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Gluten-free baking doesn’t have to be hard – which is why I wanted to share this step-by-step gluten-free galette dough recipe. This is the dough I use with all of my gluten-free galette recipes. I’ll walk you through the entire process for making your own gluten-free galette dough right at home, with no complicated ingredients or steps.
I’ll also share one of my favorite 1 to 1 baking flours that I find makes gluten-free baking a breeze. Having a simple 1 to 1 swap when baking makes the entire gluten-free baking process a breeze!
Gluten-free Galette Dough Recipe
One of the most daunting tasks associated with gluten-free living is gluten-free baking – however, I’m here to show you it doesn’t have to be hard or complicated. There are so many great 1 to 1 flour mixes now available that gluten-free baking can essentially be a breeze.
And the perfect gluten-free baked dessert to start with is a gluten-free galette! Why? Because galettes get to be rustic and not perfect – so if creating that perfect pie crust is overwhelming – a galette is here to the rescue.
Ingredients needed
1 3/4 cup 1 to 1 gluten-free baking flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup unsalted butter – cold
1/2 cup cold water
How to make gluten-free galette dough
Add the flour, sugar, and salt to a large mixing bowl. Then cut the cold butter into small chunks and add to the bowl.
Using a pastry blender, cut in the butter until you have coarse crumbs.
Sometimes I can’t quite get the mixture as coarse as I’d like so I will use my hands and gently finish the cutting in of the butter – just don’t overwork the flour mixture. The mixture should look similar to this.
Add in the cold water to the flour mixture and begin to mix with a fork. Add in additional cold water as needed, 1 Tbsp. at a time, until the dough comes together well.
Remove the dough from the bowl and form into a ball or disc. Wrap with plastic wrap and refrigerate for 20-30 minutes.
Follow further baking steps per specific gluten-free galette recipe.
Gluten-free Galette FAQs
Can I make a gluten-free galette dough ahead of time?
Yes, you can refrigerate the gluten-free galette dough for up to 3 days. You will want to ensure it’s wrapped tightly in plastic wrap or something equivalent, and also let warm up a bit at room temperature before rolling out.
What is the difference between a galette and a crostata?
A galette and crostata are essentially one and the same (one from France, one from Italy). They are both free-form, rustic desserts made with rough-edged dough that is folded up around the filling.
Can I freeze gluten-free galette dough?
The tightly wrapped dough can be frozen for 2-3 weeks. You’ll want to let it thaw at room temperature before rolling.
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Jennifer
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.
Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.
Whereas pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen.
Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Xantham gum is what helps hold the flour and pie ingredients together, and mimics what gluten does. Gluten is like glue, and is why doughs stay together. Without xantham gum, it will be crumbly and fall apart.
Dry, crumbly loaf- you may need more liquid (see above), fat or binder. Gluten free bread dough needs more fat than wheat bread dough whether it's oil, butter or something else. So if your bread is dry, simply add more fat to get a better crumb.
For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.
Make sure not to overload your galette, otherwise the crust will break under the weight of the filling. Leave about a 1 1/2-inch border of dough around the outside. Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won't leak out during cooking.
This also explains the name of the dessert that's eaten on this day, the galette des rois, which translates to “kings' cake”. It's similar to the king cake served in New Orleans in the U.S., a nod to the state's French influence; but in France it's not multi-colored, and it's only served on or around Epiphany.
The additional xanthan gum makes gluten-free dough slightly stretchy and allows it to capture carbon dioxide bubbles during bulk fermentation (the initial rise). Once the dough is deflated and transferred to a bread pan, the xanthan structure breaks down.
Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.
Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)
An egg wash will give your pie crust a glossy finish. A cream wash will give your pie crust more of a semi-golden, matte-like finish. Skipping a wash altogether can leave your crust looking stark.
The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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