Spring Fruit Galette with Bob’s Red Mill

There is one tradition that is a must in my household come Easter and its name, my friends, is baking.  From sweet hotcakes to a rustic bundt, it’s a requirement for the holiday.  Not only is it wonderful to get spoiled with a bit of sugary decadence, it’s a wonderful bonding activity that has been passed down from generation to generation in my family.  My mom learned the art from her grandmother and made it an integral part of Easter celebrations during my childhood.  Plus I always got to lick the bowl… obviously, the best memories I have as a kid.  And now with my own daughter learning and growing, I can’t wait to integrate this tradition into her holiday activities. When I was approached by Bob’s Red Mill to put together a recipe using their Gluten Free 1-to-1 Baking Flour, I couldn’t be more excited.  It’s hard to keep track of everyone’s food allergies during the holiday season, but it’s even harder to find a good gluten free recipe that actually tastes good.  But this new 1-to-1 flour eliminates the guess work… I literally can make my great-grandma’s Easter cake recipe and just substitute the regular flour exactly with the Bob’s Red Mill gluten free flour.  It’s that simple!  The 1-to-1 baking flour is perfectly formulated for baked goods, combining finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum.  With this unique recipe, you’d never even know the final product was gluten free. It’s all due to the protein in the sorghum flour.  Sorghum helps give baked goods a wheat-like texture and aids in authentic browning necessary for a perfect dessert.  So to put this new product to use, I decided to create a new recipe to incorporate into my family’s Easter celebrations.  Wanting a fun recipe to make with my daughter, as well as something that incorporated the feel of the holiday, I created a Spring Fruit Galette recipe using the Gluten Free 1-to-1 Baking Flour.  The full, printable recipe and instructions can be found at the bottom of the post, otherwise follow along as I make this delectable holiday treat… Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment or wax paper.  In a stand mixer, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, salt, and sugar. Mix thoroughly. Then add the softened butter to the mixer and mix until a large clump of dough is formed (mixing approximately 2 minutes). Add the cold milk to the stand mixer and mix until it is fully integrated with the dough. Remove the dough from the mixer and form into a round disk shape. Place on the parchment paper lined cookie sheet and cover tightly with plastic wrap. Place in the refrigerator to chill for approximately 30 minutes. To make the filling, combine the blueberries, blackberries, and brown sugar in a bowl. Slice the nectarine thinly and dice the candied kiwi, set aside. Once the dough has been chilled, remove it from the refrigerator. Using your hands or a rolling pin, flatten out the dough into a rough rectangular shape. The dough should be approximately 1 centimeter thick throughout. Spread the berries-sugar concoction in the center of the dough and then fold over the dough edges. Brush the outside of the galette with egg yolk and then place in the oven. Bake for approximately 20 minutes. After 20 minutes, remove the galette and place the nectarine slices on top of the tart. Place back in the oven for another 15 to 20 minutes. Remove from the oven and let cool. Garnish with the candied kiwi and enjoy!

There you have it!  A yummy Easter baking project that is sure delight all the senses.  Make sure to visit Bob’s Red Mill for more gluten free baking ideas and grab this exclusive coupon for their products here.  And if you try your hand at this recipe, make sure to send me a picture… it might just get featured in our next post!  Happy baking!