This video covers the first steps for making gluten free croissant dough.
Please forgive the awful video, I swear I'll make a better one someday. The weird cut while making the butter block is because I did some method to make the block and liked the second method so much better that i just cut the first one. Here is the recipe I am using:
GF croissants:
Start one day ahead:
Yeast mixture:
* 1/4c whole milk warmed to 90-100F
* 15g fresh cake yeast or 7.5g active dry yeast
* 1 tsp granulated sugar
Dough:
* 120g superfine white rice flour
* 90g tapioca starch
* 60g millet flour
* 1/2 tsp xanthan gum
* 1 tsp double acting baking powder
* 15g psyllium husk powder
* 50g granulated sugar
* 50g dry milk powder
* 1 tsp diamond crystal salt
* 50g softened unsalted butter (anything 82% or more butterfat)
* 3/8c whole milk
* 2 large eggs
Beurrage/butter block:
* 170g unsalted butter
* Plus one egg for egg wash
* Night before, sift together the dry dough ingredients into a mixer bowl. Separately mix your yeast mixture to activate it. Temperature is extremely important here, too hot will kill your yeast, too cold won't activate it. Allow it to activate for 10 mins, should be quite foamy. Add yeast mixture to dry ingredients with paddle attachment on low. Then add the softened butter. Lastly add your milk and eggs. Mix until combined, scraping down occasionally. The dough will be quite sticky, almost like a moist cookie dough. Drop dough into plastic wrap and shape into a square, then refrigerate overnight.
* Next day: use guides on your rolling pin or block guides to help with measurement while you laminate. Your dough should be roughly 55F and your butter block should be the same. Usually this takes 30 mins on the counter for me from the fridge. Using a small amount of tapioca flour on your bench, roll out your dough square to be wide enough for 1/2 overhang on the sides of your butter block, and long enough to be about 3x the length. Here I do a book fold and put back in fridge for 30 mins. PS make sure to dust flour off your dough between folds, you want very little extra flour here.
* Do two more laminations, making sure your dough is about 55f each time. This will help with breakage. When these are finally done, roll your dough out to 8mm thick. Cut the dough with a sharp paring knife into 3 3.5" section, then cut each rectable diagonally. Add a slit to each triangle in the middle of the bottom edge, then carefully roll your croissant.
* Dust off croissants, place in a deep dish with plastic wrap cover or in a proofing cover on a rack. Brush with eggwash being careful not to cover the laminated edges. Proof in a warm (72-75f) place until croissants are wobbly.
* Preheat oven to 400, and place croissants in fridge for 20 mins. Once this time is up, transfer onto a parchment sheet lined sheet tray and put into oven on middle rack for 15 mins
* At 15 mins your croissant should have developed the outer structure and puffed up quite a bit. Turn the oven down to 375 to finish browning for about 10 mins. Oven times may vary depending on your equipment.