Gluten Free Apple Galette

• 

  Filling

  • 1/4 cup brown sugar (60 mL)
  • 1/4 cup sour cream (60 mL)
  • 2 Tbsp maple or corn syrup (30 mL)
  • 1 tsp ground cinnamon (5 mL)
  • 1/4 tsp ground allspice (1 mL)
  • 3 large Granny Smith apples, peeled, cored, and sliced (3)

  Pastry Pie Dough {Gluten Free}

  • 1/2 cup white rice flour (125 mL)
  • 1/4 cup brown rice flour (60 mL)
  • 3 Tbsp potato starch (45 mL)
  • 3 Tbsp almond flour (45 mL)
  • 2 Tbsp tapioca starch (30 mL)
  • 3/4 tsp xanthan gum (4 mL)
  • 1/2 tsp baking powder (2 mL)
  • 1/4 tsp salt (1.25 mL)
  • 1 Tbsp sour cream (15 mL)
  • 1 Tbsp white vinegar (15 mL)
  • 1 large egg (1)
  • 1-3 Tbsp ice cold water (15-45 mL)
  • 1/4 cup canola oil, frozen (60 mL)

  Topping

  • 1 Tbsp milk (15 mL)
  • 1 Tbsp turbinado sugar (15 mL)
• 

  Plan Ahead:

  1. Measure out 1/4 cup (60 mL) canola oil in a plastic container and place in freezer overnight.
  2. Preheat the oven to 375°F (190°C). Place a sheet of parchment paper on the counter, and cut a piece of plastic wrap to place over the dough when rolling it out. You will also need a large baking sheet with sides to bake the galette on.

  Filling

  1. Stir together the brown sugar, sour cream, syrup, and spices in a bowl. Add the apple slices, and stir to coat. Set aside.

  Pastry Pie Dough

  1. Whisk together the rice flours, potato starch, almond flour, tapioca starch, xanthan gum, baking powder, and salt until fully combined.
  2. In a small bowl, whisk together the sour cream, vinegar, egg, and 1 Tbsp (15 mL) of ice water. Set aside.
  3. Working quickly, use a pastry blender to cut in the frozen canola oil. It may be easier to roughly chop the canola oil on a cutting board before adding it to the dry ingredients.
  4. Stir in the wet ingredients, adding an additional 1/2 Tbsp (7 mL) of ice water at a time, until the dough comes together into a ball. If you accidentally get the dough too wet, correct it by adding a little extra brown rice flour.
  5. Sprinkle a small amount of rice flour on the piece of parchment paper. Scrape the dough onto the prepared paper, and cover with the piece of plastic wrap. Form the dough into a disk, and begin rolling it out, turning the parchment paper and repositioning the plastic wrap as necessary, until the dough is about 16-inches (40 cm) across.
  6. Spoon the apple filling into the middle of the dough, leaving the outside 3-inches (7.5 cm) empty.
  7. Use the parchment paper to lift the empty dough over the filling on one side, turning and repeating, making sure that your seams are overlapping. You will create five sides by doing this, creating a pentagon shaped galette.
  8. Place the baking pan beside the counter, and quickly drag the galette on the parchment paper on the baking sheet.
  9. Brush the top of the galette with milk, and sprinkle with turbinado sugar.
  10. Bake in the preheated oven for 45 minutes, or until the crust is a nice golden brown, and the filling is bubbly.
  11. Allow galette to cool at least 10 minutes before serving. This apple galette is best served warm with a scoop of vanilla ice cream. Leftovers can be covered and refrigerated for up to 2 days.

Nutritional Analysis

Calories

270

Total Fat

11 g

Saturated Fat

2 g

Cholesterol

30 mg

Sodium

115 mg

Carbohydrates

41 g

Fiber

3 g

Sugars

20 g

Protein

3 g

Potassium

145 mg

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