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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Summer Berry-and-Hazelnut Galette Ingredients:
3/4 cup brown rice flour |
1/3 cup almond or hazelnut flour |
1/4 cup tapioca flour or starch |
4 teaspoons natural cane sugar |
1 teaspoon xanthan gum |
1/2 teaspoon finely grated lemon zest |
1/4 teaspoon fine sea salt |
1 stick cold unsalted butter, cut into pieces |
1 egg yolk |
1 to 2 tablespoons ice water |
Directions:
1. Combine first 7 ingredients in a food processor; pulse several times. Add butter, and pulse 10 times or until butter is the size of peas. Combine egg yolk with 1 tablespoon ice water; add to dough, and pulse until dough comes together. (Add more water, 1 teaspoon at a time, if necessary.)
2. Transfer dough to a work surface. Knead 2 times, and form into a disk. Wrap in plastic wrap, and refrigerate 1 hour.
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