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Free Gluten Recipe

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★★★★★

4.6 from 103 reviews

These Gluten-Free Cruffins are a delightful hybrid between a croissant and a muffin, offering flaky, buttery layers with a sweet cinnamon sugar coating. Made with a gluten-free flour blend and a yeast-leavened dough, these cruffins are perfect for those avoiding gluten but still craving a tender, flavorful pastry. The recipe involves creating a yeast mixture, incorporating frozen butter for flaky layers, rolling the dough with cinnamon sugar, then baking and finishing with a buttery cinnamon sugar coating for a deliciously sweet and flaky treat.

Ingredients

Scale

Yeast Mixture

  • 2 ½ teaspoons active dry yeast
  • 1 tablespoon cane sugar
  • 1 cup milk (warm to 110º F)

Dough & Filling

  • 3 cups gluten free flour blend
  • ½ cup cane sugar
  • 6 tablespoons unsalted butter (frozen)
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup cane sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter (melted)
  • ¼ cup cane sugar
  • ½ teaspoon ground cinnamon

Instructions

  1. Prepare Yeast Mixture: Warm the milk to about 110º F and combine it with 1 tablespoon of cane sugar and 2 ½ teaspoons of active dry yeast. Stir gently and let the mixture sit until it becomes frothy, which indicates the yeast is active and ready to use. Meanwhile, preheat your oven to 200º F.
  2. Combine Dry Ingredients: In a large bowl, mix together 3 cups of gluten-free flour blend, ½ cup of cane sugar, and ¼ teaspoon of salt. This will be the base for your dough.
  3. Grate Frozen Butter into Flour: Using a grater, grate 6 tablespoons of frozen unsalted butter directly into the dry ingredients. This process will help create flaky layers in the dough similar to traditional laminated doughs.
  4. Mix Dough: Add the frothy yeast mixture and 1 teaspoon of pure vanilla extract to the dry ingredients and grated butter. Gently mix until the dough comes together, being careful not to overwork it to maintain its flakiness.
  5. Roll Out Dough: Lightly flour your workspace and roll out the dough into a rectangular shape. Spread a cinnamon sugar mixture over the dough made from ½ cup cane sugar and 2 teaspoons ground cinnamon.
  6. Cut and Shape: Cut the dough into strips. Roll each strip up and place each rolled strip into a greased muffin tin to create the cruffin shape. Let the dough rise in the warm oven (turned off) or a warm spot until doubled in size, about 30-45 minutes.
  7. Bake: Bake the cruffins in the preheated oven at 350º F (increase oven temperature from initial 200º F) for approximately 20-25 minutes or until golden brown and cooked through.
  8. Finish with Butter and Cinnamon Sugar: Remove the baked cruffins from the oven and immediately brush them with 3 tablespoons melted unsalted butter. Mix ¼ cup cane sugar and ½ teaspoon ground cinnamon, then roll or sprinkle the cruffins in this mixture while still warm for a sweet, crunchy coating.

Notes

  • Milk can be substituted with a non-dairy milk if desired, but ensure it is warmed to activate the yeast properly.
  • Use a high-quality gluten-free flour blend designed for baking to achieve the best texture.
  • Grating frozen butter helps mimic the layers in laminated doughs like croissants, essential for flaky cruffins.
  • Make sure not to over-mix the dough to preserve the flaky texture.
  • Letting the dough rise properly before baking is crucial for a light, airy texture.
  • The oven temperature is initially set to activate the yeast rise but should be increased before baking the cruffins for proper cooking.

Keywords: cruffins, gluten free cruffins, croissant muffins, cinnamon sugar pastry, yeast pastry, gluten free baking, breakfast pastry, brunch recipes

Find it online: https://cheframi.com/free-gluten-recipe/