Can I make a gluten free galette?
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.Is a galette the same as a pie?
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.
Can I use Gluten Free All Purpose Flour in this recipe?
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.How do I make a gluten free and vegan galette?
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.Recipe Notes:
Unlike wheat flour crusts, this crust performs best and is most pliable when cool, but not totally chilled. It’s 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 it’s 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!Gluten Free Strawberry Rhubarb Galette
Yield: 8 servings Prep time: 25 minutes Cook time: 45 minutes Rest Time: 0 minutes
Ingredients1 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (225 g) 1 Tbsp Sugar (15 g) ½ tsp Salt ½ 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) ½ cup Sugar (110 g) 2 Tbsp Bob’s Red Mill Tapioca Starch (15 g) ½ tsp Cardamom 1 tsp Vanilla Extract (5 mL)
1 Egg (50 g) 2 Tbsp Bob’s Red Mill Coarse Turbinado 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 into the 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 making 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. 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 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.
Thanks for catching that error, it's been corrected.