Chatelaine Kitchen

Recipe makeover: Our gluten-free very berry galette

We re-worked our stunning August cover recipe into a gluten-free dessert. It may be our favourite gluten-free treat yet!

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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.

Gluten-free Very Berry Galette

Prep 30 min
Total 1 hour

Ingredients

Pastry

  • 11/4 cup Robin Hood Nutri Gluten-Free flour blend
  • 1 tbsp granulated sugar
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 4 tsp ice water
  • 1 tbsp lemon juice

Filling

  • 1/2 cup packed brown sugar
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 4 cups berries* (strawberries sliced if large)
  • 1 egg, beaten
  • 1 tsp coarse sugar
  • icing sugar (optional)

*Use any mix of soft fruit like berries, peaches, plums and apricots.

Instructions

  • WHIRL flour with granulated sugar, xanthan gum and 1/4 tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky.
  • POSITION rack in bottom of oven. Preheat to 375F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12-in. wide. Pastry will be very thin and edges will be uneven. (If pastry cracks around the edges, just push or pinch it back together). Transfer parchment and pastry to a large rimmed baking sheet.
  • COMBINE brown sugar and cornstarch and 1/8 tsp salt in a large bowl. Stir in berries until coated. Tumble fruit mixed onto centre of pastry, forming a 10-in. circle. Using your parchment paper as a guide, gently fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry, and edge will be uneven. Pinch together any corners that may have cracked. Brush pastry with beaten egg, then sprinkle with coarse sugar.
  • BAKE until pastry is golden and mixture is bubbly, 35 to 40 min. Serve warm with vanilla ice cream, or cool and dust with icing sugar.