After several trials and errors with gluten free flours, I was able to find a winning combination of flour ratios for this galette. This galette dough is great for both sweet and savory combinations.
For sweet ones add cinnamon and for salty ones add a pinch of salt or dry spices that will pair with the filling.
This time I made sweet galettes with figs and Isabella grapes.
Ingredients and preparation steps
- 50 g of tapioca flour
- 130 g of butter, room temperature
- 50 g of oat flour or finely grounded oat flakes
- 150 g of white rice flour
- 3 tablespoons of homemade milk kefir
- 1 egg, room temperature
- 1 teaspoon of powderd Ceylon cinnamon
For the filling
- 450 g of pitted grapes or fresh figs
To coat the edge of the dough
- 1 egg yolk
Preheat the oven to 175°C.
Put flours, cinnamon and tapioca in a bowl and mix. Add the diced butter and stir with your fingers to combine butter with the flour mixture. Then add the egg and kefir.
Knead the dough until everything is well combined, then roll it out in a circle between two baking sheets.
Transfer the bottom baking sheet, with the dough, on a round baking tin.
Arrange the pitted grapes in the middle of the dough, leaving the edge of the dough (approximately 5 cm) blank. When you add all the grapes, fold the edges of the dough inwards.
Coat the edge with beaten egg yolk,
The galette should be baked for about 40 minutes or until the dough become golden yellow in color (depending on the strength of your oven).
You can sprinkle the baked galette with powdered sugar or add a little honey if you want a sweeter bite.
Serve with coffee or tea and enjoy!
