They are ideal for to share for breakfast or brunch with fine coffee!
I remember when I was introduced to croissants: I was a student, on holiday in a very wintry Europe. I had just travelled by train from Switzerland. On the train I met some other students from Australia; they were on their way from Italy to Paris. We arrived at Gare de Lyon and shared coffee and croissants at a Cafe in the station, before each going our own way.
I developed this recipe to share with my daughter, but everyone else is very happy to eat them! These croissants are made with a mix of tapioca and rice flours. As you can see from the photographs, they are light and have just the right texture. They are crisp and flaky on the outside and have lovely moist buttery layers inside. The recipe will make 6 generous or 12 smaller croissants.
All my recipes use ingredients that are readily available in supermarkets and health food stores.
These croissants can be kept for 2 or 3 days without freezing; but who would want to leave them alone for that long? After 1 day, they are best warmed through, just like any croissant!
### Please read this:
This recipe uses: baker's yeast, dairy, and egg.
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