The GF gods hath smiled upon me today
Y’all, like what??! Check out the honeycomb structure on these!
I admit I had my doubts going through this recipe (no milk?!), but I haven’t ever had my croissants turn out with structure this good. Melanie is definitely onto something with this recipe! Very light and flakey! My only complaint is that Aran’s and faux pains croissants taste better, these aren’t bad (nothing that chocolate or pistachio chantilly cream won’t fix!), but I wouldn’t eat them plain like I do the other two. Next time around, I’ll definitely be trying milk instead of water and see how it goes.
The recipe offers two methods for rolling the croissants - either doubling each triangle up and making only 3 croissants, or rolling each triangle separately and making 6 smaller ones. (It is definitely a smaller batch of dough.) I tried one of each just to see how they differed, you can tell by the pics that there’s one small and one larger one. The round one came from the scraps after trimming the edges. The rest went in the freezer to bake at a later date
Recipe from Gluten Free Feasts by Melanie Persson