I don’t know where I went wrong or why it happened. For the second half of the batch, I got to the second fold, and it started tearing and ripping and melting just like the first half. For the first half of the dough I used, I couldnt even get 1 fold without rips and tears and the butter melting and just becoming a mess. I just made these tonight, and it was a complete and utter fail. Once all the folds and turns have been done, you can keep the dough in the refrigerator for a few days before shaping it into croissants and proofing and baking. The rising times are what take up most of the time. Gluten free croissants usually take 1-2 days to make.Just know the only thing I substituted is gluten so I DON'T KNOW if any other substitutions will work. That being said, if you yourself want to experiment with ingredient substitutions for dairy free, egg free, etc, be my guest. Veering from the recipe may NOT get you the flaky croissant you long for. If you don't, most likely you won't have success and you'll wonder why your croissants aren't all they were cracked up to be. PLEASE use the ingredients I recommend.Please know that in gluten free yeast baking, sometimes up is down and down is up. For instance, there is more sugar in this dough than usual. Taking into account how gluten free dough works, I had to modify a few things. I researched and researched to come up with what I believe to be the PERFECT gluten free croissant.Plan croissant making as a weekend project, at least at first, until you've made them once. Make sure you have the time to make them.Read through the recipe a couple of times before beginning.
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