Gluten-Free Croissants -- Flaky and Melt-in-the-Mouth Viennoiserie for Celiacs

Are you gluten-intolerant or celiac and looking for a gluten-free croissant that is truly flaky, truly melt-in-the-mouth, and truly recognizable as a croissant, without having to settle for a dry and bland substitute? Glutabye Gluten-Free Croissants are certified gluten-free pastries, crafted using a special lamination process that gives them all the melt-in-the-mouth quality of a real pastry. Made in France, GMO-free, and palm oil-free. Heat in 6-7 minutes. The pleasure of a croissant, simply rediscovered.

The benefits of these gluten-free croissants

• Certified gluten-free: specifically developed for celiacs and those with gluten intolerance, in compliance with the European threshold of less than 20 ppm.
• Special lamination process: Glutabye has developed a specific lamination technique to reproduce the melt-in-the-mouth, layered texture of a traditional wheat-based croissant.
• No palm oil, no GMOs: two essential quality commitments for a pastry with no compromises on ingredients.
• Made in France: French production with high quality standards and full traceability.
• Pack of 3 in individual freshness pouches: each croissant is individually protected for maximum freshness.

The ingredients and their role

Rice flour and potato starch

The base duo for quality gluten-free pastries. Rice flour provides structure and the slightly neutral taste that allows the butter and yeast to shine. Potato starch provides the softness and inner tenderness of the croissant, qualities essential for reproducing the honeycomb texture of traditional flaky pastry.

Guar and xanthan gum

Natural structuring agents that replace the cross-linking provided by gluten in traditional dough. Without these hydrocolloids, dough made without wheat flour could not be laminated and layered: it would tear instead of stretching. They are the technological key to gluten-free lamination.

Margarine with vegetable oils

Lamination fat without palm oil. Lamination requires a plastic fat that remains solid at room temperature and melts progressively during baking to create the characteristic layers. Glutabye uses a palm-free vegetable margarine for this.

Baker's yeast

Ensures the fermentation and lightness of the dough. The yeast produces CO2 which lifts the dough and creates the inner honeycomb structure of the croissant. Proper rising is essential to obtain the characteristic airy texture.

Who are these croissants for?

• Celiacs looking for a quality certified gluten-free pastry for breakfast
• People with gluten intolerance wanting to rediscover the pleasure of a Sunday croissant
• Families with a celiac member who want everyone to enjoy the same breakfast
• People traveling or on the go looking for an easy-to-heat gluten-free pastry

Composition

Certified gluten-free. Contains egg, milk, soy. GMO-free. Palm oil-free. Made in France. Nutritional values per 100g: 478 kcal, fat 30g (of which saturated 19g), carbohydrates 45g (of which sugars 6.8g), protein 6.9g, salt 1.4g.

How to prepare them?

Heat for 6-7 minutes in an oven preheated to 180°C: the ideal method to regain a flaky exterior and a melt-in-the-mouth interior. Or 10 seconds in the microwave for a faster, softer version. Pack of 3 croissants in individual freshness pouches. Can be frozen for longer storage: heat directly in the oven for 8-10 minutes at 180°C without prior thawing.

Precautions

• Contains: eggs, milk, soy (lecithin)
• May contain traces of other allergens: check the packaging
• Store in a cool, dry place before opening
• Consume quickly after opening or freeze
• Keep out of reach of young children

FAQ

Is the flakiness really comparable to a classic croissant?
Glutabye has specifically developed a lamination process to get as close as possible to the traditional texture. While a perfect comparison doesn't exist for a gluten-free version, the result is significantly superior to the dry gluten-free croissants currently on the market. Oven heating remains essential to appreciate the flakiness.

Can it be frozen and heated directly?
Yes, this is one of the great conveniences of these croissants. Freeze the unopened pouches and heat directly in the oven for 8-10 minutes at 180°C without thawing. Practical for always having some on hand.

Are these croissants suitable for vegans?
No, they contain eggs and milk. They are suitable for people with gluten intolerance, not for strict vegans.

The gluten-free pastry that does justice to the French croissant

Certified gluten-free, adapted traditional lamination, made in France, palm oil-free. Glutabye ensures that Sunday morning remains a pleasure despite celiac disease.

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