Gluten Free Galette Crust
Prep Time: 20 Min
Makes: Two 9-to 91/2 inch Galette Crusts
Crust Ingredients:
2 2/3 cups oat flour (gluten-free)
1/2 cup coconut sugar
1 /3 cup tapioca flour
1/4 teaspoon sea salt
14 tablespoons (11/2 + 2 tbsp {200 g}) unsalted butter. cold, cubed
1 large egg
11/2 vanilla extract
1 teaspoon water
Step 1: In a small bowl, whisk together egg, vanilla, and water. Set aside.
Step 2: In a large bowl, combine oat flour, coconut sugar, tapioca flour, and sea salt.
Step 3: Add the cold butter cubed butter to the flour mixture and coat the butter. Incorporate the butter into the flour with a pastry cutter or a fork until the mixture resembles sand. Pour in the egg mixture and mix well with a fork.
Step 4: Empty the mound onto a clean countertop and bring the dough together by pushing the dough across the work surface away with the palm of your hand. Work quickly to keep the dough cold. Once the dough has been worked, bring it into a pile, divide it in half, wrap each half in plastic wrap, press flat to form a disk, and chill in the refrigerator for 45 min or until the dough is needed.