Galettes are the best dessert to put together on a whim - they're (literally) easier than pie! We filled this one with fresh strawberries and rhubarb to celebrate spring. Cardamom and vanilla bring a lightly spiced warmth that pairs perfectly with the sweet and tart fruits.
YES! And it's so much easier than you think. This dough uses our Gluten Free 1-to-1 Baking Flour, butter, a little sugar, and a sprinkling of ice water.
They're similar - a galette is a free form (no pie pan) dessert with only a single crust. The filling is mounded on top of the rolled dough then the edges are folded or crimped around to create a sealed edge. 
This recipe was only tested using our Gluten Free 1-to-1 Baking Flour. Gluten Free All Purpose Flour would also work, but the flavor would pair best with savory filling. Check out these recipes for inspiration: Paleo Squash Galette or Heirloom Tomato Galette and use our Easy as Pie Crust Recipe.
Instead of butter use a vegan butter stick intended for baking (not the spreadable version that comes in a tub.) Instead of an egg wash, brush the crust with your preferred non-dairy milk.
Unlike wheat flour crusts, this crust performs best and is most pliable when cool, but not totally chilled. Its best to make the crust, chill only for the time it takes to make the filling, and then immediately use the dough. OR, if you make it in advance and its chilled to firm, remove it from the fridge about 15 minutes before you intend to roll it. While rolling out the crust, lift and turn the dough periodically to prevent sticking. Once the round is 12" in diameter, slip a piece of parchment paper underneath and transfer to a baking sheet before adding the fruit. As you fold and crimp the edges of the dough over the fruit, pinch together any visible cracks in the dough. Don't skip the egg wash! It helps with browning, allows the Turbinado sugar to stick, but most importantly - it helps glue together the dough and prevent any potential leaks!
Yield: 8 servings Prep time: 25 minutes Cook time: 45 minutes Rest Time: 0 minutes
Ingredients
1 and 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour (225 g)
1 Tbsp Sugar (15 g)
1/2 tsp Salt
1/2 cup Butter, cold and cut into small pieces (115 g)
4-5 Tbsp ice water (60-75 mL)
2 cups sliced Rhubarb (230 g)
1 cup sliced Strawberries (130 g)
1/2 cup Sugar (110 g)
2 Tbsp Bob's Red Mill Tapioca Starch (15 g)
1/2 tsp Cardamom
1 tsp Vanilla Extract (5 mL)
1 Egg (50 g)
2 Tbsp Turbinado or Sparkling Sugar (30 g)
Method: Preheat your oven to 375°F. Place the flour, sugar, salt, and the butter into a bowl and, using a pastry cutter, cut the butter in until the butter is the size of large peas. Slowly drizzle in ice water, gently incorporating each addition with a fork. After you add the 4th tablespoon, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into a disc. (If still too dry, add another tablespoon of water and then proceed to make the disc.) The dough should adhere and not be crumbly, but it also shouldn't be too wet. Cover and chill the dough while making the filling. See recipe notes. Mix together rhubarb, strawberries, sugar, tapioca starch, cardamom, and vanilla extract. The mixture will appear very dry at first. Allow to macerate for 10 minutes. 
Flour your surface and roll the dough into a large circle, about 12 in diameter. Transfer to a parchment lined baking sheet before adding fruit. 
Mound the strawberry rhubarb mixture into the center of the dough, leaving behind excess liquid that has released from the fruit. Fold the edges of the pie crust towards the center, leaving a small circle of exposed fruit. Lightly whisk the egg together with a splash of water. Brush the egg wash over the crust and sprinkle with coarse sugar. 
Bake on parchment lined baking sheet for 45 minutes until crust is firm and golden. Allow to cool for 15 minutes before serving.
