Tuesday, August 9, 2011

Raspberry Cinnamon Galette


Raspberry Cinnamon Galette
(Adapted from emerils.com and allrecipes.com)
dairy-free/gluten-free/soy-free

1 cup WHITE RICE FLOUR
1/2 cup POTATO STARCH
1/2 cup TAPIOCA FLOUR
1/4 teaspoon SALT
2 tablespoons SUGAR
1 teaspoon CINNAMON
6 tablespoons COLD BUTTER, diced
1 large EGG, beaten
1 tablespoon WHITE VINEGAR
3 tablespoons ICE WATER
1 1/2 cups RASPBERRIES
2 tablespoons SUGAR

1. Preheat oven to 350F. In a medium bowl combine the flours, salt, sugar, and cinnamon. Cut in the cold butter with two knives or a pastry blender until crumbly.
2. Form a well in the center of the dough and add in the egg and vinegar. Sprinkle the water over all and mix well. The dough should just form a ball.
3. On parchment paper, use rice flour to roll out the dough into a large circle, about 1/8 of an inch thick.
4. In a bowl, mix together the raspberries and the sugar. Distribute them evenly in the center of the crust.
5. Fold the crust up over the fruit. Make sure there are no holes. Optionally, egg wash the crust and sprinkle sugar on it. Bake for about 25 minutes or until slightly browned.

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