These homemade gluten-free blueberry croissants are buttery, flaky, lightly crisp on the outside, and filled with sweet blueberry goodness. They’re perfect for breakfast, brunch, or a weekend baking treat.
Ingredients
For the Gluten-Free Dough
- 3 cups (360g) gluten-free all-purpose flour blend
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons instant yeast
- 1 teaspoon xanthan gum, only if your flour blend does not contain it
- ¾ cup warm milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Butter Layer
- ½ cup (115g) unsalted butter, cold
- 1 tablespoon gluten-free flour
For the Blueberry Filling
- 1 cup fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
Instructions
1. Make the Blueberry Filling
First, add the blueberries, sugar, cornstarch, and lemon juice to a small saucepan.
Cook over medium heat for about 5–7 minutes, stirring occasionally, until the blueberries soften and the mixture becomes thick and jammy.
Remove from the heat and stir in the vanilla.
Let the filling cool completely before using.
Tip: The filling needs to be thick rather than runny. A watery filling can leak out during baking.
2. Prepare the Dough
In a large bowl, whisk together the gluten-free flour, sugar, salt, yeast, and xanthan gum if needed.
Add the warm milk, egg, melted butter, vanilla, and apple cider vinegar.
Mix with a wooden spoon or electric mixer for about 3–4 minutes.
The dough will be soft and slightly sticky. Gluten-free dough does not develop gluten like traditional croissant dough, so don’t knead it like regular wheat dough.
3. Chill the Dough
Cover the bowl and refrigerate the dough for about 1 hour.
Chilling makes the dough easier to roll and shape.
4. Prepare the Butter Layer
Place the cold butter between two sheets of parchment paper.
Using a rolling pin, gently pound and roll it into a rectangle approximately 6 × 8 inches.
Sprinkle the butter lightly with the gluten-free flour.
Place it in the refrigerator for about 10–15 minutes.
The butter should be cold but flexible—not rock hard.
5. Roll and Fold
Place the chilled dough between two sheets of parchment paper.
Roll it into a rectangle approximately 10 × 14 inches.
Place the butter layer in the center.
Fold the dough over the butter so that the butter is completely enclosed.
Gently roll the dough into a long rectangle.
Fold it into thirds, like folding a letter.
Wrap it and refrigerate for 20–30 minutes.
Repeat the rolling and folding process 2 more times, chilling the dough between each fold.
Because gluten-free dough is more delicate, work gently and keep it cold.
6. Roll Out the Croissant Dough
After the final chilling period, place the dough between two sheets of parchment paper.
Roll it into a rectangle approximately ¼ inch thick.
Try to keep the edges relatively straight.
7. Cut the Croissants
Using a sharp knife or pizza cutter, cut the dough into long triangles.
Each triangle should be approximately 4–5 inches wide at the base.
Make a small slit in the center of the wide end of each triangle.
8. Add the Blueberry Filling
Place about 1–2 teaspoons of the cooled blueberry filling near the wide end of each triangle.
Don’t overfill them, because the filling can leak during baking.
Gently roll each triangle from the wide end toward the pointed end.
Place the croissants on a parchment-lined baking sheet with the pointed tip underneath.
Curve the ends slightly to create a traditional croissant shape.
9. Let Them Rise
Cover the croissants loosely with plastic wrap.
Let them rise in a warm place for approximately 60–90 minutes.
They should look noticeably puffier.
Avoid placing them somewhere extremely hot because the butter can melt into the dough.
10. Brush With Egg Wash
Whisk together the egg and milk.
Gently brush the tops of the croissants with the egg wash.
Be careful not to press down on the delicate dough.
11. Bake
Preheat your oven to 400°F (200°C).
Bake the croissants for 18–24 minutes, or until they are puffed and golden brown.
If they brown too quickly, loosely cover them with foil during the final few minutes.
12. Cool
Allow the croissants to cool on the baking sheet for about 10 minutes.
Transfer them to a wire rack and let them cool slightly before serving.
13. Add the Optional Glaze
For a simple glaze, whisk together the powdered sugar, milk or lemon juice, and vanilla.
Drizzle over the cooled blueberry croissants.
Tips for Successful Gluten-Free Croissants
- Use a gluten-free flour blend that works well for yeast baking.
- Check the flour ingredients before adding xanthan gum.
- Keep the butter cold throughout the laminating process.
- If the dough becomes too soft or sticky, refrigerate it for 15–20 minutes.
- Don’t add lots of extra flour, as this can make the croissants dry.
- Make sure the blueberry filling is completely cool before filling the dough.
- Don’t overfill the croissants.
- Let them rise until puffy, but don’t let them overproof.
- For the flakiest result, keep the dough chilled between folds.
Storage
Store baked croissants in an airtight container at room temperature for up to 2 days.
For longer storage, freeze them in a freezer-safe bag for up to 2 months.
To serve, reheat in a 325°F (165°C) oven for about 5–8 minutes.
Nutrition Facts
Approximate nutrition per croissant, based on 10 croissants:
- Calories: 290
- Carbohydrates: 39g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 7g
- Fiber: 3g
- Sugar: 12g
- Sodium: 250mg
Nutrition will vary depending on the gluten-free flour blend, butter, and amount of blueberry filling used.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Frozen blueberries work very well. There is no need to completely thaw them before cooking the filling.
Can I make the dough ahead of time?
Yes. The prepared dough can be refrigerated overnight. Let it sit for a few minutes at room temperature if it becomes too firm to roll.
Why are my gluten-free croissants not flaky?
The most common reasons are warm butter, insufficient chilling, or overworking the dough. Keep the butter and dough cold during the folding process.
Can I use blueberry jam instead?
Yes. A thick blueberry jam can be used instead of homemade blueberry filling. Choose a thick jam rather than a runny one.
Final Thoughts
These homemade gluten-free blueberry croissants are a delicious way to enjoy a bakery-style treat without traditional wheat flour. The combination of buttery layers and sweet blueberry filling makes them especially good served warm with coffee, tea, or a glass of milk.
