Makes 7 croissants

• 300g rice flour
• 3/4 tsp salt
• 2 tbsp sugar
• 1 1/2 tsp instant yeast
• 170g Trex (or similar shortening)
• 100mls cold rice milk
• 114mls cold water

1. Mix together flour, salt, sugar, and yeast.
2. Cut the shortening into chunks and add into the flour mix.  
3. Gently incorporate the fat into the flour. You want to leave chunks of fat the size of large peas.
4. Drizzle the rice milk and water over the flour/fat mixture and gently incorporate with a spatula.  The dough will be sticky. 
5. When all of the liquid has been evenly incorporated, cover the bowl and place in the fridge overnight, and for up to three days.
6. On baking day, remove the dough from the fridge.  It will have risen some in the cold, and will be sticky and spongy.
7. Roll the dough into a rectangle and square off the corners as best you can.
8. Now the tricky bit: Laminating.  Fold the top edge down to the middle, and the bottom edge up to the middle. Then fold in half along the middle line.
9. Rotate 90 degrees so that the folded edge is on your left.  Keeping everything adequately floured, repeat steps 7 and 8 2 more times.
10. By now, the dough will have firmed up.  If the dough bounces back too much, let it rest a few minutes before continuing to roll it out.
11. Once you have finished the laminating, cover the dough and let rest at room temperature for 30 mins.
12. After 30 minutes and keeping everything adequately floured, gently roll the dough into a rectangle and cut the dough into triangles.  
13. If possible, gently stretch the base of the triangle and then carefully pull the tip of the triangle to extend the croissant’s length. If the underside it too floury, dust off as much as you can.
14. Start rolling from the base to the tip.  Anchor the tip to the counter with your finger so you can gently pull back on the base as you roll the croissant.  Make sure the tip is on the bottom and place on a baking sheet lined with parchment paper.
15. Tuck in the ends to get the crescent shape.  
16. Loosely cover the croissants with clingfilm and let rise at room temperature for about 2.5 hours.
17. Heat the oven to 175°C and bake for 15 minutes.  Rotate the baking tray and bake for anther 15 mins until croissants are evenly golden.   
18. Let cool for 1 hour, and enjoy!