Grainless Peach Galette

Peaches are in season and I had a ton to use up, so I bring to you the Peach Galette. This recipe is very similar to making a pie, but easier! Grainless and gluten free baking is often challenging because the flours don’t bind the same as regular flour, which often results in a dry, crumbly mess. After some experimentation I have finally found the perfect combination for a flakey pastry that does not crumble! This recipe is grainless, gluten free, dairy free, paleo, vegetarian vegan (option), soy free and refined sugar free.

Grainless Peach Galette

Makes: 2 medium or 1 x-large galette

 Crust Ingredients:

  • 1 1/2 cup almond flour

  • 1 cup arrowroot powder

  • 1/2 cup butter (or vegan butter) 

  • 1 egg (or 1 flax egg as vegan alternative)

  • 1 tbsp raw cane sugar

Filling Ingredients:

  • 6-8 peaches, sliced thin

  • 1/3 – 1/2 cup raw cane sugar  (I used 1/3 since I don’t like it super sweet)

  • 1/2 lemon, squeezed

  • 3 tbsp arrowroot powder

Directions:

  1. Preheat oven to 350F.

  2. In a food processor combine almond flour, arrowroot powder, butter (chopped into pieces, do not melt), egg and sugar. It should be a dry dough, if it isn’t add a couple more tbsp of arrowroot powder.

  3. Once fully mixed, flour the surface of a piece of parchment paper  (I used arrowroot powder) in preparation to roll out with a rolling pin.  Form the dough into a ball and place on top of the floured surface. For an XL galette keep as one ball, for two medium sized ones (like I made) form into two balls. NOTE: Gluten free flours are very sticky so you are going to want to add extra flour on top of the dough as you roll, otherwise it will stick and break apart. It also works well if you wet your hands with cold water to help form and cover cracks as needed.

  4. Roll out dough into a circle shape on the parchment paper. Its ok if the edged are ragged. The dough should be fairy thin.

  5. Once the dough is rolled, in a mixing bowl combine all of the filling ingredients.

  6. Take the filling and place on the inside of each rolled-out dough. Leave approx 1 1/2 inches around the edge.

  7. Once filled, fold over the outside edges. As said above, wetting your hands with cold water works best when working with this dough.

  8. Carefully transfer the parchment paper + galette onto baking sheet. Bake for 35-40 minutes. It will be done with the edges of the crust are golden and the filling is bubbling.

  9. Let cook on a wire rack for 15 minutes before serving.

 

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