Gluten-Free Raspberry Peach Galette
About this Recipe
Recipe from Back to Baking Whitecap Books, 2011
- ⅔ cup rice flour (white or brown)
- ½ cup sorghum flour
- ½ cup tapioca starch
- 2 tbsp packed dark brown or demerara sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, cut into pieces and chilled
- 2 large eggs
- 1 tbsp cold water
- 1 tsp vanilla extract
- 2 cups fresh raspberries (or frozen, thawed)
- 2 peaches, peeled and diced
- ⅔ cup packed dark brown or demerara suga
- 1 tbsp tapioca starch
- ½ tsp vanilla extract
- ¼ tsp ground allspice
- 1 egg mixed with 1 tbsp water, for brushing
- Turbinado or demerara sugar, for sprinkling
Rice flour is quite neutral in color and taste. Sorghum flour has a mild nutty taste and is more of a dove color.
I intentionally selected the rice flour, sorghum and tapioca due to their workability and taste but also their affordability, since some gluten-free elements can be costly.
Unlike a traditional flour pastry dough that has to rest to relax the glutens in the flour before rolling it out, a gluten-free pastry dough needs to chill to set the butter and to allow the rice and sorghum flours to absorb some of the liquid for easier rolling.
To make this recipe sugar-free, simply eliminate the brown sugar from the crust (no replacement) and replace the brown sugar in the filling with ½ cup of agave syrup.