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Schar Gluten Free Croissants – Are They Worth It?

Gluten free croissants are one of the things that come up high on the list of ” I wish I could still have it after going gluten free!” Or am I the only one who has that list?

Schar Gluten Free Croissants are flaky on the outside, soft on the inside, but noticeably dense. These are one of the only gluten free croissants on the market and the only brand available by a major brand in stores.

I purchased two packages of these for testing them out. I cooked it according to the directions on the package and added chocolate chips to the inside of the rolls in one package to test how they might work in other recipes.

Schar Gluten Free Croissants – Are They Worth It?

Schar is a brand available in most US grocery stores, and they have a great variety of products available. One of the most attractive offerings is the forbidden croissant in the frozen section.

This pastry is one of the most difficult to make and the most scarcely available in gluten free.

I first fell in love with this pastry in the German part of Switzerland. The white and fluffy pastry layers coated in flaky and crispy layers were irresistible.

Schar has a version of croissants available in the freezer section. They come with directions on the package for reheating. One option is to defrost them and enjoy them, and the other is to bake them for 8 minutes. I chose the baking option.

For one package, I put them on the baking sheet whole.

I cut them down the middle while they were still frozen for the other package and put some chocolate chips in the middle before baking.

The ones with the chocolate in the middle were much better than the plain ones.

The inside of the croissant pulled apart and unrolled quickly, and the middle was soft. It was strangely soft and dense at the same time. However, when I cut the chocolate ones in half to bake, it made the inside less dense.

Overall, it wasn’t either awful or amazing.

See the sections below for more information on the ingredients, texture, taste, and how they worked in recipes.

What the package I used looked like on the front and back.

Schar Gluten Free Croissants Contain Wheat

The fact that these pastries contain wheat is crucial to note for this particular product. While they have wheat, it is deglutenized wheat starch tested to high standards.

These meet the highest of marks for those who need gluten free.

For those sensitive to wheat, this is not an appropriate product.

There is some disagreement regarding gluten free wheat starch, which I went into in this article if you want to further read on this issue.

However, if gluten is the issue and not wheat, this will work great. The gluten has been removed and tested to ensure that it is safe for Celiacs.

Cross-section of the croissant after baking. You can see the flakes from the outside.

Texture Of Schar Gluten Free Croissants

The texture of the croissants was the part that we took the most issue.

But let’s start with the excellent and yummy bits.

When I opened the package, some of the outer layers of the croissant had flaked off in the box. There was plenty left on the rolls. After I baked them, the outside was still visibly flaky and delicious-looking.

After they were baked and fresh out of the oven, I tore them in half to see what the insides looked like before tasting. I was happy to see the layers built up on the inside, and I was so hopeful about the texture.

However, I was surprised that they unrolled relatively easily. I mean that I was able to unroll the croissants when handling them without much struggle. They did not, however, unroll by themselves.

The final test, and the most disappointing, was eating the croissant. I’ll discuss the taste in the next section, but the texture lets everything else down.

Even though the inside looks fluffy and even resembles the packaging picture well, it was pretty dense. I can’t say the exact reason for this, but it was cumbersome.

When I tried the ones with chocolate in the center I’d made, the filling much improved the internal texture.

I can’t say if this is because it could be heated more directly on the inside or if the chocolate addition gave it some moisture to help out. Most likely, though, it is because the chocolate gave a break in the texture, and less croissant in the bite allowed for the improved texture.

Taste Of Schar Gluten Free Croissants

Unlike the texture issues, the taste of the croissants was perfectly acceptable.

They didn’t go above and beyond with the flavor, but the taste was exactly as it should be.

The taste probably has more to do with the gluten free wheat starch than anything else. It smelled like “the real deal” as much as any gluten free pastry can.

There isn’t much to say about taste because it met all expectations.

You can see the layers in the chocolate croissant.

How Schar Gluten Free Croissants Work In Recipes

Unfortunately, I didn’t try many recipes. I cut one package worth of croissants in half and added chocolate chips to the inside to see how it worked when prepared differently.

Everyone agreed that chocolate much improved the croissants.

The main reason for this was that there wasn’t as much croissant in each bite which made how dense they were much better.

Most recipes would be great for this croissant. However, if you plan to use this to make sandwiches, you might find that they are too small.

If you defrosted them and then unrolled them to fill with other ingredients and then rolled it up again and baked it, it would likely work well.

Croissants on a baking sheet before baking.

How Schar Gluten Free Croissants Compare To The Original

The size is the most noticeable and visual difference between the Schar Gluten Free Croissants and the typical ones. Schar’s are about a quarter of the size of typical ones.

This size issue might be necessary if you want to use them to make sandwiches or anything other than snacking on.

The taste was great, especially with the flavor the wheat starch brings. Flaky and buttery on the outside.

The dense inside factor was the most disappointing part. The texture was even delicate, fluffy even with flaky outsides. But while it was soft and fluffy on the inside, it was dense. It sat very heavy in the stomach.

Overall, if the expectation is identical to the regular ones, you are setting yourself up for disappointment. But if you are looking for a good gluten free version, you will probably be happy with this option.

As long as you don’t need the pastries to be wheat-free, these are a great replacement.