I’m going to admit that I have a food crush on Brittany Angell. The woman is a master at grain-free baking and when I opened her book, Every Last Crumb my mouth dropped with I saw she had recreated the unicorn of Paleo baking – the croissant.
Yes, I shed some happy tears when I saw that and if there is only one reason you buy this book it’s so you too can much on flaky croissants again. Hint, she also has one filled with chocolate – oh the insanity!
This book really pushes the limits on grain-free baking and you’ll also find recipes for waffle cones, danishes, baguettes and a grilled cheese. However, you will find
She does use some ingredients that I don’t normally stock in my pantry like potato starch, potato flour, xanthum gum, guar gum,. white rice flour, and plantain flour. I will be grabbing some soon though so I can enjoy the croissants as a Holiday treat.
- 108 grams coconut flour, about 1/2 cup plus 2 tablespoons
- 129 grams potato starch or sweet potato starch, about 2/3 cup plus 1 teaspoon
- 2 tablespoons potato flour
- 1 teaspoon plus 1/2 teaspoon xanthum gum or guar gum
- 1 tablespoon double-acting, aluminum-free baking powder
- 1/4 teaspoon kosher salt
- 265 grams water, about 1 cup plus 3 tablespoon
- 60 grams Spectrum vegetable shortening, about /14 cup plus 1 tablespoon
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, using the whisk attachment, mix the coconut flour, potato flour, xanthan gum, baking powder, and salt until blended.
- Add the water, shortening, eggs, and vinegar and mix on high speed for a few minutes, until tacky dough has formed.
- Oil your hands and divide the dough into 8 to 10 equal portions. Roll each portion between your hands to form a ball, and then usa a well-oiled thumb to create a hole in the center, Make the hole large, because when the sough rises in the oven, the hole will close in quite a bit! Place a shaped bagels on the prepared baking sheet.
- In a small bowl, whisk together the egg and tablespoon of water to make the egg wash. paint a little egg wash oven each bagel and then add any toppings, if using. Reserve the leftover egg wash.
- Bake the bagels for 50 to 55 minutes, until beautifully golden and firm to touch. Brush them with additional egg wash halfway through baking.
- Remove from oven and enjoy! Store in a sealed bag or container, or freeze for another day.