Gluten-free croissants?

[mireille]

Hi,
I believe I have the biggest baker challenge question here:
How one can make gluten-free croissants?
I know it is doable, as the Valpiform company in France make them.
I'm wondering what's their secret.
Regards,
Mireille

[jonesg]

Lowered gluten croissants maybe, but if you want flakiness you need some gluten.
I'm switching back to hi-gluten flour next after using full strength bread flour for a while, it really needs the strength to work right.

WHat are they using for flour?

[mireille]

I have celiac disease, so I cant have a crumb of gluten, so lower gluten pastry is out for me.
Valpiform makes a good gluten-free croissant in France, so it can be done.
I have a lot of gluten-free flours and I make a lot of flour mixes
that includes tapioca, potato, corn, starches, bean flours, arrowroot, sorghum, garbanzo, quinoa, etc...
I use xanthan gum and unflavored gelatin for the binding and it works to replace the gluten. Methylcellulose is good too.

[ChefJen]

600 gr. (1 lb. 5 oz.) Gluten free flour, 15 gr. (1 1/2 tablespoons) fresh yeast or 10 gr. (1 tablespoon) dried yeast, 350 ml. (1 1/2 cups) milk, 50 gr. (2 oz.) margarine, 1 egg, filling as desired: jam or chocolate crème

this is what i found so far

[mireille]

Thank you very much for responding.
But one has to know what's in the gf flour mix. We have to use about 4 - 5 different flours and starches with a binding, etc... and there are about 100 of mix possibilities with different properties, depending what one bakes.
Mireille

[jonesg]

I wonder what they have done, its possible to modify wheat flour to make the proteins ineffective, gluten is formed, its not in flour to begin with.

I am thinking along the lines of layering filo dough but you probably can't tolerate that either. drat.!

[ChefJen]

you can purchase gluten free flours...

[mireille]

Hi,
I have about all of the gf flours, and I make excellent pastries and cakes, but my question was for someone with specific gluten-free croissant experience.

[mireille]

No, I cant have filo dough, and by modifying wheat flour, you must refer to modified wheat starch. Even this, we cant have it as there are at least 200 ppm of gluten.
So, I'm wondering what they use at Valpiform. We like to have one of their product ingredient list.

[piroshok]

I beg to differ because a mix of flours is used for croissants and since many kinds of fat are used to create the layers working over several days in and out of the fridge. After all fat is used to achieve flakiness by separating the various layers and inhibiting gluten.
There are various types of flours available such as soy and rice flours for instance but perhaps a greater amount of fat may be needed and xanthan as gluten substitute(if needed).

[ChefJune]

I shouldn't think there would be any need to use margarine! for a gluten free croissant. In fact, without butter, it won't be a croissant at all, in my opinion. who want's layers of trans fat in their croissant???

[piroshok]

well is either butter or animal fat as far as I know

[stillsearching]

While gluten is important in croissant making, it is possible to make a variance on them using gluten free flour.. I did this years ago, however, have since forgotten my precise technique.. my mother will know (pastry chef)..
I put to you that the bakery/manufacturer you referred to from France is not putting foward any traditional croissant mixture. They may taste great to you, but they are not croisssants, instead a derivative of such.
Only butter should be used for croissant doughs.

[stillsearching]

M, you should just email the company in France if you want their list of ingredients.. I'm sure they'd oblige, and chances are, would already have it listed on their product.
If you find out, let us know.. we're all very interested in your question.

[piroshok]

Hmm mate! Not knocking the French on this topic but you have to try Argentinean media lunas(half moons) as they are known in Spanish there are a wide range a variety and honestly I have not found such exquisite things anywhere else in the world and yet I have travelled a bit but this is a closely guarded baker's secret there. it is a close shop unless you buy a bakery.

These above a butter but my favs are medialunas de grasa (the ones made with fat) tiny and thin but delicious. Walk in "cafe" and you'll get them served with cafe con leche "cafe latte" and three croissants that was standard merienda or mid afternoon snack. Bear in mind that dinner in Buenos Aires is nomally after eight or nine PM not earlier.