gluten-free chocolate croissant is made from a delicate blend of white rice flour, tapioca flour, potato starch and corn flour, creating light, airy layers that bake into a golden, flaky crescent.
Guar gum helps maintain structure and elasticity, giving the dough the classic croissant feel without gluten. Butter, milk powder, fresh yeast, sugar, egg and salt enrich the dough, offering a soft aroma and lightly sweet, tender bite, while corn oil and water keep the texture moist.
Inside, a smooth chocolate filling adds richness and sweetness, creating the perfect balance between flaky pastry and indulgent cocoa flavor.
Ideal for breakfast, snacks or bakery displays, this croissant delivers a satisfying chocolate-filled experience in a gluten-free form.