This month, we re-created our stunning August cover recipe into a gluten-free treat. (And it's also our current Cooking Club recipe!) Our Very Berry Galette is an easy free-form pie, with no crimping or mussing involved. Packed with sliced and whole seasonal berries, this gluten-free dessert comes together in under an hour.
We used Robin Hood's Nutri Gluten-Free flour blend in our makeover recipe and found the dough pretty easy to work with. Because gluten-free flour tends to be a little dry, be careful it doesn't crack too much when rolling out and folding the pastry. The dough is very easy to pinch back together if it cracks while rolling. When folding the edges, we used the parchment paper base to help fold the pastry over the filling (see video below), then we pinched any cracked areas together around the galette. We then sealed the dough with a beaten egg.
The result? A delicious galette! Because the pastry is quite crumbly, the taste is more reminiscent of a 'crumble,' but we swear, it's as easy as pie.
A few tips:
*We did experience a little bit of filling oozing out during the baking process, but it was minimal, and it didn't harm the galette. After folding the pastry over the filling, it is crucial to go around the edges and pinch any cracked bits back together before brushing on the beaten egg.
*The pastry is very crumbly and fragile after baking, so it is best to serve the galette on the parchment paper.
*You can experiment with other gluten-free blends, but because all blends are different, some may work better than others. Our readers have also had success using Cloud 9's Gluten-free Flour.
Prep 30 min Total 1 hour
Ingredients
*Use any mix of soft fruit like berries, peaches, plums and apricots.
Instructions
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