Preparation Steps

• In a large bowl, whisk together the gluten-free flour, salt, and sugar.
• Add the instant yeast and warm milk. Mix until a shaggy dough forms.
• Add the cold, cubed butter and knead until incorporated. Wrap the dough and refrigerate for 30 minutes.
• Place the dough on a lightly floured surface and roll it into a rectangle. Place the cold, flattened butter in the center and fold the dough over it. Perform several folds to create layers.
• Refrigerate the dough for another 30 minutes between each fold. Do at least three folds.
• After the final fold, roll out the dough and cut out croissant shapes. Place them on a baking sheet and let them rise for 30 minutes.
• Preheat the oven to 375°F (190°C) and bake for 20 minutes, or until golden brown.