Just take a few seconds and look at that galette! I finally made a vegan, gluten free pasty crust that is neither oily nor taste like sand. It tastes like pie crust I asked my dad the all important question…is it good considering it’s gluten free, or is it good? The response was that it’s just good!
I basically followed the recipe for the Individual Heart Shaped Apple Galettes from Veganomicon, but obviously I didn’t make them heart shaped. I was having issues drawing just one heart with a knife. I didn’t have the patience to do 6. So I got out a saucer and traced around it with the knife. I only got 5 of them instead of 6, but with a slightly smaller circle, I could easily make 6. I also used closer to 2-3 tsp of apricot preserves per galette so that I would have a thin layer over the whole crust. Mine was a reduced sugar preserve from Trader Joes. I also replaced the regular brown sugar with turbinado sugar just because it’s what I have in the cupboard.
As lovely as the galettes are, and they are indeed lovely, for me the most important thing here is the crust.
- 1 cup of this gf all-purpose flour
- 1/4 cup garfava flour
- 3/4 sorghum flour
- 1/2 tsp xanthan gum
- 1 tablespoon granulated sugar
- 1 tsp salt
- 1/2 cup coconut oil (2011 update: spectrum shortening works even better)
- 1 tsp apple cider vinegar
- 1/2 cup very cold water (you may end up needing more, but I did not)
Before beginning to mix the crust, refrigerate the coconut oil for about 15 minutes to get it more the consistency of shortening. Don’t leave it in the fridge too long or it will be hard. Trust me on this, I did it once – I could hardly cut through it with a knife.
In a medium bowl, using a whisk or a fork, mix the “all-purpose”, garfava, and sorghum flours with the xanthan gum. Add and mix the salt and sugar. Divide the coconut oil into thirds. Add 1/3 coconut oil in small chunks to the flour mixture and cut in. Repeat with each of the other two thirds. (You will cut in 3 times).
In a separate small bowl or measuring cup, mix the vinegar with the 1/2 cup of water. Again working in 3 batches, mix the water/vinegar mixture into the dry ingredients with a fork. The dough should hold together. If you need to add a little more water to achieve a good dough consistency, you can add up to 1/4 cup more.
Gather the dough into a ball and knead it until it all holds together. Form into a ball and flatten out a bit. Refrigerate for about 30 minutes. After 30 minutes it is ready to roll for the galettes or for a pie. Keep some of the gf all-purpose flour on hand for rolling. Flour the surface (my surface was wax paper taped to the counter) and the rolling pin and lightly flour the dough surface.
I haven’t baked a 2 crust pie in many years, but I would expect this crust would be plenty. It was even easy enough to work with that I think it might make a nice lattice crust. It didn’t stick, it rarely cracked and I could pick up the rounds of it and carry it over to the pan that was waiting to bake these beauties.