Homemade Gluten-Free Croissants

1In a large bowl, combine almond flour (1 cup), tapioca flour (1 cup), coconut flour (½ cup), xanthan gum (2 tsp), and baking powder (½ tsp).

2Add cold butter (½ cup) cubes to the flour mixture and use a pastry cutter to blend until it resembles coarse crumbs.

3In a separate bowl, whisk together milk (½ cup), honey (¼ cup), eggs (2 large), and vanilla extract (1 tsp).

4Pour the wet mixture into the dry ingredients and mix until a dough forms.

5Cover the dough with plastic wrap and refrigerate for 1 hour.

6Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

7Roll out the chilled dough on a floured surface into a rectangle about 1/4 inch thick.

8Cut the dough into triangles and make a small slit at the base of each triangle.

9Roll up each triangle from the base to the tip to form a croissant shape.

10Place the shaped croissants on the prepared baking sheet.

11In a small bowl, whisk together the egg yolk (1) and water to make an egg wash.

12Brush the egg wash over the tops of the croissants for a golden finish.

13Sprinkle almond slices (½ cup) on top of the croissants if desired.

14Bake in the preheated oven for 20-25 minutes, or until the croissants are golden brown and flaky.

15Let the croissants cool slightly before serving. Enjoy the gluten-free goodness!