gluten-free Croissants-- How Do I Convert To gluten-free?

[Lisa16]

Hi all!

Tonight I attempted gluten-free croissants, but I tried to make them CF too by using margerine instead of the butter, cottage cheese and cream cheese in the recipe below. Bad bummer. Bad!

So what could I try to substitute for the dairy in these? Thoughts?

Here is Kate's recipe:

gluten-free Croissants

Recipe makes 14 small-medium croissants.

Ingredients:

1 stick of butter, (8 Tablespoons) slightly softened

1 stick of butter, frozen

1/3 cup + 1 Tablespoon gluten-free cottage cheese

1/3 cup + 1 Tablespoon gluten-free cream cheese

1 cup gluten-free Flour Mix (rice-based or sorghum-based)

2 Tablespoons of sweet rice flour + 1

[lovegrov]

I've never heard of a gluten-free croissant that flakes like the real thing. If you achieve it, let us know.

richard

[MaryJones2]

I haven't tried it yet but this looks promising but I'm not sure what you could sub for the sour cream and ricotta. If you can do soy then you might be able to make it work. Soy or Coconut yogurt might work for the sour cream and there are several soy cheeses.

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[Lisa16]

Thanks Janet!

I actually have a box of better batter on the way from Amazon. When it gets here I will try the soy and cocnut yogurt-- that's a pretty good idea!

I used the nearly normal flour for mine. But I basically got something very like a dense bad biscuit-- the flavour of a KFC biscuit but without the moisture or rise. A margerine lump.

gluten-free croissants seemed too good to be true-- but CF too? Is it a chimera? An impossibility?

Sigh.

[MaryJones2]

Let me know how it works out! Here are a few dairy free ricotta subs:

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