Gluten Free Ready to Bake mini Croissants. Manufactured in a 100% Gluten Free Enviroment and Certified by Association of European Coeliac Society! Thaw the croissant and let them proof for 20 mins. Brush top lightly with little egg yolk. Bake 200 °Celsius for 10 min. Bake until you see them puff and start to brown. Then at 180° until the pastries are dry crisp and deep golden brown.
Ingredients: Maize Flour, Rice Flour, Potato Flour, Soya, Xantham Gum, Cellulose, Sugar, Psyllium, Yeast, Sugar Beet Syrup, Salt, Lactic Acid, Grape, Ground Roasted Lentils, Enzyme, Guar Gum, Water, Olive Oil, Butter, Vanilla Essence.