Rice Paper Croissants
Easy hack for flaky crispy gluten free croissants
If you haven’t tried the viral hack for these gluten free croissants yet, then this is your sign! I’ve finally perfected them after many tries, and now I’m sharing my tricks and tips with you to get them to turn out perfectly flaky and crispy every time. This recipe makes about 3 large croissants.
INGREDIENTS:
3 eggs
1/2 cup milk
2 tbsp sugar
2 tbsp melted butter
1 tsp baking powder
1 tbsp vanilla (optional)
DIRECTIONS:
1. In a bowl, whisk together all the ingredients until everything is well combined. Make sure the batter is smooth with no egg whites visible, or else you might end up with pieces of cooked egg in the croissant after baking. You can pass this batter through a sieve to get out any clump for an extra smooth batter. Then pour this mixture into a flat bowl or tray so that a sheet of rice paper can fully submerge into the batter.
2. Dip a sheet of rice paper into the batter for about a second on each side, then let the excess batter drip off before laying it onto a clean work surface. Don’t leave the rice paper in the batter for too long, or else it will turn soggy and hard to work with.
3. Dip another sheet of rice paper into the batter, then let the excess drip off before stacking it directly on the top of the first one. Repeat this for 3-4 more sheets, depending on how thick you would like your croissant. Try to brush off excess batter between each layer, or else it might turn out too eggy.
4. Then take a scissor and cut the sheets into three triangles (see my videos for reference!). Use the middle piece as the base and stack one of the side pieces vertically onto the middle one, then take the other side piece and place it horizontally on top. Gently roll up the rice paper into a croissant shape.
5. Place the croissants onto a baking tray, then sprinkle a little bit of granulated sugar on top for some extra crunch.
6. Bake at 375F for 20 min or until they are golden and puffy, then enjoy!
