Instructions

In a large mixing bowl, gently combine all of the filling ingredients. While the tapioca soaks up the peach juices, preheat the oven to 350F and prepare your crust. In a food processor (using the S-blade), pulse the almond flour, coconut flour, sugar and salt a few times. Add butter and pulse until the butter chunks are about the size of peas. Turn the processor on and pour your milk and egg white in while blending. Keep blending until a dough ball forms. Place the dough onto a baking sheet covered with parchment paper and roll it out into a circle ¼ inch thick. Add your filling in the center, arranging your peaches as desired. Leave a margin of 2 inches all the way around. Use the parchment paper to fold the edges over the filling to form a crust, rotating as you go. Whisk together an egg and milk to make the egg wash. Coat the crust only and sprinkle with sugar. Bake for 40-50 minutes until the dough turns beautifully golden. Let cool before serving.

Nothing says summer like sunset-colored peaches.

If the rosy stone fruit is calling your name, set a few ripe ones aside for this rustic peach galette, made with almond and coconut flours for a perfectly textured gluten-free crust that pairs perfectly with the sticky, sweet fruit filling.

Gluten-Free Peach Galette

Ingredients for the crust:

• 1 ½ cups Anthony’s Goods Culinary Blanched Almond Flour
• 1/4 cup + 2 tbsp Anthony’s Goods Organic Coconut Flour
• 2 tbsp Anthony’s Goods Natural Cane Sugar
• 1/4 cup very cold butter, chopped into chunks
• 2 Tbsp very cold water or milk of choice
• 1 large egg white
• pinch of salt
• 1 beaten egg, 1 tbsp milk of choice and 2-4 tbsp sugar for egg wash/finishing

Ingredients for the filling:

• 2 large ripe peaches, thinly sliced
• 1/2 cup Anthony’s Goods Natural Cane Sugar
• 1/2 tsp lemon juice
• 1/2 tsp cinnamon
• 3 tbsp Anthony’s Good Organic Tapioca Flour

Directions:

1. In a large mixing bowl, gently combine all of the filling ingredients.
2. While the tapioca soaks up the peach juices, preheat the oven to 350F and prepare your crust.
3. In a food processor (using the S-blade), pulse the almond flour, coconut flour, sugar and salt a few times.
4. Add butter and pulse until the butter chunks are about the size of peas.
5. Turn the processor on and pour your milk and egg white in while blending. Keep blending until a dough ball forms.
6. Place the dough onto a baking sheet covered with parchment paper and roll it out into a circle ¼ inch thick.
7. Add your filling in the center, arranging your peaches as desired. Leave a margin of 2 inches all the way around.
8. Use the parchment paper to fold the edges over the filling to form a crust, rotating as you go.
9. Whisk together an egg and milk to make the egg wash. Coat the crust only and sprinkle with sugar.
10. Bake for 40-50 minutes until the dough turns beautifully golden.
11. Let cool before serving.

Serves: 6 people (if you each have one slice)

Prep time: 15 minutes

Total time: 1 hour 5 minutes