Also try this caramelized onion tart and French onion tart. With the cold days slipping by us, I’m making the best of whatever time I have to spare by baking up pies and tarts. One of my favorites among the foods I’ve baked up recently has been this Gluten-Free Caramelized Onion and Mushroom Galette. Caramelized mushrooms and onions make a great stuffing for savory tarts, and in this rustic galette they are absolutely divine. I add in a dash of fresh thyme, some salt and ground black pepper, and a splosh of white wine to help the onions and mushrooms reach that perfect, sweet, brown stage, and that’s pretty much all you need. But the real star here, at least to me, is that gorgeous, golden, flaky, buttery – and gluten-free – crust that delivers all of that mushroomy, oniony goodness into your mouth. I’ve used all-purpose gluten-free mixes quite a bit in recent months to bake up pie crusts, but some versions tend to leave me feeling less than happy. This time I devised a mix of my own with sorghum flour, rice flour, chickpea flour and cornstarch. The combination produces a dough that’s got great flavor and the perfect, flaky texture you want for your pie. The technique is pretty much the same you’d use to make any pie dough. Cut in the vegan butter, drizzle in the cold water, and mix it all up with a fork until the flour is moistened through and comes together in a dough. Don’t overmoisten, but just as important, don’t use too little water either because you want the dough to hold together. Check to get new recipe updates by email.
Gluten-free flours don’t have gluten, the glue (or protein) that gives regular dough elasticity and structure and makes it so easy to work with. As a result, you can’t just slap your gluten-free dough on to a surface, roll it up, and plunk it into the pie plate or baking sheet or whatever. You do need to exercise some caution and care, like rolling the dough between layers of parchment paper. But if you’re trying to avoid gluten, or just can’t eat it, it’s well worth the slight effort. Don’t worry if you make some small mistakes or if your galette looks rustic – that’s pretty much a given with gluten-free doughs, and when it tastes so great, why worry?
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