New & Improved Gluten Free Croissants! - Let Them Eat Gluten Free Cake
"Buttery, flaky, feathery, and light. We didn't think these gluten free croissants could get any better, but here they are in all their glory!!..."
INGREDIENTS
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1 cup (2 sticks or 226 g) high-quality unsalted butter, such as Irish butter or other European butter, at room temperature
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2 tbsp Kim's gluten free bread flour blend
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3 cups (420 g) Kim's gluten free bread flour blend ***
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2 tbsp whole psyllium husks or 1½ tbsp psyllium husk powder
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1 tsp fine sea salt
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1 tsp baking powder
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1 tbsp plus ¾ tsp fast acting (instant or bread machine) yeast
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½ cup (100 g) granulated sugar
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1 cup (240 ml) milk
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6 tbsp butter, softened
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2 large eggs, beaten
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1 large egg, beaten with 1 tbsp water and a pinch of salt
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