This recipe for luscious chocolate gluten free croissants comes to us from the cookbook, Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts by Colette Martin. Just because you have to go without dairy, eggs, nuts and/or soy, does not mean you have to sacrifice on taste or texture, and certainly not chocolate. Enjoy this recipe. I certainly will.
The French refer to chocolate croissants as pain au chocolat. Translated literally, this means “chocolate bread,” and there’s no better place to get it than a street-side café in Paris. Unless of course you need an allergen-free version—in which case you’ll want to make your own at home.
When making a puffed pastry or croissant with traditional ingredients, it’s typical to use puff pastry dough. These are unleavened, made with multiple layers of wheat dough, and lots of butter. The technique to make this dough takes advantage of the gluten in the flour, and results in flaking when baked. Since we’re baking without gluten, my recipe uses yeast to provide some lift. It won’t be as flaky as a croissant made from wheat and butter, but it still gives you that rich, decadent experience you would expect from chocolate bread, and it’s lower in fat.
Recipe from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, Copyright © 2012 Colette Martin. All Rights Reserved. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.