Gluten Free Pastry Dough | Mushrooms and Goat Cheese Galette

mousaka recipe
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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.

Learn to bake like a Pro

This recipe was taught in my a pervious live online cooking class. If you want to learn techniques for making amazing things in your own kitchen check out my Unlimited Cooking Class subscription for $15 a month.

 

Tori Sellon

Tori Sellon

I hope you enjoy the recipes you find here. I'm passionate about developing creative recipes that can be easily followed and enjoyed by all.

I only use real food ingredients and believe organic and clean foods not only make us feel better but taste better too.

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