This dough comes together the way a great galette base should: cold cubes of butter worked into the dry mix until it turns coarse and crumbly, with a splash of apple cider vinegar and ice water bringing it just barely together into a shaggy, pressable mass. A chill in the fridge firms everything up so the butter stays in distinct little pockets, which is exactly what gives the finished crust that shattery, flaky texture once it bakes. Rolled out into a wide, rustic circle, it's sturdy enough to hold a generous pile of filling but still rolls thin and tender underneath. The pea-sized butter bits and light hand-tossing are the real technique here, and they translate beautifully no matter what you're wrapping inside. It's a dependable, from-scratch base that fits neatly into a gluten free kitchen, ready for whatever savory filling you're planning to fold into it.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
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