Homemade Gluten-Free Croissants

1.In a large bowl, combine almond flour, tapioca flour, coconut flour, xanthan gum, and baking powder.

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

3.In a separate bowl, whisk together milk, honey, eggs, and vanilla extract.

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

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

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

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

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

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

10.Place the shaped croissants on the prepared baking sheet.

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

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

13.Sprinkle almond slices on top of the croissants if desired.

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

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