Reader Request: GF Galette Dough

A while back, when I made this Tomato and Eggplant Galette,  I was asked to experiment with gluten free galette dough. I researched several GF galette doughs online (check out the most promising here and here), but most used rice flour. Rice flour is, of course, gluten free, but I actually have a relative that can't have gluten or rice and so I figured why not try and create a rice and gluten free dough? That way, at family functions, I have a built-in pot luck dish. (Thinkin' ahead, I am.)

So, a trip to Whole Foods was in order to scope out the GF flour options. After much debate (poor WF people must of thought I was crazy...up and down all those aisles), I settled on Bob's Red Mill GF All Purpose Baking Flour (Ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour and Fava Bean Flour). It was free of rice and gluten and I thought just maybe it would be able to substitute well in the original galette dough recipe. Turns out, it did, with the addition of a little xanthum gum.

To keep the integrity of this experiment, I did a blind study on the hubs. I cooked this GF Tomato and Zucchini galette and also baked up a Zucchini and Caramelized Onion galette on a dough full of gluten. Then served husband both. The man couldn't tell the difference - success. Even after I told him which was which, he needed a reminder when heating up the leftovers.

Some of the reasons I love galettes is that they are:

• Ridiculously easy to make
• Good for both savory and sweet fillings
• Delicious as leftovers - reheated or straight from the fridge

Check out that flaky crust!

Gluten & Rice Free Galette Dough:

Ingredients:
1 1/2 c flour
1 1/2 tsp. xanthum gum
1 t table salt
1 stick butter diced
1/4 c strained sheep's milk yogurt
1/4 c ice water
2 t lemon juice

Strain the yogurt until enough water drains out that it is a similar consistency to sour cream. You'll need to start with a bit more than a 1/4 cup so that when it drains off some water, you'll have 1/4 cup for the recipe.

In a food processor, combine flour, salt and cold butter. Pulse 10 times (1 second each) to form crumbles. Mix in the sour cream and lemon juice and slowly start to add the water pulsing 10 more times or until the mixture starts to form a ball. I did not need all 1/4 c of the water to get the mixture to form a ball, so add slowly and not all at once - you may have a bit leftover - it's ok. Remove from the food processor and place on a (GF) floured silpat or parchment paper. Press out into a 10" diameter circle, cover with plastic wrap and place in the refrigerator for at least 1 hour. When you are ready to fill, remove from the fridge and form a 16" diameter circle and spread your filling* on the dough, leaving 2-3" of the edges exposed. Fold the edges over and bake in a 350 F oven for 45-60 minutes or until the edges are browned and the dough is cooked through. 

 * I used the filling from this Eggplant & Tomato Galette, substituting eggplant for zucchini.