Gluten free galette dough
User Reviews
4.6
Gluten free galette dough
Description
Gluten free galette dough is prepared by whisking gluten-free flour with sugar and salt, then stirring in a yogurt and olive oil mixture. The dough comes together with gentle mixing and kneading by hand, forming a firm disc that chills for at least two hours. Once chilled, the dough is rolled on parchment paper into a large thin circle and placed on a baking sheet. This pastry dough serves as a shell for various fillings, sweet or savory, and its gluten-free composition makes it suitable for those avoiding gluten. The texture aims to be workable yet firm, supporting fillings without crumbling.
The dough's adaptability allows use with many fillings, such as fruit compotes or vegetables, making it a useful base for galette-style pies and tarts. Rolling it on parchment reduces sticking and simplifies transfer to baking vessels. The olive oil adds moisture and tenderness, while yogurt contributes softness and slight tang, balancing the flour’s structure.
Before baking, you can customize the dough thickness and filling to suit your recipe preferences. Chilling the dough helps it hold shape during baking and results in a cleaner cut edge. The method suggests adding a tablespoon of ice water if the dough is too dry, allowing adjustment for humidity or flour brand variability.
Ingredients
- 1½ cups gluten-free flour or 1¾-2 cups of cornstarch, 188 g
- 2 tbsp. sugar use 1 teaspoon for a savory galette
- ¾ tsp. kosher salt
- ⅓ cup PLAIN yogurt full-fat
- 3 Tbsp. extra-virgin olive oil
Instructions
- In a large bowl, whisk together gluten free flour, sugar, and salt.
- In a small bowl, whisk together yogurt and oil.
- Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.
- Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.
- When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.
- Fill your gluten free galette with your favorite filling (I recommend my blueberry lemon galette filling, my sour cherry sauce or my Granny Smith apple pie filling). Leave a border of 1½-inches around the filling. Fold in the edges of the dough over the filling, overlapping them as you go (this creates that authentic rustic galette look). Brush the edges with an egg.
- Transfer galette to the fridge to chill for 10 minutes.
- Bake galette in 400°F oven for 40-50 minutes, until the crust is golden brown and the filling is cooked through.
- Let gluten free galette cool slightly on the baking sheet before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 0.4g | 1% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 184mg | 8% |
| Potassium | 16mg | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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