Gluten Free Pastry Dough | Gluten Free Short Crust
Going gluten free one of the things I missed the most is flakey buttery pastry dough, also known as short crust pastry dough. This gluten free pastry dough has it all. It has a wonderful taste and texture. You could server this to anyone and they would be thrilled with the buttery texture and taste. It’s not one of those recipes that’s pretty good for gluten free, it’s just a simply good pastry dough for everyone.
What is a Galette?
Have you heard the term “easy as pie”? Well the truth is pie isn’t that easy. It’s a lot of work to make the crust, roll it out, put it in a pie pan, par-bake and keep it from shrinking. There are a lot of steps. A Galette is an easy pie, where the curst is folded over on itself. I love making galette because it has that amazing short pastry crust, but you can skip several of the traditional steps.
How to make a gluten free pastry dough?
This particular galette is also gluten free because we use a mixture of buckwheat and cassava flour. I chose buckwheat because it is often used in different French pastries so it seemed a natural choice. Buckwheat is naturally gluten free and it has a nice nutty taste. As you can see from the photo is has a darker color which I think makes a beautiful rustic galette. To keep the pastry dough light and flakey I mix it would a quarter Casava flour but you could also use arrowroot or tapioca flour to get the same effect.
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Gluten Free Galette | Mushrooms and Goat Cheese
Ingredients
- Pastry Ingredients:
- 1 3/4 cups Buckwheat Flour
- 1/4 Cassava Flour
- 1 stick butter (cut into small pieces)
- 1 egg yolk
- 1/4 tsp salt
- 2 Tbsp water (adjust as needed)
- Egg for brushing
- Filling Ingredients:
- 1 small package of fresh goat cheese
- 1 tsp herbs de Provence
- 1 package of mushrooms sliced
- 1 large yellow onion, chopped
- 1/8 Cup Port or Brandy
- Salt to taste
Instructions
- Crust Instructions
- There are a couple of ways to make this crust. You can use a dough blade in the food processor or you can do it completely by hand.
- To make it by hand pile the 2 flours on the counter along with the salt and mix them tougher. Then, make it into a volcano, creating a well in the middle. Fill it with water then add the egg. Beat the egg and water together with a fork. Use a fork to start working the water into the flour. Once it starts to thicken then add the butter cubes. You can use a bench scraper to “cut in” the flour or you can just use your hands and start squeezing the butter and flour through your fingers to mix them together. You may need to wet your hands while working with the dough if it’s too dry. Once the dough is smooth and the butter is completely incorporated, shape the dough into a disk, wrap it in plastic wrap and have it rest in the fridge for 30 minutes.
- Resting the dough does 2 things. First, it allows the dough to hydrate by absorbing the water. This makes it easier to work with. Second, the butter fat becomes harder and then will form the flakey element of the crust.
- After it has rested you can roll the crust out as you would normally. Have some cassava flour on hand to dust the rolling pin and crust as you go. You can roll it out on a piece of parchment so that you can easily transfer it to the baking sheet.
- You can roll it into a circle or a rectangle, The edges don’t have to perfect since this is rustic.
- Filling Instructions
- Now prepare the filling.
- Mix the goat cheese with fine herbs like herbs de Provence. Set aside
- Chop an onion and sauté it in butter over medium heat to begin caramelizing it. Allow it to sit in the pan and have contact with the heat so that the brown edges will develop. Add salt as you sauté. Be careful to not over-stir. Over stirring will keep the brown sweet edges from developing.
- While onions are cooking start slicing the mushrooms. Add the mushroom slices to the pan and continue to sauté. Add more butter as needed. Salt to taste. Once the mushrooms and onions have cooked down, deglaze the pan with port or brandy.
- Assemble the galette
- Spread the goat cheese on the bottom of the crust leaving 1-2 inches around the edges. Then, add the mushroom and onion mixture on top. Next fold over the crust. If there are any cracks in the dough just pinch them back together.
- Beat an egg and use a pastry brush to brush the egg over the pastry.
- Bake at 400 for 15-20 mins. Because of the dark color of the buckwheat it won’t turn the same golden color as regular wheat flour, so keep an eye out and don’t allow it to burn.
- After removing from the oven, allow the galette to cool for a few minutes so that the fat in the butter can start to solidify. This will help the crust stay together when it’s cut.
