadsticks. Serve warm with some salted butter and low expectations.