First try at gluten free croissants

These are from Georgia McDermott’s croissant recipe. The pros: outside was crisp and flaky, inside is soft and stays soft all day. Lamination generally looks good. The cons: incredibly sweet, 100g of sugar between 4 large croissants is insane to me. I’m guessing that the reason is to get the yeast really feeding but the taste suffers for it. I’d like to try with far less sugar and see if I can’t manage. If not, then more salt. Also not on her recipe but on me: I rolled my laminated dough thinner than I thought it needed, she recommends 7-10mm and I’d like to do 10mm at least. I believe I had more butter leakage than expected because of this and you can see where my layers melted into the dough.

Overall, great recipe and a great start to getting them the way I want!