A gluten-free galette (+ incredible gluten-free/vegan pie crust). This is my tried and true pie crust recipe, made into the easiest form of pie I know, a galette. The french pastry can be made savory or sweet and is always beautiful, despite it’s simplicity.
Have you tried galette before? I had only tried it once, at a lovely little restaurant in Helsinki, Finland (of all places), and I was smitten. A traditional French pastry made of flattened buckwheat flour dough, brushed with butter, and filled with fresh produce. All that to say, it’s a pie. A pie without any crust shaping or folding, without any technical skills required. It’s a beautiful dessert that will impress others, and delight your senses without causing any baking strife.
I must admit though, I’m most excited about posting this recipe for the pie crust. I’ve made this vegan and gluten-free crust several times now, and I’m always amazed at the flavor and flakiness of it. Gluten-free baking is my favorite part of being in the kitchen. I love creating dishes that I haven’t been able to eat for years, but honestly most of my baked goods come out mushy or crumbly, or any adjective associated with failed treats. This recipe is refined to perfection.
The only caveat is the time required. This would make a lovely Sunday baking adventure, as I think patience is the reason it came out so beautifully time and time again. Waiting for things to be the right temperature, or refrigerate, or melt. However, I’ve outlined it all below so you won’t have any trouble 🙂 Just don’t make substitutions! It will fall apart (I promise). The handling of the dough itself is quite easy, roll it out, fill it up (but not too much), and fold the edges over. Brush with coconut oil & bake.
I wanted to fill it with strawberries (in honor of Spring!), but they are not yet at Michigan farmer’s markets. Fair enough as it’s still freezing. However, I was able snag a few local pears and used them instead. It was delicious. Although strawberry and balsamic is absolutely the next galette I’ll be baking.
Replace the pears with any fruit you’d like, adding in spices and herbs, or even replacing the fruit with fresh vegetables (spinach + mushroom would be delicious for brunch) and omit the maple syrup. It’s a beautiful dish made to be shared, but I won’t tell if you eat it all yourself;)
- ½ cup white rice flour
- ¼ cup gluten-free oat flour (grind ¼ cup oats in a blender)
- ¼ cup buckwheat flour (grind ¼ cupbuckwheat groats in a blender)
- ¼ cup arrowroot starch (or use cornstarch)
- 2 Tbspflax meal
- 1 Tbsp sugar (I used coconut sugar)
- ½ tsp sea salt
- ⅓ cup coconut oil
- ¼ cup ice water (add a few ice cubes to a ¼ cup cold water)
- ¼ cup cold buttermilk (1/4 cup almond milk + 1 tsp apple cider vinegar mixed)
- 2 small-medium pears, sliced
- 1 Tbsp maple syrup
- 1 tsp vanilla
- 1 Tbsp arrowroot/cornstarch
- 1 Tbsp flax meal
- ½ tsp cinnamon
- Stir together flours in a large bowl.
- Drop teaspoon sized pieces of coconut oil throughout the dry mixture, and work it in with your fingertips until a crumbly mixture results, with some larger and some tiny clumps.
- Mix together ice water and cold buttermilk and slowly stir into flour mixture (go slow here!)
- Knead the dough until you create one ball (do not over-do it) and refrigerate 30 minutes.
- Pre-heat oven to 350 degrees F.
- Prepare your filling by slicing the pears and combining all filling ingredients in a small bowl.
- Sprinkle flour on your preparation surface and roll out the dough into a large circle, about ⅛ inch thick. Transfer to a lined baking sheet or pie pan.
- Place filling in the center and fold up the edges. If there are breaks in the dough, just squeeze them back together with your fingertips so it doesn't break when baking.
- Brush the top with melted coconut oil (I used ½ Tbsp) and sprinkle with coconut sugar.
- Bake 30-40 minutes until top is golden brown and pears are bubbling.
Don’t forget the cream.