Nowadays there are many reinventions of the Viennese crescent. Versions that prove varied fillings and even some that experience with flour alternatives to wheat. Thanks these versions arises the gluten -free croissant, ideal for anyone who loves the bowling alley but suffers from intolerance or gluten. Delicate cassava dough, which after passing through the oven grants a crispy texture, very similar to traditional puff pastry but with very little and much healthier. Prepare this recipe is very simple, easier impossible and the result is optimal. The primary base of the recipe is the dough. The cassava dough is very easy to perform, you only need to boil the tuber, crush and then knead, fill, mold, varnish and … baked! Enjoy the croissant puff pastry texture for celiacs without the complications of the classic puff pastry. Bon Appetite!
| 🚻 12 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make gluten -free croissant: |
| 2 cupcase cooky |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make gluten -free croissant:
1. Wash the cassava (yucas) and chop them in half or 4 parts. Try to withdraw any part that is damaged, because if that will harm the mass of the Croissant Sin Gluten. Place a casserole full of water, cover the tubers. When the cassava is tender, retir it from the fire. You will know that it is at its point when you click with a fork and it comes out gently. The Yucas drain, wait a few minutes from discarding much of the humidity. Remove the shell from each one, then remove the vein from the center and discard.
Trick: You can cook the cassava with shell or without shell, it is a matter of what seems most practical. It is important that when buying cassava, you always choose the clearest color, although the quality of the cassava does not assure you, I usually function
2. Cassava and prepares a puree of dense but soft consistency. The texture of puree must be homogeneous and without lumps but consistent.
3. Knead with your hands until turning mashed into a dough. Add oil and a pinch of salt (to taste).
4. flattened with a roller, or failing that a bottle or glass. Spread the table and the bottle with oil to prevent it from sticking. Play the dough, without leaving lumps or hard part. If you find any retire it.
Trick: Spread oil on the table and the roller before starting to stretch the dough.
5. When the dough is stretched, give it rectangle and then cut several triangles (with the broad base).
Trick: It is preferable that you separate them very carefully, before filling.
6. place a small cream cheese, a small ham square and an olive.
Trick: Keep the wet fingers by placing a bowl with a little oil on your work table so that the dough is not hit.
7. Rolle little by little from the thickest to the thinnest, from the triangle base to the tip. Once rolled, it forms a curve with the ends, similar to a crescent.
8. Prepare a tray with butter or margarine (if the tray is uniabherent much better). When placing homemade croissants, it leaves space between them so that you can then manipulate them comfortably. Varnish the croissants (you can help you a parsley branch) with the egg white.
9. Bake at 200 ºC for approximately 20 minutes. Wait for homeless croissant gluten without bronze but take care that they don burn. You decide how golden you love them. These delicious cassavals based on cassava, have a puff pastive consistency … too tasty!
10. I invite you to try this easy, fast and exquisite recipe at Christmas. Thought of all, including celiac people. Invite me to your table, through your comment and a photo of your gluten-free croissant!
– Croissant chocolate with puff pastry dough
