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Gluten free croissants recipe

Gluten free croissants recipe
Ingredients Kg
Zero Problem Croissant 1 kg
Whole eggs 0.3 kg
Water 0.24 kg
Yeast 0.04 kg
Natur Platte (margarine) 0.3 kg

Knead all the ingredients in the mixer with the hook for 5 minutes on 1st speed

With pastel obtained, forming a bowl and put to rest covered with a plastic sheet in the fridge for at least 30 minutes

Laminate the pastel with the dough sheeter to a thickness of about 1 cm and incorporate Margarine Natur Platte, using as dusting the rice flour

Proceed as usual: fold the dough in three folds and then in four

Then repeat the same operation

Between a fold and the other is advisable to let the dough rest in refrigerator at least 15 minutes

Roll out the dough to the desired thickness to form croissant

Place on the trays and let rise in the cell for about 90 minutes (30 degrees - 75% RH)

If you want, sweeten or polish the surface.

Bake at 180 degrees for 20 minutes, the last 5 minutes to open the valves