Gluten-Free Galette Dough Recipe (2024)

FAQs

Is galette crust same as pie dough? ›

A galette is a free-form pie that is made, not in a pie dish, but on a sheet tray. One single layer of pie dough is rolled out into a large circle and generally topped with a fruit filling, like apples or blueberries.

While in most restaurants the galette will be made with 100% buckwheat flour, it's always important to ask, as some places may cut the buckwheat with regular wheat flour as well.

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

Traditional methods used by many artisanal bakers in France involve a longer fermentation process that can break down gluten in the flour, making it easier to digest. This may explain why some celiacs have reported being able to tolerate small amounts of French bread and pastry without experiencing symptoms.

The additional xanthan gum makes gluten-free dough slightly stretchy and allows it to capture carbon dioxide bubbles during bulk fermentation (the initial rise). Once the dough is deflated and transferred to a bread pan, the xanthan structure breaks down.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

Does adding vinegar to pie crust stop gluten? ›

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.

Pie, is by definition, baked and served in a sloped sided dish. Galettes are totally freeform, no pan, fancy adornments or crimping necessary. Think of a pie as the undergarment equivalent of wearing Spanx.

The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."

In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.