Gluten-free baking doesn’t have to be hard – which is why I wanted to share this step-by-step gluten-free galette dough recipe. This is the dough I use with all of my gluten-free galette recipes.
Sometimes I use my hands and gently finish the cutting in of the butter – just don’t overwork the flour mixture. The mixture should look similar to this.
Add in the cold water to the flour mixture and begin to mix with a fork. Add in additional cold water as needed, 1 Tbsp. at a time, until the dough comes together well.
Your dough should look similar to this. Remove the dough from the bowl and form into a ball or disc. Wrap with plastic wrap and refrigerate for 20-30 minutes.