These homemade Low FODMAP croissants deliver classic flakiness and rich, buttery layers—without the FODMAP triggers. Using lactose-free milk and gluten-free flour with xanthan gum, the dough is soft and pliable. The butter is layered through a careful lamination process, creating those golden, airy layers. No high-FODMAP ingredients like regular milk or wheat flour are used, making these croissants ideal for IBS-friendly brunches or snacks.

Ingredients Needed:

1½ cups lactose-free milk: lukewarm, for activating yeast
¼ cup brown sugar: adds mild sweetness
1 packet (2¼ tsp) active dry yeast: makes dough rise
3–3½ cups gluten-free all-purpose flour: use a blend with no high-FODMAP gums or inulin
3 tsp xanthan gum: provides elasticity in gluten-free dough
1 tsp salt: enhances flavor
1½ cups unsalted butter: for lamination and flaky texture
1 egg: for egg wash

How To Make Low FODMAP Croissants:

Day One – Make the Dough:
In a large bowl, combine brown sugar and yeast. Warm the lactose-free milk (100–110°F) and stir it in. Let it sit for 5 minutes until foamy. Add flour, xanthan gum, and salt. Mix with a spoon until a dough forms, adding more flour if too sticky. Knead lightly, then roll into a rectangle 1½” thick. Refrigerate in a zip-top bag for 1 hour.

Laminating the Dough:
Flatten cold butter into an 8×5″ rectangle. Roll dough into a 16×10″ rectangle. Place butter in the center and fold dough like a letter. Roll out again and fold into thirds. Chill for 1 hour. Repeat this folding process 4 more times, chilling between each. After the final fold, refrigerate overnight.

Day Two – Shape and Bake:
Cut dough in half. Roll each half into a long rectangle, ¼” thick. Cut into 6 triangles per half. Slightly stretch and notch the wide base, then roll up each triangle tightly into a croissant shape. Place on baking sheets and let rise for 1–2 hours.

Bake:
Preheat oven to 400°F. Brush croissants with beaten egg. Bake for 12 minutes, then reduce temperature to 375°F and bake 8–12 minutes more until golden. Cool on a wire rack.

Recipe Tips:

Use certified lactose-free milk and real butter if tolerated
Choose a gluten-free flour without added inulin or chicory root
If butter is a concern, use a lactose-free alternative
Freeze half the dough to bake later
Laminate dough slowly to keep butter layers distinct

How to Store & Reheat:

Room Temperature: Store in airtight container for 2 days
Fridge: Best not to refrigerate baked croissants—they dry out
Freezer: Freeze unbaked or baked croissants for up to 2 months. Reheat at 350°F for 8–10 minutes

Nutrition Facts (approx. per croissant):

Calories: 260
Sodium: 150 mg
Protein: 4 g
Fat: 17 g
Carbs: 24 g
Fibre: 1 g
Sugar: 4 g

FAQs

Are croissants low FODMAP?
Traditional croissants are not, due to wheat and lactose. This recipe uses gluten-free flour and lactose-free milk, making it IBS-friendly.

Can I make these dairy-free?
Yes, use a dairy-free butter substitute that’s FODMAP-approved and a suitable non-dairy milk like almond or rice milk.

How long does laminated dough last in the fridge?
You can keep the laminated dough refrigerated overnight, or up to 2 days, tightly sealed.

Can I freeze croissant dough?
Yes, freeze it after shaping for easy baking later. Thaw overnight in the fridge and bake as usual.

What flour is best for Low FODMAP baking?
Use gluten-free blends made from rice, potato, or corn starch. Avoid blends with inulin or high-FODMAP fibers.

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