½cunsweetened almond milkother nondairy milks work well too
½tablespoonvinegar
For the Crust:
1cdairy free butter, Earth Balance buttery sticks work wellcold and cut into cubes
3call-purpose gluten free flour, Mama's Almond Blend is has a nice flavor
1 ½teaspoonxanthan gum, omit if your all-purpose gluten free flour has this in it already
1tablespoonsugar
1teaspoonsalt
½cdairy free buttermilk, cold
½cwater, important see note below
For the Galette Filling:
3½cblueberries, fresh or frozenfrozen will require a slightly longer bake time
⅓csugar
2tablespooncornstarch
¼teaspoongluten free ground nutmeg
1zest of lemon
For Garnish:
1egg for egg washskip this step if needing an egg free recipe
sprinkle sugar on the top of each galette
Instructions
Prepare dairy free buttermilk first. Mix dairy free milk and vinegar in a small bowl. Refrigerate for 5 minutes.
While the buttermilk rests prepare the crust in a large bowl. Stir together the flour, xanthan gum if needed, sugar, and salt. Add in the cubed butter and mix well.
Next add the dairy free buttermilk one tablespoon at a time to the crust ingredients. Mix ingredients well.IMPORTANT NOTE-- you may need to add in cold water if the dough appears dry and crumbly. Some gluten free flours need more water added to recipes. If you're baking with Mama's Almond Blend follow the directions as above. If you're using another flour blend you might need to add in water. For the Bob's Red Mill Gluten Free 1 to 1 Baking Flour I add in ½ c cold water.
Divide dough into 6 mini balls and wrap individually in plastic wrap. Place in the refrigerator for an hour or even overnight.
Preheat oven to 400° F. Line 2 baking pans with parchment paper and set aside.
Remove dough from the refrigerator one ball at a time. On a lightly floured surface roll out the dough with a rolling pin. Continue adding gluten free flour as needed so the dough does no stick to the countertop. The dough will make an 8-10 inch circle. Transfer the round mini dough form to the baking sheet. Remove another ball of dough from the refrigerator and roll out as previously completed. Continue until all dough has been rolled and transferred to the baking sheets. Keep in mind the best part of these galettes is their simple rustic form; their is no perfect uniform shape.
For the filling combine sugar, cornstarch, nutmeg, and lemon zest in a large bowl; mix well. Add in blueberries and gently incorporate.
Place ⅙ of the filling in the center of each crust. Then fold the dough over the filling. You should still see quite a bit of filling in the middle. Once the galette is formed I like to add a few extra blueberries to the very center of the galette.
Lastly, mix the egg with a fork and then brush dough with the egg wash. Then sprinkle the top of each mini galette with a light dusting of sugar.
Bake for 30-35 minutes. After the first 15 minutes rotate the pans in the oven for an even baking experience. The crust should look golden brown and the filling be bubbly and oozing out of the crust cracks.
Remove from oven and serve warm . Add optional dairy free ice cream or whipped topping to the center of each mini galette.
Refrigerate any leftovers in an airtight container. These make great breakfast leftovers!