¾cuphigh-quality unsalted vegan buttersuch as Maison Le Grand
2tbspgluten free bread flour blend
1packet or 2 ¼ tsp instant yeast
1cup(240 ml) almond milkwarmed in microwave for 20 sec or body temperature
2 ¾cupsGluten-Free flour mixI used Bob's Red Mill 1 to 1 Baking Flour
1tspFine sea salt
3tbspbuttermelted (warm not hot)
Vegan "Egg Wash"
In a small bowl mixing, add the water to the psyllium husks and set aside for 5 minutes.
In the meantime, in the bowl of a stand mixer, add your yeast, sugar, and body temperature almond milk and let sit for 5-10 minutes. This will activate your yeast and should create a foamy layer on the surface.
In a medium-sized bowl, add all the remaining dry ingredients and mix till uniform. Starting slowly, turn on your stand mixer with the yeast bowl and slowly add psyllium husks, then the melted butter, and finally the dry ingredients ½ cup at a time waiting in between till each scoop has been incorporated before the next. Once everthing has been combined, turn the mixer on high for 5 minutes. At this point, your dough should not be sticky. If it is add and extra 1/4 cup of flour.
Cover everything with plastic wrap and refrigerate overnight.
Take a small bowl and add your softened butter and 2 tbsp of flour and mix till uniform. Choose a vegan butter that will flake when passing a knife through it when refrigerated.*See Notes.
Take a sandwich-sized ziplock bag and put it into a tall glass rolling the opening over the edge of the glass. This will facilitate adding your butter into the bag. Once all your butter is in the bag, close the bag 2/3rd of the way and either flatten it out with your hands or you can also use a rolling pin. Try to remove all the air in the bag then close it and lay it flat in the refrigerator for a least a few hours or until the block has hardened.
Take your dough out of the fridge and lay it out on a sheet of saran wrap. Cut half of the dough and place the rest back in the fridge. If it smells a little like beer, don't worry this is normal, it's just the yeast. If this smell bothers you, knead it a little.
Sprinkle your surface with flour then, using a rolling pin, roll out the dough till you get a 9x13 sized sheet of dough (should be ¼ in. or less. Line a baking sheet with parchment paper then transfer the dough to the baking sheet and cover with saran wrap. Put in the freezer for 15 minutes then flip over and place back into the freezer for another 15 minutes.
Remove the dough from the freezer and the butter block from the fridge. Cut down the sides of the baggie to expose the butter block. Set it aside while you prepare the dough.
Remove baking sheet from freezer and the butter block from the fridge and immediately place dough on a flat surface with the parchment paper.
Place the butter block in the center lengthwise of the dough and fold the two sides on top of it then fold again in half. Roll out again till you have approximately a 9x13 sheet of dough. Repeat this process 2 more times. If it's a sloppy mess, then your butter was probably too soft.
Place the dough back onto the cookie sheet, cover with plastic wrap and refrigerate for another 30 minutes.
SHAPING THE CROISSANTS
Remove the baking sheet from the fridge and over the length of the dough, cut 3 equal-sized rectangles. Then split those rectangles along the diagonal into equal-sized triangles. Over the base of the triangle cut a 1" slit. Start by curling the inside of the slit towards the outside and then roll up your croissants.
Place the croissants at least 2 in. apart on parchment-lined baking sheet. Cover croissants with a wet paper towel.
Bring a small pot of water to a slow boil on the stove. Remove from the heat and place the pot in your oven on the very bottom rack or even right on the bottom of the oven.
Place the croissants on a rack in the upper third of the oven. Close the oven door and allow the croissants to slowly rise, which can take anywhere from 1 to 4 hours. Once they look puffy and they're noticeably larger, you can remove them from the oven.**
Preheat oven to 475˚F. Mix all ingredients for the "egg wash". Brush the croissants with the prepared egg wash and place the croissants in the fridge for about 20 minutes.
Take a couple of ice cubes and throw them onto the oven floor and place the croissants on the middle rack. Quickly close the oven door and set a timer for 5 minutes.
Drop the temperature down to 450° F and set a timer again for 5 minutes.
Again, drop the temperature down to 425° F and set a timer for 5 minutes.
Remove the croissants from the oven and let sit for 10 minutes before serving.
*Make sure you use a high-quality vegan butter that is not spreadable at fridge temperature. I have found this out the hard way that most vegan butters are almost like margarines and have a high water content and/or are mixed with oils that will not harden. It is essential that it should have more or less the same consistency as a non-vegan butter. I used Le Grand or Miyokos butters ** The croissants rise best at temperatures of 20-24˚C or 68-77˚F if the temperature rises above this, the butter might leak out.