Our new gluten-free croissants are delicious, buttery, crisp and flakey. Simply bake them in the oven and enjoy!
1. Preheat the oven to 180C. 2. Place croissants on the baking mat or paper on the oven tray and allow to defrost - approx 10-20min. 3. Place thawed croissants in the oven and bake for approx 20min or until golden brown. 4. Remove from the oven, pat dry and enjoy! Note: You may brush with egg wash for best results.
ALL NATURAL INGREDIENTS. GLUTEN FREE. LOW SUGAR. NUT FREE.
Croissant Ingredients: GF Flour Mix (Potato Starch, White Rice Flour, Brown Rice Flour, Sorghum Flour, Tapioca Flour), French Butter, Milk, Honey, Yeast, Egg, Xanthan Gum, Salt, Baking Powder.
Allergens: Eggs, Dairy (Milk, Butter)
Made in a kitchen where tree nuts, peanuts and sesame are also handled.
Quantity: 4 x 85g
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Gluten is a protein found in many grains including wheat, barley, spelt, rye, and sometimes in oats. We are consuming more gluten (and wheat) than ever before as it is found in so many of the processed and packaged foods we can buy these days, including breads, cakes, cereals, cookies, crackers, pasta, pizza, sauces and desserts.
Many people have a sensitivity/intolerance to gluten and suffer from an array of symptoms after consuming gluten, including stomach aches, bloating, diarrhoea, constipation, fatigue or headaches. These symptoms may be severe or mild depending and many people don’t even know that these digestive issues they experience are linked to the gluten in their food. Even if you don't have a gluten sensitivity, most people generally feel better when they reduce the amount of gluten in their diet.
Our approach to gluten is simple - unless you have a diagnosed gluten intolerance or are celiac, we believe there is room for some gluten products in your diet in moderation. Lets be honest, there aren't many better things in life that the smells of a freshly baked baguette! But there are many foods we consume that don't need to contain gluten and this is where The Whole Kitchen products fit in. We are constantly challenging ourselves to get creative with new naturally gluten free ingredients that are pleasing on the palate and will substitute the gluten rich versions in our sweet treats, snacks and granolas without compromising on taste.