They said it couldn’t be done. A perfect gluten-free croissant. How would that be possible? Well, Lisa of Gluten Free Canteen and Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, tells you exactly what she thinks a good croissant is and she shows you how to make it!
“A good croissant is slightly chewy and has a great tear when ripped with visible layers. There’s plenty of butter in the layers and no extra slathering of the butter is necessary when eating it. A croissant should be rather small and compact and even feel slightly heavy.”
Her ingredients and instructions for making a good croissant are very specific. She even gives you awesome troubleshooting tips.
Lisa wants your croissants to be really, really good. I mean look at that photo. Better yet, get over to Lisa’s site to see all her photos and get busy making your amazing gluten-free croissants. She says they’ll save you a trip to Paris!
Click here for Lisa’s Gluten-Free Croissants recipe over at Gluten-Free Canteen. (See more gluten-free croissant recipes here in my gluten-free bread series.)