Gluten and Dairy Free Croissants

serves / makes 16 croissants
20 prep time
20 mins cooking time


I’ve tried a couple of times to make croissants that are gluten and dairy free and I’ve never been entirely happy with the results, until today! As the dairy free spread is fairly difficult to work with I’ve changed the traditional technique of rolling the ‘butter’ into the dough with rubbing the dairy free spread in and it works well.

So croissants are back on the menu even if you are gluten and dairy free.




  • 60ml water
  • 7g dried active yeast
  • 120ml dairy free milk
  • 1 egg
  • 50g caster sugar
  • 1/2 teaspoon salt
  • 350g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 210g dairy free spread


  1. Place the flour, xanthan gum and dairy free spread in a large bowl
  2. Rub the dairy free spread into the flour but leave fairly large chunks of dairy free spread
  3. Mix the water and milk together and heat in the microwave for 30 seconds
  4. Whisk in the yeast, egg, sugar and salt
  5. Pour this into the flour and butter mix
  6. Stir until combined, you should be able to see chunks of the dairy free spread
  7. Wrap in clingfilm and leave in the fridge for a couple of hours or overnight if you have time
  8. Dust the worktop with gluten free flour
  9. Roll out into a 15″ long rectangle rectangle
  10. Fold into thirds, the way you would fold a letter
  11. Rollout again to 15 ” and fold into thirds
  12. Repeat this process again
  13. Wrap in clingfilm and chill for 30 minutes in the fridge
  14. Preheat the oven to 180 oC
  15. Roll out the pastry until it is about 3mm thick
  16. Cut out 16 triangles with the base being around 5″
  17. Roll up each croissant starting at the wide end and rolling to the opposite point
  18. Curve into a croissant shape and place on a baking sheet
  19. Brush with some dairy free milk or beaten egg
  20. Bake for 20 minutes until golden brown
  21. Serve warm

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