This recipe is identical to my Gluten-Free Cream Puffs, they are just made bigger and cooked for a little longer. These croissants are low in sugar, while high in protein and healthy complex carbs. They are perfectly crispy on the outside, and soft on the inside. They make a perfect lunch for any day of the week, and are also great for formal events like weddings, baby showers, family dinners, and holiday parties!
2 cups water
1 cup gluten-free shortening
2/3 cup Bob's Red Mill Potato Starch
1 1/3 cup Bob's Red Mill Brown Rice Flour
1 teaspoon salt
2 tablespoons sugar
Preheat oven at 450
Grease a cookie sheet
Combine water & shortening in a large saucepan and bring to a rapid boil.
Mix flours, sugar, and salt in a big bowl.
Add dry mixture to water / shortening.
Stir until a ball forms and leaves the sides of the pan:
Remove from heat and let cool for about 10 minutes.
Place mixture into the big bowl, and add eggs, one at a time, beating each until well blended.
The mixture will now be a very sticky dough.
Place dough on cookie sheet in heaping spoonfuls, as much as 1/3 cup each.
Bake at 450 for 15-20 mintues.
If not cooked enough in the center, cut in half, reduce to 350, and bake for 10-15 more minutes.
Cooking time will vary with the size of the croissants. Watch them closely while baking.
They should come out looking like this:
Cut in half, and serve with all of your favorite sandwich toppings.
This recipe makes about 15 croissants.
I like to wrap them individually and store in the fridge for sandwiches.
Let me know how it turns out for you! Enjoy!