Can I make croissants with spelt flour only?

Yes, spelt flour alone can be used to make croissants. It's more delicate than wheat, so be gentle during lamination, and use white spelt flour for better structure and flakiness.

Is spelt flour better for digestion than wheat?

Many people find spelt easier to digest because it’s an ancient grain with less processed gluten. However, it's not suitable for those with celiac disease.

What is the best dairy-free butter for croissants?

Use a block-style vegan butter with 80%+ fat, such as Miyoko’s , Naturli , or Earth Balance Baking Sticks . Avoid tub-style margarines, which are too soft for lamination.

How long do homemade croissants stay fresh?

Fresh dairy-free spelt croissants stay fresh for 1–2 days at room temp, 5–6 days in the fridge, or can be frozen for up to a month when tightly wrapped.

Claire Saffitz Spelt Croissant Recipe – The Best Dairy-Free Bake Ever

Name: Claire Saffitz Spelt Croissant (Dairy-Free)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 4 cups white spelt flour (plus extra for dusting); 2¼ tsp instant yeast; 3 tbsp organic cane sugar; 1½ tsp sea salt; ¾ cup unsweetened almond, oat, or soy milk (lukewarm); 1 cup block-style dairy-free butter (cold, such as Miyoko’s or Naturli); 1 tsp lemon juice or apple cider vinegar (optional); For brushing: 1 tbsp oat milk + 1 tsp maple syrup; Optional fillings: dairy-free chocolate chips, almond paste, or dairy-free cream

Claire Saffitz Spelt Croissant (Dairy-Free)

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A tender, flaky twist on the classic French croissant—made with spelt flour and dairy-free ingredients. Inspired by Claire Saffitz’s techniques, this recipe delivers golden layers, rich flavor, and a satisfying bake with zero dairy.

Author: Nia Yarden
Prep Time: 60 min
Cook Time: 20 min
Total Time: 1 hour 20 minutes
Yield: 12 croissants 1x
Category: Baked Goods
Method: Laminated Dough
Cuisine: French
Diet: Vegan

Ingredients

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4 cups white spelt flour (plus extra for dusting)
2¼ tsp instant yeast
3 tbsp organic cane sugar
1½ tsp sea salt
¾ cup unsweetened almond, oat, or soy milk (lukewarm)
1 cup block-style dairy-free butter (cold, such as Miyoko’s or Naturli)
1 tsp lemon juice or apple cider vinegar (optional)
For brushing: 1 tbsp oat milk + 1 tsp maple syrup
Optional fillings: dairy-free chocolate chips, almond paste, or dairy-free cream

Ingredients for dairy-free spelt croissants using vegan butter

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Instructions

Activate Yeast: Combine warm dairy-free milk with 1 tbsp sugar. Stir in yeast and let sit 5–10 min until foamy.
Make Dough: Mix flour, remaining sugar, salt, and activated yeast. Add vinegar if using. Knead gently until smooth. Chill 4+ hours.
Prep Butter Block: Form vegan butter into a 6×6-inch square between parchment. Chill until firm.
Laminate: Roll dough, encase butter, then do 3 letter folds, chilling 30 minutes between each. Final chill: 1 hour minimum.
Shape: Roll dough, cut into triangles, and roll into croissants. Place on lined trays.
Proof: Let rise 2–3 hours at 75°F until puffy and jiggly.
Brush & Bake: Preheat to 400°F. Mix oat milk and maple syrup. Brush on croissants. Bake 18–22 min. Cool and serve.

Notes

Work in a cool room to prevent butter leakage.
For savory variations, try vegan pesto or sautéed mushrooms.
Croissants freeze beautifully before or after baking.
Use block-style butter only—tub spreads don’t laminate well.

Nutrition

Serving Size: 1 croissant
Calories: 220
Sugar: 4g
Sodium: 180 mg
Fat: 12g
Saturated Fat: 4.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Find it online: https://www.nytrecipe.com/claire-saffitz-spelt-croissant-recipe/