Another batch of croissants; fresh from the oven. A few more minor tweaks to the recipe and we will have a reliable recipe for gluten free and gum free croissants!

NNext, a small reduction in the liquid and an improvement to my technique with the laminations and the recipe should be right. Flavour is very good. Mouth feel is almost right. Texture is much better than last time, but will be better with the tweaks I have noted. Appearance - well, you be the judge.

Now back to reading! "True Feelings - Pespectives on emotions in Christian life and ministry"
http://www.bookdepository.com/True-Feelings-Michael-Jensen/9781844745937

For some time I have been considering a new challenge. The first significant GF baking challenge I undertook was to make a croissant that had the right texture,taste and appearance. It had to be just like a regular croissant. A few years ago the challenge and success taught me much about what is possible in GF bread and GF baking.
The new challenge is to make a GF croissant without any gum. I know it is possible to make excellent GF bread, both yeasted and sourdough without gum. Until recently the approach for a good gum free GF croissant has eluded me. As I worked on my artisan bread recipes some new ideas began to emerge.
The new recipe is not everything I want yet, but it is getting closer!