When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
The Little Dixie Cook’s Mixed Berry Galettes
- 1 cup brown rice flour
- ½ cup sweet white sorghum flour
- ½ cup cornstarch
- 1 tablespoon white sugar
- ½ tsp. xanthan gum
- ½ tsp. salt
- 1 egg
- 12 tablespoons cold unsalted butter, diced
- 5 tablespoons ice cold water
- 1 cup blackberries
- 1 cup blueberries
- 1 tablespoon sugar
- zest of 1 small lemon
Extra: 1 egg whisked + a few pinches of white sugar
- Preheat oven to 350 F.
- To make crust, whisk dry ingredients together in a medium sized bowl then add to a food processor.
- Add cold butter to processor and pulse until mixture resembles peas.
- Add egg and pulse until just combined.
- Add 1 tablespoon of water at a time until dough starts to come together. It’s ready when you can pinch it in between your fingers and it stays together.
- Form dough into a ball, wrap in plastic wrap, and place in refrigerator for at least 30 minutes.
- While dough is chilling, add blackberries, blueberries, sugar, and lemon zest to a bowl, and mix together well. Set aside.
- To make galettes, cut the chilled dough into 6 equal pieces. Form each piece into a ball, sprinkle a wooden cutting board with tapioca or corn starch, and press each ball into a roughly 6-inch wide disc. Place several tablespoons of berry mixture into center of disc. Carefully fold over each edge, making an open-faced pie.
- Brush the edges of each crust with egg wash and sprinkle with sugar all over.
- Bake roughly 25 minutes, or until golden brown.
- Top with whipped cream and a bit of lemon zest!
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.