Just watch! (….burned onions optional HAHAHAHA!!!)
This little galette dough recipe makes a small size galette, perfect for an appetizer (take a look at the photos below and click on their recipe), but for an entree-size galette, I like to double the recipe. Enjoy!
This look amazing and I would love to try it but I am celiac and so is my son. Could you please provide a gluten free flour option. Greatly appreciated
Hi Barbara! I have heard but haven’t tried that Bob’s red mill Gluten free 1 to 1 baking flour is superb for substituting 1 for 1, so it’s worth a try!
Thank you kindly for your reply. I will certainly try it and let you know if it works. I sure hope that it does. Greatly appreciated
I second this request, It seems to bother me even when I use best best whole wheat/sprouted grains etc. Maybe a gluten-free flour would be better. But i dont want to compromise texture and taste. I hear rice or bean base flours are even easier to break down before digestion causing rise in sugar levels in the bloodstream ;-( things are so confusing these days. uggh!!! if you can help I would be grateful! I know theres a way so if you can shed light on this flour issue you will be a superstar in my book 😉 thank you, Tammy from Lancaster Pa
Hi Catherine,
I made this pizza and even though I had some problems with the dough ( too sticky, I was making it without a food processor,) it is THE BEST PIZZA I HAVE EVER EATEN anywhere in my life! I used spinach leaves instead of basil, and some mushrooms, peppers, onions, and olives. I have since bought my first food processor at age 79. I also tried you lentil/ quinoa/ carrot dish and you carrot bred with yogurt honey dip. Everything was delishes, and made pictures and put it on my Facebook page. I am telling my family and friends how fabulous your recipes are, and what wonderful energy you have! Thank you for all you share with us!
? inge
Thank you Thank you Inge, for such a lovely comment that filled me with joy!! I am honored! I would love to see your pictures on Facebook, because the best compliment to my recipes is to see them come to life in someone’s kitchen! WAY TO GO!!! 🙂 🙂
I would love some gluten free flour suggestions for this recipe that will be the same consistency.
Thanks
I second this request, It seems to bother me even when I use best best whole wheat/sprouted grains etc. Maybe a gluten free flour would be better. But i dont want to compromise texture and taste. I hear rice or bean base flours are even easier to breakdown before digestion causing rise in sugar levels in blood stream ;-( things are so confusing these days. uggh!!! if you can help I would be grateful! I know theres a way so if you can shed light on this flour issue you will be a superstar in my book 😉 thanks Tammy from Lancaster Pa