Preheat oven to 400 degrees. Line a large baking sheet with parchment paper
In a large mixer bowl sift or whisk together the dry ingredients until no lumps in the dry ingredients
Add the eggs.. Stir to fully combine and moisten all the dry ingredients
Add 1 cup of the Hot water. Stir until fully combined and mixture is moist and crumbly
Sprinkle in the xanthan gum. Add the remaining 1/4 cup of HOT water, Stir at least 30 seconds until fully combine and a moist dough has formed.
Form dough into a ball. Allow to sit uncovered at room temperature for 10 minutes to absorb any excess moisture
Massage dough for 1 minute to make sure of the texture. The dough should be moist but not sticky or crumbly.
Divide the dough into 2 portions. Place 1 portion on a clean lined worksurface. Press or roll the dough portion out to an 8 x 13 inch rectangle
Cut the dough into triangles that are about 4 inches wide at the base and 8 inches tall from point to base. (If desired these can be made bigger)
Carefully grasp the base of the triangle and slowly roll the triangles up to the point pf the triangles. Place on the lined baking sheet
Repeat the rolling, cutting and shaping process until all the dough of both portions are shaped and on the prepared baking sheet
Place in the preheated oven. Bake at 400 degrees 13-15 minutes or until golden
Remove from the oven. Allow to cool on the baking sheet at least 10 minutes or until firm enough to remove from the baking sheet
Serve warm or if planning on slicing the croissants transfer them to a wire rack and allow to cool completely before slicing. Store leftovers in an airtight container at room temperature up to 3 days or freeze up to 1 month