The beautiful figs at the färm store looked so gorgeous, I had to take them home and make a galette. I wanted to experiment with a gluten-free flour so I got a rice and -chestnut gluten free flour.
I find it daunting to gluten free bake, I ve a few recipes down with almond flour but want to branch out. I am lucky not to be gluten intolerant but I like to try new things.
I researched online recipes for gluten free galette recipes and found that you can substitute 1 measure regular flour with 3/4 measure rice flour. However often recipes require for something called Xantan gum or tapioca flour – neither are ingredients I ‘ve in my pantry, not ever have.
I tried 4 times making the dough and it was either really wet, really dry, something horribly floury tasting, and than the final version that worked … kind of. I think maybe galettes are not ideal for gluten free versions. Puff pastry is the way to go, but here is the recipe I think that works enough to merit this post.
GALETTE – is a round flat rustic cake topped with fruit. ingredients are flour, butter, sugar, salt and iced water. Fruit used is best not to soppy like stone fruits or apples are great.
WHITE RICE FLOUR – made from milled rice, often used as substitute for wheat flour and thickening agent. Chinese rice noodles are made from white rice flour. White rice flour is great in cakes.
STEP 1: add flour, sugar, salt to a bowl. Add the cold cut butter and either pulse in food processor or kneed by hand.
STEP 2: the consistency is quite crumbly, add a teaspoon at time iced water ( must be very cold) and combine till it forms a ball.
STEP 3: wrap in waxed fabric ( versus single use cling film) and refrigerate for minimum an hour.
STEP 4: flour a baking sheet and roller, roll out the dough gently. Top with slices of figs, leave an outside rim of 3 cm, pack them tight as they will shrink while baking. Flip over the sized and crimp to hold.
STEP 5: Brush with beaten egg the rim and dust with sugar. Bake for 45 minutes in pre-heated oven at 180 C.
STEP 6: Remove and let cool, serve with sweetened whipped cream mixed with chestnut puree.
My gluten free figs galette with chestnut cream
Yield 6 slices
- 10 small ripe figs ( French), sliced
- 120 gr white rice flour (milled rice)
- 80 gr almond flour ( ground almonds)
- 20 gr or 2 table spoons sugar - extra sugar for sprinkling
- 130 gr butter, cool cut in cubes
- 40 ml ice water (ice blocks melting)
- pinch of salt
- 1 egg, beaten with a fork ( egg wash)
- 100 ml cream, whipped with a dusting of sugar
- 2 tablespoon chestnut paste, unsweetened
- Add the flours, salt and sugar, mix well. Add the butter and either pulse in a x the mixture till almost fully combined into a ball. Add tea spoon of ice water if mixture is dry.
- Tip out the dough on a lightly floured baking sheet ( use some rice flour) and form a ball. Cover with wax coated fabric ( versus cling film) and refrigerate for minus an hour but overnight is even better.
- Roll out in a circle with lightly dusted rolling pin, a couple a millimetres tick.
- Layer the sliced figs into the middle and pack them tight as they will shrink in the oven. Keep a rim of about 3 cm free.
- Fold over the edges gently. Brush with the egg wash and sprinkle with sugar.
- Bake in pre heated oven at 180C for 40 to 45 minutes. Let cool and serve with chestnut cream. To make the cream: gently fold the chestnut paste into the whipped cream.
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals.