I love croissants. The light, flakey buttery goodness of them make my knees weak. But with the whole gluten-intolerance palaver, I am no longer able to enjoy them because I know I will be ill later. After being inspired by Mrs Grendel’s results, I decided I should try to make a batch with the recipe she used, but using White Wings Gluten Free Flour, which I have found to be rather fabulous for all baking except bread.
In theory, it was a fun weekend project.
In practice, this weekend I have been chained to the kitchen bench, rolling and folding and chilling and waiting and rolling and folding some more. And that was last night. Because you have to leave the dough overnight before you can even START making the actual croissants — a process which takes another hour PLUS 2 HOURS RISING TIME before you can even START BAKING.
This better be fricking worth it.
Tell ya what. As much as I try, I am totally NOT a domestic goddess. I made cupcakes for the Judge’s birthday on Wednesday. Did that Tuesday night after staying at work til like 7, and while the cakes themselves were fine (probably because I used packet cake mix!) the icing was a niiiiiiiightmare. Forgot to take the butter out of the fridge before work so it could soften, blah blah blah.
Working women do not have the time to bake. I don’t even ficking have kids to deal with. How the HECK do they do it????????
Hrm. They didn’t rise and go all puffy and soft and lovely like Mrs Grendel’s did; I blame the gluten-free flour. Just as when you make gluten-free bread, they were heavy, almost like shortcrust pastry or something. Might make a quiche base with the other half of the dough?
I have learned something though (other than “I will just have to normal, gluten-filled croissants and be sick but hey, it’ll be worth it”). Gladbake is NOT the ultimate be-all-end-all of baking that I thought it was. I tried rolling the dough while it was sandwhiched between two sheets to avoid getting Mrs G’s (M’s mum, not Mrs Grendel) benchtop all buttery, but I just ended up losings hard-folded layers of pastry as a tried to peel it off. Flour on the rolling pin is much more effect. Old school = best. Who’d’ve thunk it?