The Perfect Gluten-Free Croissant Sandwich

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