The gluten-free diet is not a problem for me, as gluten-free foods are actually the ones that I like. But working with gluten-free dough is a completely different story. My first attempt at making bagels, ended up as successful making of rocks…inedible. As I am not a quitting type of person, I sought the help from Adrijana Brucic, gluten free dough wizard. Be sure to visit her blog Bezglutenska radost for tasty and delicious gluten free recipes. Adrijana does wonderful things with gluten-free flour and shares her experiences selflessly. She also holds workshops where I realized that gluten-free dough is not such big deal at all – when you know what you’re doing 🙂
And Adrijana knows! So, my dear Adrijana, thank you for everything!
Ingredients and preparation steps
For the galette
- 120 grams of butter (room temperature)
- 3 tablespoons of homemade kefir
- 1 egg
- 50 gr of tapioca
- 200 gr of gluten-free flour (Organ)
- For stuffing:
- 500 g of figs
- 2 tablespoons of peach jam
To coat the edge of the dough
- 2 tablespoons of peach jam
- 1/2 teaspoon cinnamon
Preheat oven to 180 ° C.
In a medium bowl, combine the flour and tapioca. Add the butter and work into the flour with your fingers, then add the egg and kefir.
Knead the dough until it is all well combined. The dough should be soft to the touch and come together when pressed between two fingers.
Roll it out with a rolling pin between two parchment of baking papers to form a circle.
Transfer the lower baking paper with the dough into a round baking tray.
First coat the dough with a peach jam.
Then, lay the sliced figs into the center of dough circle, leaving the dough edge (approximately 5 cm) empty. After arranging figs, fold the edges over the dough, pressing as you fold.
You can coat the edge of a galette with a yolk but I coated it with the peach jam and the cinnamon.
Galette should be baked for about 40 minutes or until the dough turns golden brown (depending on your oven).
Serve with coffee and you can add a ball of your favorite ice cream with the warm Galette.
Enjoy!
