In this class, we will be making gluten-free croissant dough from scratch using 1:1 flour with easy step-by-step directions for the whole process. I will also explain everything about the ingredients we are using. This class covers, in detail,
I will cover lamination techniques of single and double folds, in detail, and give proper dimensions to be followed across all the steps
This class will help everyone from complete BEGINNERS who have never made a croissant before to PROFESSIONALS who work in bakeries and restaurants.