Gluten-Free and Lactose-Free Shortcrust Croissants. Simple and quick croissants to prepare: perfect for breakfast and snacks.
The gluten-free and lactose-free shortcrust croissants are very easy to prepare. Since I discovered I am intolerant, I started experimenting to make treats to enjoy at breakfast. Not all my experiments are successful, as I need to get familiar with new flours and understand how they behave in the doughs, but I don’t get discouraged.
These gluten-free and lactose-free shortcrust croissants have passed the taste test, which is why I am here to share the recipe with you. If you have any recipes to recommend, please write to me.
Let’s see right away how to prepare the gluten-free and lactose-free shortcrust croissants.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 croissants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 1/4 cup sugar
- 1 jar lactose-free yogurt
- 2 tbsps sunflower seed oil
- 1 1/2 cups rice flour
- 1/3 cup gluten-free potato starch
- 2 tsps baking powder
- as needed jam
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment paper
- 1 Rolling pin
- 1 Knife
- 1 Baking sheet
How to Prepare Gluten-Free and Lactose-Free Shortcrust Croissants
In a bowl, place the egg and sugar. Mix with a fork.
Add the yogurt and oil. Mix with the fork.
Add the rice flour, potato starch, and baking powder. Start mixing with the fork, then continue kneading by hand until you get a soft but not sticky dough. If necessary, add more flour.
Roll out the obtained dough on a sheet of parchment paper, lightly floured (with rice flour).
After obtaining a circle, cut it to form 8 triangles. Make a small cut at the base of each triangle.
Place a teaspoon of jam at the base of each triangle, then gently roll it up to form a croissant.
Arrange the obtained croissants on a baking sheet lined with parchment paper. Bake in a preheated static oven at 356°F. Cook for about 20 minutes. Be sure to check the cooking times based on your oven.
Remove from the oven, let them cool slightly, and if you like, dust with powdered sugar.
