Gluten Free Chocolate Croissant Recipe Made Easy and Delicious

If you’ve ever craved a buttery, flaky croissant but needed to avoid gluten, you’re in for a treat. This gluten free chocolate croissant recipe brings the classic French bakery delight right to your kitchen without the gluten!

Imagine biting into layers of tender, golden pastry wrapped around rich, melting dark chocolate. It’s the perfect combination for breakfast, brunch, or even a decadent snack.

This recipe is crafted with care to ensure you don’t miss out on any of the texture or flavor, despite the dietary restrictions.

Whether you’re gluten-sensitive, have celiac disease, or just want to try something new, this recipe is approachable, satisfying, and delicious. Plus, you’ll learn tips on how to make the dough flaky and light without traditional wheat flour.

Ready to impress yourself and your loved ones? Let’s dive in!

Why You’ll Love This Recipe

This gluten free chocolate croissant recipe is a game-changer for several reasons:

• Flaky and buttery texture: Achieved using a smart blend of gluten free flours and cold butter layering techniques.
• Rich chocolate center: Use your favorite dark chocolate for a melt-in-your-mouth experience.
• Simple ingredients: No complicated additives or hard-to-find items, perfect for home bakers.
• Allergy-friendly: Besides being gluten free, it can easily be adapted for dairy-free or vegan diets.
• Impressively authentic: Mimics the traditional French croissant’s layers and taste without gluten.

Plus, if you like this recipe, check out our Clementine Bakery Vegan Recipes for Delicious Treats for other sweet inspiration!

Ingredients

• 2 ½ cups gluten free all-purpose flour blend (with xanthan gum included)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (use almond or oat milk for dairy-free)
• 1 large egg (or flax egg for vegan option)
• 1 cup cold unsalted butter (or dairy-free butter alternative)
• ½ cup dark chocolate chips or chopped dark chocolate
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar (helps tenderize the dough)
• Optional: powdered sugar for dusting

Equipment

• Baking sheet lined with parchment paper
• Mixing bowls
• Rolling pin
• Pastry brush
• Plastic wrap or kitchen towel
• Measuring cups and spoons
• Dough scraper (optional but helpful)
• Stand mixer with dough hook (optional but recommended)

Instructions

1. Activate the yeast: In a small bowl, combine warm milk (about 110°F or 43°C), sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Prepare the dough base: In a large bowl, whisk together the gluten free flour, salt, and xanthan gum (if your blend doesn’t include it). Add the vanilla extract and apple cider vinegar.
3. Add wet ingredients: Pour the activated yeast mixture and the egg into the dry mixture. Mix until a dough forms. If using a stand mixer, use the dough hook on low speed for about 3-4 minutes until combined but slightly sticky.
4. Chill the dough: Form the dough into a rough rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
5. Prepare the butter block: Cut the cold butter into ½-inch slices and arrange them on parchment paper to form a 6×6 inch square. Place another sheet on top and pound with the rolling pin to flatten and evenly distribute. Chill until firm but pliable.
6. Laminate the dough: Roll the chilled dough into a 10×10 inch square on a lightly floured surface. Place the butter block in the center diagonally like a diamond. Fold the corners of the dough over the butter to enclose it completely.
7. Roll and fold: Roll the dough gently into a 20×10 inch rectangle. Fold it into thirds like a letter (this is the first fold). Wrap in plastic and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling 30 minutes between each fold.
8. Shape the croissants: Roll the dough out to a 20×10 inch rectangle one last time. Cut the dough into 8 equal triangles. Place a few chocolate chips near the wide end of each triangle and roll up tightly toward the tip.
9. Proof the croissants: Place the rolled croissants on the baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let rise in a warm place for 1-2 hours until puffy.
10. Bake: Preheat the oven to 375°F (190°C). Brush the croissants with a little beaten egg or non-dairy milk for shine. Bake for 20-25 minutes or until golden brown and flaky.
11. Cool and enjoy: Allow the croissants to cool slightly before enjoying. Optionally dust with powdered sugar for an elegant touch.

Tips & Variations

For best results, keep your butter and dough cold throughout the laminating process. This helps create those signature flaky layers.

• Dairy-free option: Substitute butter with a firm vegan butter and milk with almond or oat milk.
• Chocolate options: Try using chocolate hazelnut spread inside before rolling for a different flavor.
• Fruit twist: Add a thin slice of fresh strawberry or raspberry jam with the chocolate for a fruity surprise.
• Storage: Store croissants in an airtight container for up to 2 days or freeze them before baking for up to 1 month.
• Make it savory: Omit chocolate and fill with ham and cheese or sautéed mushrooms for a savory gluten free croissant.

Nutrition Facts

Serving Suggestions

These gluten free chocolate croissants are perfect on their own with a cup of coffee or tea for a cozy breakfast or brunch. For a more indulgent spread, serve with fresh berries, whipped cream, or a drizzle of honey or maple syrup.

You can also pair them with a fresh fruit salad or a smoothie bowl for a balanced, nutrient-packed meal. If you’re looking for vegan breakfast ideas to complement this recipe, explore our Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Conclusion

Making gluten free chocolate croissants at home might seem intimidating at first, but with patience and the right technique, you’ll be rewarded with flaky, buttery, chocolate-filled pastries that rival any bakery.

This recipe not only caters to gluten sensitivities but also allows for customization to fit vegan and dairy-free needs. The layering and folding steps are key to achieving that classic croissant texture, so take your time and enjoy the process.

Once you master this recipe, you’ll have a versatile base for experimenting with sweet and savory fillings. Whether for a special occasion or a weekend treat, these croissants are sure to impress friends and family.

Don’t forget to check out some of our other recipes to keep your gluten free and vegan baking adventures going strong, like our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping and Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious.

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