Step 1

Add 2 tbsp warm water, yeast, and inulin to a small bowl and use a fork to gently stir everything once. Cover with foil and set aside.

Step 2

In a bowl, whisk together all of your dry ingredients (vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, and salt).

Step 3

Add the butter to the bowl, and with a fork or dough blender, cut the butter into the dry ingredients to make pieces smaller. When the butter is pea-size, add cold water and heavy cream, along with the yeast mixture.

Step 4

Stir everything until the dough starts to come together, then form a ball. Wrap the dough in plastic wrap and place it in a fridge to chill for 30 minutes.

Step 5

Lightly dust a surface with vital wheat gluten flour and place the dough on it. Use parchment paper on top to prevent the dough from sticking to a rolling pin.

Step 6

Roll the dough out length-wise to get a long rectangle. Fold one side of the dough inwards, then the other like folding a letter. Gently push any rough edges in to straighten out the shape of your dough. Then turn it 90° and flour the surface and top of the dough again and repeat the first step of rolling it into a long rectangle. Then again, fold it like a letter. Repeat this process 4 times in total. ( If your dough gets tough to roll out, cover it in plastic wrap and refrigerate for 30 minutes).

Step 7

After these initial 4 folds, refrigerate your dough for 30 minutes. Then repeat for 2 more folds or just until your butter is almost completely blended and streaky rather than chunky. (Again, if your dough is too tough to roll, refrigerate for 30 minutes).

Step 8

Once you are down with rolling and folding, make sure your dough chills for at least 30 minutes before the next step.

Step 9

Take your dough out, unwrap it, and slice it evenly in half. Re-wrap one half and place it back in the fridge for later.

Step 10

Roll out this piece of croissant dough again, but this time, width-wise and length-wise to create a large thicker rectangle. Make sure your dough gets about as thin as you can get it.

Step 11

Cut the dough into 3 smaller rectangles. Then cut those rectangles diagonally from one corner to the other into 2 long triangles. Use the two triangles to form one final large croissant by placing the pieces of dough together and rolling them out to create another rough, long triangle.

Step 12

Roll the croissants with your hands from the bottom (cut-side) up to the very tip of the triangle. Then gently press the tip of the triangle into the dough to help the croissant hold together.

Step 13

Repeat this process with the other 2 smaller rectangles.

Step 14

Place finished croissants on a parchment-lined baking sheet spaced evenly apart. Remove your second-half of the dough from the fridge and repeat the same cutting and rolling process.

Step 15

Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg until smooth, then lightly brush all of the croissants with the mixture. Cover your croissants with plastic and let them rise for 1 hour in 75° to 80°F. DO NOT put them somewhere warm.

Step 16

During the last 20min of rising, pre-heat your oven to 375°F (190°C). Bake croissants for about 20-25 minutes until golden brown (If you find the tops browning too quickly, cover them with tin foil).