Yeah, I did a double take, too. We all know that alternative flours are too heavy to make the flaky, buttery delight that is a croissant. But... what about using vital wheat gluten? So I saw a recipe using exactly that, along with some almond flour and coconut flour, and a LOT of butter. I also watched some Youtube videos on making conventional croissants so I'd have a clue about how it should be done. I followed the recipe, which calls for folding in cubes of butter as opposed to using the "laminating" method used in conventional croissants. That might work for pie crust, but not croissants. I will definitely laminate the butter layer next time around. Mine came out flaky-ish, with distinctive layers, and tasting extremely buttery (duh), but looking more like piles of, well, not croissants. It scratched my texture and flavor itch, but that batch would not be served to company!
Maybe one of you would enjoy this. I will be making them again! https://mouthwateringmotivation.com/2020/05/03/the-best-keto-croissants/
Thanks for sharing this, Nancy. I'm about to say something I rarely say...
That looks like more work than I'm interested in.
However, if you continue to experiment and find that this dough works well for a pie crust, I'd love to hear about it. I have yet to nail a legit keto pie crust and I'd like to try out the Dash Mini pie maker I recently bought.
Illegitimi non carborundum
Yes, it is quite time intensive, I will admit. However, I think if I froze the butter, then shredded it, and mixed the batch in the food processor, it might just work out for the pie crust. I will let you know. I am very pleased that I am not alone in loving vital wheat gluten!
@nancy-curtis regarding the vital wheat gluten, this is one of the most frustrating aspects of having a YouTube channel. Every ingredient I use seems to work someone into a frenzy. People see the word "wheat" and just freak out.
Illegitimi non carborundum
