I became obsessed after my husband enjoyed a croissant breakfast sandwich at an Italian cafe the one morning when we were out for a coffee date. I needed to create a gluten free croissant that was buttery, flaky and exactly how I remember them. These homemade croissants do have a lot of steps, but it is worth it.
I spent the next month creating these gluten free croissants at every chance I got. I tried it with regular yeast, and then found that my local grocery store was selling fresh yeast. This made a world of difference because I didn’t need to worry about the moisture to activate the yeast. I tried different flours, different combinations, different butters – all with various results. I then found the below combination and was hooked! Flaky, buttery and delicious.
