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Gluten-Free Plum Galette with Cardamom, Sugar-Free or Not

I have a new god and his name is Carol .

A year ago, when I was free, I tried making pancakes, pies, tarts, fruit galettes, and more. Some work well , some do, and others are a complete disaster. Most of the time I can't get rid of the "golden" taste and/or crumbly texture of the flour I use, so I abandon it.

At some point during the year I realize how much I miss pie dough. Light and crunchy cake. Almost an obsession. I grew up eating my mother's cakes. He taught me by example how to make a flaky, feather-light crust. I need to figure out how to make the cakes and desserts my girlfriend read about.

Not long ago, my signup link on Carol's blog announced a new gluten-free flour, Simply Gluten Free . Carol's guarantees gluten-free flour, pastries, pies, cookies, bread, biscuits, pizza (!) and more. It can be used for cups as well as for normal dough.

Will this be the savior of my pie crust?

I ordered some. As soon as it arrived, I made the cake dough, rolled it into a large circle, and filled it with beautiful fresh plums. I put it in the oven. I was waiting. I waited 50 minutes. This is suffering.

Finally it's time to take the galette out of the oven. Then it must be cold... more pain.

Finally I cut a piece. a little I...


Paradise! Is the paradise. There are pieces. The light is delicious.

Carol, I greet you. HELLO!

Gluten-free plum and cardamom galette
Christine's original recipe was inspired by Carol Kaczynski's amazing gluten-free all-purpose flour .
(Print recipe)
Ingredients to prepare the shortcrust pastry:
1 cup gluten-free flour (see link above)
1 sachet of Splenda or 1 tablespoon of granulated sugar
a pinch of salt
1/3 cup cold unsalted butter, cut into pieces
2 tablespoons each of cold cream and cold water
Preparation:
Mix flour, sugar, salt. Place in a food processor and add pieces of butter. Using a high-speed mixer, beat the butter and flour until they resemble fine sand, about 5 to 6 grains.
Add a few drops of cream through the probe, mix and close, then add enough water until the mixture is smooth. Squeeze the mixture between your thumb and index finger. If it comes together, it's ready. Be careful not to add too much liquid or the dough will be too wet.
Pour the mixture onto plastic wrap, bring the edges of the wrap together and form the dough into a ball. Shape the ball into a disk and refrigerate for 45 minutes to 1 hour.
Ingredients for plum filling:
10-12 ripe plums (yellow and red are best), pitted and cut into 1/4-inch pieces. Makes approximately 3 cups* See cooking notes
Sprinkle with Splenda or granulated sugar to taste** See chef's notes
1/2 teaspoon cardamom powder
1 tablespoon tapioca flour
1 tablespoon cold unsalted butter, cut into cubes
Heavy cream and vanilla sugar to finish the cake base.
Preparation:
Once the mixture has cooled, combine the plums, granulated sugar, cardamom and tapioca flour in a bowl. Leave at room temperature for 30 minutes to prepare the plum juice.
Roll out the cake dough to a 14-inch diameter on a piece of flour using gluten-free flour.
Roll out the dough on a rolling pin and place it in the center of a large baking sheet lined with baking paper or a pizza pan.
Place the plums (juice and all) in the center of the dough, spreading them 3 inches around the edges.
Spread plums with butter.
Fold pie dough about 1/2 inch, folding as necessary to create a smooth edge. Bring the smooth edges of the dough to about 3 inches from the plum, folding them as you turn them, leaving most of the plum visible in the center of the galette.
Lubricate the dough with cream and sprinkle with vanilla sugar. This is optional, but makes a nice crust.
Bake at 380 degrees for 45 to 50 minutes or until crust is golden brown and filling is bubbling.
Let cool 30 minutes before cutting.
Eat and enjoy! So think about the possibilities...



*I used 20 plums (10 red and 10 yellow) for a total of 5 cups. I save 2 cups of the mixture to make ice cream. Which will arrive soon. ;)

**I didn't measure the Splenda or sugar because the amount you use will depend on how tart or sweet your plums are. Add flavor and savor until you are satisfied. The plums I used were quite tart, so I added about 7 packets of Splendor. 6 tablespoons of sugar, which is less than 1/2 cup. The end result is a cake with a sweet finish.

One more thing: To set the record straight, Carol didn't know she was writing this post. Yes...it does now , after I posted. But there is no contract here. I was not asked to write this and have not received any compensation for it. Very satisfied with the gluten-free flour.



Copyright © 2005-2010, Christine Cooks. All rights reserved

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