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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

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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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