Dry ingredients:
220g Potato starch
30g Tapioca starch
50g Rice flour
20g Granulated sugar
20g Dextrose
15g Angel ZERO
25g Fresh baker's yeast
4g Salt
2g Dehydrated turnip powder
1g Ground turmeric

Liquids:
165g Very cold water
15g Vegetable oil

For laminating:
190g Puff pastry/croissant margarine

For decorating:
Plant-based milk, sesame seeds, poppy seeds, or other toppings of your choice

Combine all the dry ingredients in the stand mixer bowl and start mixing at low speed, preferably using the paddle attachment. Slowly pour in the liquids and increase to medium-high speed, continuing to mix for 5/6 minutes. From time to time, stop the mixer, scrape down the sides of the bowl with a spatula and bring the dough back to the center.

It is important to achieve a smooth, uniform, firm mixture with no lumps.

In the meantime, shape the margarine into a rectangle about 1 cm thick. It doesn't need to be a perfectly precise rectangle; the thickness just needs to be even. If the room temperature is particularly high, it may help to leave it in the fridge for 3/4 minutes before laminating.

Transfer the dough to the work surface and, using rice starch for dusting, roll it out into a long, narrow rectangle 8 mm thick, large enough to place the margarine block in the center and fold the remaining dough over it.

Give it 3 single turns ("three-folds"), rolling to 8 mm thick, without pausing or resting between turns. Use rice starch only when necessary and don't overdo it, otherwise the dough will dry out too much.

Roll the dough out to 8 mm thick and cut out the desired shapes. In this case, cut 4 rectangles diagonally along the long side. Remember to cut deeply into the base so you can roll the croissant more easily and give it a crescent shape, if desired.

Don't discard any dough scraps; instead, divide them among the centers of the pieces before rolling them up. Lightly spray the surface of each triangle with water and roll it into the desired shape, placing it on a baking tray lined with baking paper.

Cover with a bag that has been brushed with oil or sprayed with nonstick spray, and leave to rise as directed.

Preheat the oven, remove the tray from the bag and bake as directed.
If you prefer, before baking, brush the surface of the croissant with plant-based milk and sprinkle with seeds of your choice.

Leave to cool on a wire rack and, once cool, place the croissants in the freezer. They can be kept at room temperature for about 48 hours, or for up to 30 days at -18°C.

The number and type of folds affect the final result: fewer folds = a more risen, airy product; more folds = a slightly less risen product with a "denser" interior.

Let the croissant cool completely before cutting it: this allows the residual moisture to redistribute throughout the product, ensuring that the crumb structure is well-defined and visible.

Use plant-based milk to help the seeds stick to the surface of the croissant, brushing it on just before baking.

Dextrose is used to ensure proper browning during baking without adding too much sweetness, which is not desirable in a savory product.