Gluten free croissants
Croissants are an art – that crisp, buttery flakiness is hard to replicate at home. They are not something you whip up in an afternoon. It really does take two full days to make them. Then add the technicalities of gluten free – it’s enough to send one grey. I was fortunate to undertake a croissant baking class in Paris last year. The precision and tips I learned gave me a great foundation to start my investigation into gluten free croissants. The techniques are the same, it’s just the ingredients that are different. This truly was one of the best cooking classes I have done anywhere in the world. It was provided by Ateliers Parisiens and I booked through Get Your Guide. I highly recommend it. I am happy to share my recipe – it’s not perfection, but it does give consistent results, with the crunch, flakiness and butteriness that you would expect. I have done a lot of research to get this right - many hours of baking “failed croissants”. The most difficult part is getting the butte...
