Buckwheat, Coconut Oil Croissants

Hopefully you have seen my mini vegan spinach croissant post. Well while I was making those croissants I decided that I may as well utilise my time a bit more efficiently and try my hand at a gluten free version. After going through these croissant escapades, my first piece of advice would be don’t attempt making two different types of croissants in the one day. It doesn’t work well when one batch needs to rise in warmth and another needs to stay chilled while you roll it.┬áThe moral of my little story is, don’t set the bar too high, though the challenge is fun.

These croissants are amazing considering the ingredients used to make them. Coconut oil instead of butter. Buckwheat instead of refined white flour. It’s a pretty amazing combination and you definitely get the chance to feel good about eating them. While I fully admit that these don’t taste exactly like your standard local bakery croissant, they have a lot of the same qualities; such as the flaky airiness coupled with the rich buttery flavour. Even my partner went back for seconds.

Buckwheat, Coconut Oil Croissants

Makes Approximately 12 croissants


3/4 cup + 2 TBSP white rice flour

3/4 cup buckwheat flour

1/3 cup tapioca starch

1/4 cup evaporated cane juice

1 heaped TBSP active yeast

1 TBSP unrefined sugar

1 TBSP xanthan gum

2 tsp salt

1 & 1/2 cups of milk of choice (I used 1 cup of rice milk and 1/2 cup of almond milk)

200 grams of coconut oil, shaved


1. Combine all flours, 1/4 cup evaporated cane juice, salt and xanthan gum in a large mixing bowl. Whisk until well combined.

2. Add the yeast, along with the 1 TBSP of unrefined sugar to 1/2 cup of the milk and leave to proof for 5 minutes.

3. Gradually add yeast mixture along with remaining ingredients (apart from the coconut oil) into the dry ingredients. Stir with a wooden spoon for about 5 minutes. You need to whip out your arm muscles here as you want it to get to a smooth batter that slightly comes together in a ball, it will still be sticky though.

4. Wrap the bowl in cling film and place in a warm area for one and a half hours to rise.

5. While the dough in rising, prepare your coconut oil. I did this by melting the oil down and pouring it into a square container so that it moulded into a thin square shape. I would do this differently next time. I would shave the coconut oil with a fork and keep it cold until ready to use.

7. After the dough has risen for one and a half hours, place into the fridge for 30 minutes to one hour.

8. Remove the dough from the fridge and drop onto a rice flour ‘floured’ long sheet of cling film that has been taped to the bench. Coat the dough in the flour and form into a ball shape.

9. Cut a small cross into the top of the dough ball and then slightly pull back each quarter.

10. Very gently roll each quarter out from the dough, leaving a small mound in the middle. As done in the mini spinach vegan croissants.

11. Place the shaved coconut oil onto the mound in a fairly thin layer.

12. Coat the coconut oil with the 4 flaps of the dough that you just rolled out, using the cling wrap as a guide to create a parcel.

13. Very gently roll the parcel into a rectangle. You will need to be gentle as this dough is quite delicate, this may become frustrating but persistence will definitely pay off. When rolling you may want to put a sheet of baking paper over the top of the dough to prevent the dough sticking to the rolling pin.

14. Again, using the cling wrap as a guide, fold each short end of the rectangle into the middle like you are making an open book.

15. Turn one quarter to your right and gently roll into a rectangle again.

16. Depending on the coconut oil here you may not need to refrigerate the dough (as you would have for the mini vegan spinach croissants). If you feel happy to wrap your dough and place it in the fridge to rest for 1 hour, go ahead. I didn’t chose to rest my dough at this stage as the coconut oil was not melting through the dough.

17. Repeat the rolling and folding process one more time. So turn one quarter to your left, roll into a rectangle, fold into a book, turn one quarter again, roll again. On this last roll you will now cut and shape the dough.

18. Once you have rolled the dough to about 1/4 inch thickness you can cut the dough into large triangles (cut some rectangles if you would like to make a few chocolate croissants as well).

19. Take your triangle and cut the wider bottom of the triangle to about 1 inch down. Take these two ‘ears’ and then roll them towards the pointy end of the triangle. Once you have rolled, curl the ‘ears’ underneath the croissants.

20. Place on a baking tray lined with wax paper.

21. Once complete, allow the croissants to rise in warm temperatures for about 2 hours.

22. After two hours of rising you can glaze your croissants with a small mixture of milk and maple syrup to make the croissants extra crispy on the outside.

23. Place into a pre heated oven at 230 degrees Celsius (450 degrees Fahrenheit) for approximately 12 minutes. Keep an eye on them though as all ovens differ.

24. Once golden brown, remove from the oven and place on a wire rack to cool.

25. Eat. Share. Enjoy.

I think it’s almost a requirement when you make croissants to make some chocolate croissants too. You may as well …

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  1. Pingback: Almond Rosemary Muffins « Just Eat Love

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