French Toast Mochi Croissants (Gluten Free)
As a gluten free person, I never thought I’d be able to enjoy a delicious, flaky croissant again. And then I saw a recipe on Instagram for rice paper-based croissants. I was skeptical, for sure, but I said “what the heck?!” And wow! These French Toast Mochi Croissants are pure happiness. Sounds complicated but it’s not…think croissant on the outside for its flakiness, mochi on the inside while realizing “hey, wait, this croissant tastes likes French Toast!”
Jump to RecipeIngredients
Organize the ingredients – rice paper wrappers, eggs, milk, melted butter, vanilla, baking powder, cinnamon, and sugar (granulated and sugar in the raw).
Making the Egg Wash
Place eggs, milk, granulated sugar, vanilla, melted butter, cinnamon, and baking powder in a medium-sized bowl. Mix until combined. Then transfer egg mixture to a shallow dish that is big enough to fit the rice papers. I used a sheet pan. Individually dip 3 rice paper wrappers into the egg wash so that both sides of the wrapper are coated (but not drenched) and lay them on top of each other on a cutting board. Repeat with remaining 3 rice paper wrappers.
Prepping the Wrappers and Assembling
Use a scissor or kitchen shears to cut the layered rice paper into three triangle-ish pieces. Leave the middle triangle where it is and then take the top of the outer pieces and overlap them on top of the middle triangle. Roll the rice paper from the bottom towards the upper tip of the middle triangle. Then bring each end forward to form a croissant shape and sprinkle with sugar in the raw.
Baking the Croissants
Transfer the croissants to a parchment-lined baking sheet and bake at 350 degrees for 30-35 minutes or until croissants are golden, flaky, and puffed. Let cool for 15 minutes.
French Toast Mochi Croissants (Gluten Free)
Serve French Toast Mochi Croissants with fresh fruit, jelly/jam, butter or eat plain.
French Toast Mochi Croissants (Gluten Free)
Ingredients
- 2 eggs
- 1/4 cup milk (cow, almond, or oat)
- 1 1/2 tablespoons sugar granulated
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 6 rice paper wrappers Square or Round
- 2 teaspoons sugar preferably Sugar in the Raw (for sprinkling over the rice paper croissants before baking)
Instructions
- Preheat the oven to 350.°
- Mix eggs, milk, granulated sugar, vanilla, melted butter, cinnamon, and baking powder in a medium-sized bowl until well combined. Then transfer mixture to a shallow dish that is big enough to fit the rice papers. I used a sheet pan.
- Individually dip 3 rice paper wrappers into the egg wash so that both sides of the wrapper are coated (but not drenched) and lay them on top of each other on a cutting board. Repeat with remaining 3 rice paper wrappers.
- Use a scissor or kitchen shears to cut each of the layered rice papers into three triangle-ish pieces. Leave the middle triangle where it is and take the tops of the outer pieces and overlap them on top of the middle triangle. (See above photo)
- Roll the rice paper from the bottom to the top and then bring each end forward to form a croissant shape. The shape doesn't have to be perfect!
- Transfer croissants to a parchment-lined baking sheet and generously sprinkle sugar in the raw on top of each.
- Bake for 30-35 minutes or until croissants are golden, flaky, and puffed. Let cool for 15 minutes and then enjoy!
Notes
Recipe is from the Instagram account of MisoJenKitchen. Her website does not include this recipe.
If you like this recipe, you may also like these other GFchow recipes. GG’s Vanilla Noodle Kugel, Crispy Fried Matzo, and Orange Coconut Pancakes.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
