Thursday, February 3, 2011

Gluten-free Croissants

Guess who?


little ones...

A letter from the croissants:
"We're finally here! Tasty right out of the oven, warm and buttery. 2 sticks of butter for just 14 of us, so you better believe we're buttery-delicious! You'll love the sweet aroma we give off while we're baking! We taste similar to those Pillsbury ones, except we're
homemade and gluten-free. (Shhh! Don't let our baker know that we told on her--she used to eat those a few years ago, before saying goodbye to gluten!)"

"We're cute and little, and still tasty next morning--no bed head, promise! We just need to warm up to the idea of being eaten the day after baking (that is, if we're still around), so stick us in the micro for 15 seconds and we'll be as good as new. Top us off with fresh strawberry or blueberry jam. We've heard that we're also pretty tasty with cranberry sauce (think Thanksgiving
or Christmas dinner, or even Valentine's Dinner!). Speaking of Valentine's, I bet we'd be delicious with a chocolatey filling!"

"Oh, and if there's a stranger living in your house who's on an anti-carb kick, you can make one extra little for them. See our wittle brother below? He's kinda camera shy--tried to disguise himself in rice flour while we were getting ready for the big photo shoot!"

Gluten-Free Croissants (makes 12-14 little ones)

Bowl 1:
1 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1/2 cup sweet sorghum flour
1/4 cup potato starch
1 1/2 tsp xanthan gum
1 tsp sea salt
keep on the side:
2 sticks of cold butter
Bowl 2:
1 tbsp sugar
4 tsp yeast
1/4 cup warm water
Bowl 3:
2 large egg yolks (keep egg whites for egg wash)
1/2 cup evaporated milk
1/2 cup sugar
1/4 cup reserved white rice flour (just use it as you need it, don't use it all at once!)

Mix together ingredients from bowl one. Set aside.

In bowl 2, combine sugar and yeast, then add warm water; set aside and allow to proof (should become foamy on top), for about 10 minutes.

Keep on the side:
2 sticks of cold butter

Combine all ingredients in third bowl, set aside.

Now combine the ingredients from the third bowl into the large first bowl (with the flours!). Don't add yeast yet!

Cut up the cold butter into cubes (basically follow the lines on the butter wrapper, then cut them in half, after that so they're in half tablespoon amounts).

Wash your hands, then start adding the butter in, a little at a time. Work the dough with your hands until you've added all the butter. It's ok if there are lumps of butter still.

Now slowly pour in the yeast. Continue working the dough with your hands. Wash your hands. Now shape the dough into a ball, sprinkle the outside of the ball of dough with rice flour, but not all of the reserved rice flour (just so the surface is lightly coated).

Divide the dough in half. Work with half the dough at a time. Set the other half aside and cover with a clean cloth.

Roll the dough into a rectangle, then use a pizza cutter or knife to even out all the edges so it's a clean rectangle. Now you're going to cut out and shape croissants with a knife (like the tutorial) or a pizza cutter. Note: Don't pull the croissants, just roll them. Gluten-free dough isn't as elastic!

Follow this tutorial for how to cut croissants--but don't pull the dough like she does :):

Let rise for 1 hour, covered with a clean cloth, and kept in a dark warm area. Use pastry brush to lightly brush on egg wash.

You'll end up with 14 croissants. Bake them in a preheated 350 degree oven for 14-16 minutes.