The best gluten-free croissants are actually made from RICE PAPER in the airfryer! They look so much like the real thing, with a soft, buttery, mochi-like centre, and crisp and golden on the outside.
And yes you can also make a savoury version; you need to try this Garlic Bread Rice Paper Croissant, made from fresh minced garlic, herbs and butter. It’s still one third of the calories of a real croissant!
Rice Paper Croissant
The best gluten-free croissants are actually made from RICE PAPER in the airfryer! They look so much like the real thing, with a soft, buttery, mochi-like centre, and crisp and golden on the outside.
Ingredients
- 6 rice paper sheets
Sweet Croissant
- 3 eggs
- 3 tbsp sugar or sugar-free substitute
- 3 tbsp milk any milk works
Optional Add-ins Sweet Croissant
- 1 tbsp butter, melted
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 tbsp sugar, for sprinkling on top
Savoury Croissant
- 2 eggs
- 1/4 cup milk
- 2 tbsp butter
- 1 tbsp parmesan cheese, grated or low fat cheese
- 1/2 tsp garlic powder or 1 garlic clove, minced
- 1/2 tsp italian seasoning
- salt & pepper
- 1/4 tsp baking powder
Optional Add-ins Savoury Croissant
- 1 tbsp parmesan cheese, grated, for topping
- 1/2 tsp Italian seasoning, for topping
Instructions
- Preheat airfryer 175C/350F.
- Sweet Croissant: In a small bowl, whisk together eggs, sugar & milk. Whisk in optional butter, vanilla, cinnamon & baking powder. Pour onto a plate.Savoury Croissant: In a small bowl, whisk together all ingredients.
- Dip a rice paper sheet into the mixture for 2 seconds, making sure both sides are coated. Repeat, until you have 3 layers of rice paper sheets stacked. Cut into thirds, place two pieces on top of each other, then place the last piece horizontal at the end and roll into a croissant shape, curving the ends.
- Sweet Croissant: Optional to sprinkle some sugar on top. Savoury Croissant: Optional to sprinkle cheese and seasoning on top. Place in the airfryer for about 8 minutes, or until golden brown on top.
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