Get ready to savor the delightful taste of a gluten-free strawberry galette that packs a hidden punch of healthiness. This creative spin on a classic recipe combines sweet, juicy strawberries and a buttery, flaky crust, with a clever twist: riced cauliflower in the crust! You'll be astonished by the delectable results and feel good about indulging in this healthier treat.
The Secret Ingredient: Cauliflower Crust
You might be wondering what inspired us to incorporate cauliflower into the crust of this gluten-free strawberry galette. Well, cauliflower is a versatile and nutrient-rich vegetable that has been gaining popularity in recent years. It's an excellent source of vitamins and minerals, and adding it to the crust of your galette is a smart way to sneak in some extra nutrients. Plus, the mild flavor of cauliflower allows it to blend seamlessly into the crust without overpowering the taste of the galette.
How to Rice Cauliflower
Before adding cauliflower to the pie crust, you'll need to turn it into "rice." Here's how:
- Remove the leaves and stem from a head of cauliflower.
- Cut the cauliflower into small florets.
- Place the florets in a food processor and pulse until they resemble grains of rice.
- Alternatively, you can use a box grater to grate the florets into rice.
Tips for Working with Cauliflower Rice
- Always use frozen riced cauliflower for this gluten-free strawberry galette. It helps maintain the texture and consistency of the crust.
- Make sure to squeeze out any excess moisture from the cauliflower rice before incorporating it into the crust. Too much moisture can cause the crust to become soggy.
Let's Talk Strawberries
Choosing the Perfect Berries
The star of this gluten-free strawberry galette is, of course, the strawberries! To make sure your galette is bursting with flavor, follow these tips for selecting the best berries:
- Look for bright red strawberries with a uniform color.
- Avoid strawberries that have green or white patches, as they might be underripe.
- Check for mold or mushy spots before purchasing.
- Make sure the strawberries are firm but not rock-hard.
Prepping Your Strawberries
Before you toss the strawberries into the filling, you'll need to do a little prep work. Here's how to get your strawberries ready for the galette:
- Rinse the strawberries under cold water.
- Pat them dry with a clean kitchen towel or paper towels.
- Remove the green stems and hull the strawberries.
- Slice the strawberries into even pieces.
Absolutely! If you're short on time or just want to simplify the process, using a store-bought gluten-free pie crust is a great alternative. Just keep in mind that you'll miss out on the added health benefits of the cauliflower crust.
Yes, feel free to get creative with your fillings! This gluten-free strawberry galette recipe can easily be adapted to incorporate other fruits like blueberries, raspberries, or peaches. Just be mindful of the moisture content of the fruit, as it can affect the texture of the crust.
To store your gluten-free strawberry galette, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It should keep well for up to 3 days. To reheat, place the galette in a preheated 350°F oven for 10-15 minutes or until warmed through.
Yes, this gluten-free strawberry galette freezes well. To freeze, wrap the cooled galette tightly in plastic wrap or aluminum foil and place it in an airtight container or resealable plastic bag. It can be stored in the freezer for up to 2 months. To serve, thaw the galette in the refrigerator overnight, then reheat it in a 350°F oven for 10-15 minutes or until warmed through.
Gluten Free Strawberry Galette with a Sneaky Cauliflower Crust
- 2 cups fresh strawberries sliced
- ¼ cup honey
- 1 tablespoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- ¼ teaspoon salt
- 1 egg white
- Add flour, sugar, salt, riced cauliflower, and butter to a food processor and pulse until the butter is pea-sized. Continue pulsing while drizzling in the cold water 1 tablespoon at a time. Stop adding water as soon as the pie crust forms a ball.
- Place the ball on a floured surface and work the ball into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
- Combine sliced strawberries, honey, cinnamon, lemon juice, corn starch, and salt in a bowl. Mix to combine.
- Preheat the oven to 400 degrees and set aside a large baking sheet.
- Roll out the chilled pie crust on a large piece of parchment paper using a rolling pin. Use your hands to patch up any cracks. The pie crust should be a large rough circle and ½ inch in thickness when done.
- Brush the pie crust with egg white. The prevents a soggy bottom.
- Arrange the strawberry mixture in the center of the pie crust.
- Gently fold the sides of the pie crust into the center. It is ok if this doesn’t look perfect.
- Once all sides are folded in, brush the edges with egg white and sprinkle with sugar (optional).
- Lift the parchment paper that holds the galette and place it on the baking sheet.
- Bake in the oven for 45 minutes. The crust should be golden brown.
- Let the galette cool completely either on a wire rack or on the baking sheet.