Mexican corn salad with walnuts, feta cheese and lime wedges Mexican sweetcorn salad with walnuts & feta Chocolate burger served dessert style Chocolate brioche burger (dessert) Probiotic roasted hazelnut yoghurt served with roasted hazelnuts and honey Probiotic roasted hazelnut yoghurt BBQ pulled pork bao bun dish served BBQ pulled pork bao buns Pistachio parfait served Luxurious Pistachio Parfait Prebiotic spiced leek rice served with fresh coriander Prebiotic spiced leek & basmati rice Probiotic fruit-flavoured kombucha served in a bottle with colourful fruit pieces Probiotic fruit-flavoured kombucha Freshly made Aloo Bhaji, crisp potato balls Aloo Bhaji (Potato Fritters) Coconut flour croissant served Coconut Flour Croissant Red wine & coconut sauce with garlic served Red wine & coconut sauce with garlic Bakso with vegetables, served with spicy meatballs and fresh vegetables Indonesian bakso soup with vegetables Ruisleipä, Finnish rye bread, with rich and crispy crust, sliced Long-Fermented Ruisleipä (Finnish Rye Bread) Probiotic yoghurt served with cherries and matcha powder Probiotic green tea & cherry yoghurt bowl Chocolate chip croissants served Chocolate chip croissants Gluten-free lemon cupcakes served Gluten-free lemon cupcakes Kimchi tteokbokki - Korean rice cake served with spicy kimchi and sesame seeds Kimchi Tteokbokki Chilean empanada de pino served, golden brown colour Chilean Empanadas de Pino Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices Kolokithokeftedes Walnut-vanilla cannoli served Walnut and Vanilla Cannoli Tarragon, caper and ginger sauce served Tarragon, Caper & Ginger Sauce Mexican corn salad with walnuts, feta cheese and lime wedges Mexican sweetcorn salad with walnuts & feta Chocolate burger served dessert style Chocolate brioche burger (dessert) Probiotic roasted hazelnut yoghurt served with roasted hazelnuts and honey Probiotic roasted hazelnut yoghurt BBQ pulled pork bao bun dish served BBQ pulled pork bao buns Pistachio parfait served Luxurious Pistachio Parfait Prebiotic spiced leek rice served with fresh coriander Prebiotic spiced leek & basmati rice Probiotic fruit-flavoured kombucha served in a bottle with colourful fruit pieces Probiotic fruit-flavoured kombucha Freshly made Aloo Bhaji, crisp potato balls Aloo Bhaji (Potato Fritters) Coconut flour croissant served Coconut Flour Croissant Red wine & coconut sauce with garlic served Red wine & coconut sauce with garlic Bakso with vegetables, served with spicy meatballs and fresh vegetables Indonesian bakso soup with vegetables Ruisleipä, Finnish rye bread, with rich and crispy crust, sliced Long-Fermented Ruisleipä (Finnish Rye Bread) Probiotic yoghurt served with cherries and matcha powder Probiotic green tea & cherry yoghurt bowl Chocolate chip croissants served Chocolate chip croissants Gluten-free lemon cupcakes served Gluten-free lemon cupcakes Kimchi tteokbokki - Korean rice cake served with spicy kimchi and sesame seeds Kimchi Tteokbokki Chilean empanada de pino served, golden brown colour Chilean Empanadas de Pino Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices Kolokithokeftedes Walnut-vanilla cannoli served Walnut and Vanilla Cannoli Tarragon, caper and ginger sauce served Tarragon, Caper & Ginger Sauce
Coconut flour croissant served
Healthy and gluten-free coconut flour croissant

Coconut Flour Croissant

Author: Flavelo
Recipes Cakes and Desserts
The Holy Grail of gluten-free baking is achieving the right texture. While traditional croissants rely on gluten elasticity, here fibres and starch take over. The extreme absorbency of coconut flour and the stretchiness of tapioca combine to create a structure capable of rising in oven heat. This is not the airy, flaky French classic, but a more substantial, crumblier yet elegant interpretation where natural coconut sweetness dominates.
🕒 Prep Time 35 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 6 servings
🔥 Calories 385 kcal kcal
🌍 Cuisine French (Gluten Free)

Ingredients

Equipment Needed

  • Kitchen scales (gram precise)
  • Large mixing bowl
  • Baking sheet
  • Baking paper
  • Silicone spatula or wooden spoon
  • Rolling pin (or straight-sided glass)
  • Two sheets of baking paper for rolling

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Almond)

Instructions

1 ✓

Mix the teaspoon of honey (or sugar) and dried yeast into the lukewarm cream. Leave for 5-10 minutes until a frothy layer forms on top.

Tip: Yeast fungi need sugar as starter food; they cannot process erythritol. (Fermentation).
2 ✓

In a large bowl, mix the dry ingredients: coconut flour, almond flour, tapioca flour, erythritol, and salt.

Tip: Mixing should be thorough so tapioca and salt are evenly distributed.
3 ✓

Drop the ice-cold butter cubes into the flour mix and rub together with fingers quickly until you get a texture like wet sand.

Tip: Don't melt the butter with hand warmth! Butter pieces create steam during baking, loosening the dense dough. (Physical leavening).
4 ✓

Beat eggs into the crumbly mix, then pour in the yeasty cream.

Tip: Egg white helps bind the crumbly coconut flour.
5 ✓

Knead the dough quickly. You should get a slightly sticky but mouldable ball. Let rest for 5 minutes.

Tip: During resting, coconut flour fibres absorb moisture, making dough firmer. (Hydration).
6 ✓

Preheat oven to 180°C. Place dough between two sheets of baking paper and roll out to approx. 3-4 mm thick circle or rectangle.

Tip: Rolling between papers prevents sticking to pin and avoids needing dusting flour which would dry the dough.
7 ✓

Cut dough into 6 equal triangles. Roll them up from the wide end into crescent shapes and place on baking tray lined with paper.

Tip: Don't squeeze too tight when rolling, leave room for heat.
8 ✓

Place tray in a warm place (e.g., top of oven) to rest for 20 minutes.

Tip: Although there's no gluten structure to relax, yeast gas production lightens the texture slightly.
9 ✓

Push into hot oven and bake for 18-20 minutes until tops are golden brown and kitchen smells buttery.

Tip: Watch the colour; almond flour tends to burn suddenly!
10 ✓

Remove, let cool on tray for 10 minutes (still fragile), then roll in desiccated coconut.

Tip: While warm, dough structure is unstable; fats and starch solidify during cooling.

Recipe FAQ

Why did the dough fall apart when rolling?
Coconut flour fibres don't bind like wheat flour. If too dry, add a little more cream; if cracking, roll between two baking sheets and press cracks together with fingers.
Can erythritol be substituted?
Yes, with any crystalline sweetener, but liquid sweeteners (e.g., honey) change the liquid ratio, so use less of those.

Ingredients

  • 150 g Coconut flour (finely ground)
  • 100 g Almond flour
  • 50 g Tapioca flour
  • 120 g Butter (ice cold, cubed)
  • 3 pcs Eggs (Medium)
  • 100 ml Double cream (lukewarm)
  • 40 g Erythritol
  • 1 tsp Honey or sugar (for the yeast)
  • 7 g Dried yeast
  • 5 g Salt
  • 20 g Desiccated coconut (for sprinkling)