Comments on: Yogurt and Olive Oil Gluten Free Galette Recipe

By: kseniaprints

kseniaprints — Thu, 10 Oct 2024 13:10:01 +0000

In reply to Pat. Exactly! Just do brie, thyme and pears.

By: Pat

Pat — Tue, 08 Oct 2024 14:23:28 +0000

you mention a pear & brie tart filling but the link goes to a pear & brie quiche recipe. Would you just omit the yogurt and eggs to use in this galette pastry? Or would you need to substitute something else as well.

By: kseniaprints

kseniaprints — Tue, 27 Aug 2024 17:52:20 +0000

In reply to maryann.

I wouldn't use this recipe 1:1 with almond flour. You would def need to augment it, my favorite is arrowroot. I have this pie crust that is fully almond flour and arrowroot and that's what I would recommend that you use: https://immigrantstable.com/gluten-free-pecan-pie/

By: maryann

maryann — Sat, 24 Aug 2024 21:27:00 +0000

will this recipe work with straight almond flour? Would you suggest adding any thing else ...tapioca, cornstarch, arrowroot etc etc????

By: kseniaprints

kseniaprints — Wed, 21 Aug 2024 17:38:46 +0000

In reply to Looseleaf__Leslie. Hi Leslie, so first of all, I am REALLY sorry this didn't work for you. The only thing I can point out that I personally don't love Bob's GF flour and find that it requires a lot more liquid to work... I would have suggested adding more yogurt and olive oil until it came together. I have made this numerous times with various flours and it always works, but sometimes you have to tweak the quantities of liquid. Unfortunately, elevation, flour types and even yogurt types have so much impact on GF baked goods that it's really hard to come up with foolproof GF recipes.

By: Looseleaf__Leslie

Looseleaf__Leslie — Wed, 21 Aug 2024 16:32:29 +0000

I really wanted this to work--it sounded easy and foolproof--but it didn't. I added very little water, perhaps a tablespoon, it was a crumbly mess and so I just pressed it onto the pan. There was nothing to fold over as it did not hold together at all. It tasted like cardboard, looked like cardboard and was a big mess and disappointment. I used Bob's, good olive oil, and followed the recipe exactly as to chilling etc.

By: kseniaprints

kseniaprints — Fri, 18 Nov 2022 09:23:01 +0000

In reply to Shel. Oh no! I’m so sorry to hear that. I’ve made it numerous times with different types of flour mixes and even cornstarch alone, and never had an issue. The issue may be adding too much water in the end. This dough relies on olive oil and yogurt for its binding and liquid, so too much water can be an issue. Did you use Greek yogurt perhaps? That one needs a bit of thinning out usually. And did you chill it enough after mixing? Can you advise me on what you did so I can help troubleshoot it?

By: Shel

Shel — Fri, 18 Nov 2022 04:43:20 +0000

i'm flummoxed. i followed this recipe exactly, and used bob's 1:1. even after 5 tablespoons of water, I had a crumbly mess. i'm so bummed. all of these good reviews make me think this was fail-proof. i don't know what went wrong.

By: kseniaprints

kseniaprints — Sun, 13 Nov 2022 18:59:12 +0000

In reply to SMJ. This makes me so happy! It’s truly my new fave dough for galettes and pies. I love how easy and flexible it is.

By: SMJ

SMJ — Tue, 08 Nov 2022 02:29:19 +0000

I found this dough to be much easier to work with than any butter-based one. I'm not entirely sure why, but it was less sticky and easier to roll out. It tasted great and I didn't notice any texture difference (vs butter) when baked. So this is definitely my new go to crust! Thank you!

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:04:36 +0000

In reply to veenaazmanov. We all need these go-to quick base recipes in our arsenal!

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:04:09 +0000

In reply to Leslie. Effortless is key for my baking with two little ones at home!

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:03:43 +0000

In reply to Michele. I am so glad! Developing allergen-friendly versions of common recipes is my favorite thing to do

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:03:09 +0000

In reply to Mikayla. The coconut oil is another fave of mine!

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:02:48 +0000

In reply to Tracy. I am so happy you liked it!

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:02:04 +0000

In reply to Amanda Mason. I am so glad! This has become my go-to since I developed it.

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:01:47 +0000

In reply to Danielle. It's a must when you cook for people with allergies! I always try to have variations and adaptations for different food sensitivities.

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:01:11 +0000

In reply to Kate. It really helps offset the dryness GF baking usually has

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:00:32 +0000

In reply to LaKita. This is the best gluten free galette crust I've ever tried! You're not going to regret it

By: kseniaprints

kseniaprints — Fri, 12 Aug 2022 16:00:14 +0000

In reply to Ann. I find regular pie crust takes a while to make, and this oen is so much easier! I also don't always have a ton of butter on hand, and this uses NONE.