Gluten-free apricot galette
Yields: 6-8 slices
Dough (adapted from The Bojon Gourmet)
  • ½ cup sweet rice flour
  • ¼ cup millet flour
  • ⅓ cup oat flour
  • 3 tablespoons tapioca starch
  • 1 teaspoon sugar
  • ½ teaspoon xanthan gum
  • ¼ teaspoon fleur de sel (sea salt)
  • 8 tablespoons cold, unsalted butter, cut into tablespoon sized pieces
  • 6-8 tablespoons ice water
  • 10 ripe, but not mushy apricots, sliced into eighths
  • 6 tablespoons sugar
  • ½ teaspoon dried lavender
  • 2 tablespoons of milk
  • 1 gluten-free galette dough (recipe below)
  • Lavender caramel sauce (recipe below; make while the galette is baking)
  1. Whisk together the sweet rice flour, millet flour, oat flour, tapioca starch, sugar, xanthan gum, and salt in a large bowl.
  2. Add the butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.
  3. One tablespoon at a time, dribble in the ice water, combining each time, until the dough holds together when pinched with your fingers.
  4. Roll the dough in a ball and flatten into a disc. Wrap with plastic and refrigerate for 30 minutes.
  5. Preheat the oven to 400ºF.
  6. Sprinkle some millet flour over wax or parchment paper, and roll out the dough over the paper until it’s about 12-14 inches in diameter. Optional: cut any jagged edges off for a smoother look.
  7. Place the rolled-out disc of dough on a parchment-lined baking sheet.
  1. Pulse the sugar and dried lavender in a food processor until the lavender is finely ground.
  2. Arrange the sliced apricots on top of the rolled-out crust, leaving a 2-inch border around the outside.
  3. Sprinkle 4 tablespoons of the lavender sugar over the apricots.
  4. Gently fold the dough on the edges back over the apricots, pleating the edges as you go, leaving the center exposed. Use any dough you cut off to patch any holes.
  5. Brush the edges lightly with milk and sprinkle the remaining sugar over the crust. Make sure you don't have any sugar on the pan surrounding the galette or it'll end up burning up (a little burnt sugar is totally normal, you'll be able to break it off and it won't impact your final flavor).
  6. Bake until the apricots are bubbling, about 45 minutes. Turn the broiler on and bake for another 3 minutes, until the crust browns nicely (watch carefully so it doesn't burn!).
  7. Prepare the lavender caramel sauce.
  8. Right before serving, drizzle caramel sauce over the top. Slice and serve warm or room-temperature. With or without a giant scoop of vanilla ice cream:)
Recipe by Snixy Kitchen at