This gluten-free blueberry galette is a no-fuss, rustic tart that's also as chic and effortless as it was tasty. The crust was perfectly buttery and flakey, the perfect complement to oozing tart berries.
This gluten-free blueberry galette is a no-fuss, rustic tart that's also as chic and effortless as it was tasty. The crust was perfectly buttery and flakey, the perfect complement to oozing tart berries.
In a small food processor, pulse Rice Flour (140 g), Potato Starch (35 g), and Xanthan Gum (2 g) to combine. Add the Unsalted Butter (110 g) and pulse a dozen times or so until the mixture resembles fine crumbs.
Step 2
Add the Water (45 mL) one tablespoon at a time until the crust begins to clump together and stand tall against the walls of the processor.
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