Celiacs suitable for croissants

For all coeliacs we share a simple and delicious recipe to savor at breakfast or snack with some delicious mates.


  • Butter 200 grs
  • Syrup c / n


  • Corn starch 150 grs
  • Cassava starch 150 grs
  • Whole milk powder 150 grs
  • Sugar Integral Jesper 80 grs
  • Salt 1 cdita
  • Lemon zest n / n
  • Vanilla essence without Tacc
  • Fresh yeast 30 grs
  • Xanthan gum 10 grs
  • Egg 3
  • Milk c / n


  1. Place the manioc starch, corn starch, milk powder, sugar, salt, lemon zest, essence, shelled yeast, xanthan gum, eggs and process in the processing vessel.
  2. Go adding milk little by little while processing to form a sticky but uniform bun.
  3. Take the refrigerator on film for an hour.
  4. Stretch with a stick (using corn starch if necessary) forming a rectangle.
  5. Spread the dough with the butter almost ointment (17 degrees) and make a simple return. Rest covered in a refrigerator for 30 minutes.
  6. To stretch again with a palote and to give two more simple turns (turning the base each time and resting in the refrigerator between each round).
  7. Stretch and cut triangles with sharp knife (not serruccho) with guillotine movement (straight down and at one time so that the puff pastry can not be lost).
  8. Screw the triangles forming watchmen, bend the ends and place in a greased plate in a strong oven for 15 minutes after proofing for 20 minutes covered in film.
  9. Brush with hot syrup.

Source: Cocinerosargentinos.com

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