This morning my wonderful husband, who really is becoming quite the baker, made glutenfree, egg free, butter free croissants! And they actually taste and smell like croissants! And they're not even unhealthy!
I asked him to write down the recipe and here goes!
Step 1: bread dough
400 g gluten free flour
1/2 teaspoon salt
1 teaspoon dried yeast
1 tablespoon mild olive oil
About 300 mls tepid water
Mix the dried ingredients in a really big bowl. Add enough water so that the dough forms a firm ball. Tip out onto a floured worksurface and knead for 8 to 10 minutes, or until your arm muscles give out.
Cover the dough with a teatowel and leave to rise until doubled in size
Step 2: Preparing croissants
50 grams of coconut oil, or some such fat
Take risen dough and knock it back by kneeding for a couple of minutes
Roll it out into rectangle that is about 1 1/2 times as long as it is wide. Cover 2/3 lengthways with a thin layer of coconut oil. Fold the uncovered 1/3 over, and then the other 1/3 over that. Google how to make puff-pastry in the likely event that this is unclear.
Repeat this oiling and folding process two more times.
Roll the dough out one more time. Cut it into 6 squares in a 3x2 pattern. Then cut these squares diagonally into 2 triangles each.
Take each triangle at its widest point and roll it up. Then bend it into a crescent, so that it's kinda, you know, croissant shaped. Place on an oven tray; leave in a warm place to rise.
Step 3: baking
1 teaspoon rice milk
1 teaspoon honey
Mix ingredients together to form a glaze
When the croissants have risen and become puffy, glaze them and place in the oven at 220 C for 15 minutes until golden brown.
Remove from oven and allow to cool.
Eat with whatever you usually eat croissants with.
