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The Perfect Gluten-Free Croissant Sandwich

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This recipe is identical to my Gluten-Free Cream Puffs, they are just made bigger and cooked for a little longer.

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!

Ingredients:
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
8 eggs

Directions:
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!

♥ Christie
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Author Information: Christie Bessinger, Fresno, CA
Publisher, Celiac Scoop Blog
You can reach Christie via Email

About Christie Bessinger

Christie Bessinger

One comment

  1. Thee worked out pretty well, aside from totally deflating when they started to cool. I did substitute tapioca for potato as I had run out, so I’ll try them with the potato, but I was wondering if adding a little yeast might help? Have you had this happen?

    Thanks, Giselle

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