UntrainedChef
Gluten-Free Filled Croissants - gluten-free, bread recipe

Gluten-Free Filled Croissants

1 hr 20 min
2 portions

Juicy gluten-free rolls filled with cheese, ham, and hazelnuts — perfect for lunchboxes, hiking trips, or a savory option at birthday parties.

Instructions

  1. 1

    Melt the butter, pour in the milk, and warm the mixture until it's finger-warm — about 37 °C.

  2. 2

    Stir in the yeast and psyllium husk, mix it together, and let it sit for 5–10 minutes until it swells up.

  3. 3

    In the bowl of a stand mixer, combine the flour, salt, sugar, and baking powder. Pour in the liquid and knead the dough well — you can also do this by hand. Cover the bowl with a cloth and let it rise until doubled in size.

  4. 4

    Divide the dough into three pieces and roll each one out into a large circle. Use a pizza cutter or knife to cut each circle into eight triangles.

  5. 5

    Place cheese, ham, and hazelnuts along the wide outer edge of each triangle. Roll them up toward the tip to form a horn shape. Place on a baking paper-lined tray and let them proof under a cloth for about 30 minutes.

  6. 6

    Preheat the oven to 225 °C. Brush the rolls with beaten egg and sprinkle pumpkin seeds on top.

  7. 7

    Bake until golden and cooked through, about 15 minutes. Cool on a wire rack.

Per average serving

433
Calories
kcal
13.3
Protein
g
54.5
Carbs
g
19.2
Fat
g
5.3g
Fiber
4g
Sugar
535mg
Sodium

Tips from the kitchen

  • The milk and butter mix needs to land around 37 degrees, finger-warm and no hotter. Too hot and you kill the yeast, so let it cool a minute if it feels warm on your wrist.
  • Give the psyllium and yeast the full 5 to 10 minutes to swell. That swelling is what holds gluten-free dough together, so don't rush it into the flour.
  • When you load the triangles, keep the cheese and ham tucked in from the edges. If they hang over, they leak out and burn onto the tray while baking.
  • Roll from the wide edge toward the tip and press the tip down underneath so the horns don't unroll as they proof.
  • Fifteen minutes at 225 is a guide, not a rule. Pull them when the tops are golden and the bottoms sound hollow when you tap them.

Ways to vary it

  • Swap the cooked ham for salami or strips of cold smoked salmon if that's what you have in the fridge.
  • Pumpkin seeds on top can become sesame or poppy seeds, or a mix. Nice if you're making a big batch and want them to look different.
  • For a vegetarian version, skip the ham and add some sun-dried tomato or a little fried onion alongside the cheese.

Storage & leftovers

These keep in an airtight box in the fridge for about three days. They freeze well, so bag them once fully cooled and they'll be good for a couple of months. Warm frozen ones in a 175 degree oven for around 8 minutes, which crisps the outside again without drying out the filling.

What to serve with it

Good on their own in a lunchbox, but a bowl of tomato soup turns them into a proper lunch. A few cherry tomatoes and cucumber sticks round it out for the kids.

UC
By Untrained ChefPublished 24 May 2026 · Updated 11 July 2026

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