Everyday Eating with Celiac Disease

Living with Celiac Disease

Gluten Free Strawberry Rhubarb Galette February 20, 2012

Filed under: Michelle's recipes — Michelle @ 10:22 pm
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Strawberry Rhubarb Galette

I had some extra rhubarb and strawberries.  I even had leftover blueberries.  So, what do I do?!  Well I put some ingredients together, placed them in a crust and bake!!!  Strawberry Rhubarb Galette was born— gluten free!!!!!!!!!!  I have to thank my in-laws for eating the experiment.  They approved and now I post!










1 1/2 cups sliced strawberries

4 stalks of minced rhubarb

1/4 cup Tapioca Flour/Starch

1/2 cup sugar

2 Tbsp honey

1/4 cup water

1/2 tsp Nutmeg

1 tbsp Lemon Juice



3/4 cup Sorghum Flour

3/4 cup Almond Flour

1/2 Tapioca Flour/Starch

1 tsp Salt

1 tsp Xanthum Gum

2/3 cup Butter

3 Tbsp cold water, 1 Tbsp at a time.  Add more water as needed, 1 tbsp at a time


For the filling, melt butter in a medium saucepan.  Add strawberries, rhubarb, and sugar to butter until well combined.  Add Tapioca flour, water, lemon juice and nutmeg until bubbly.  Add honey.  Set aside to cool and then refrigerate until crust is ready.  (I had some blueberries so you can add those as well!)

For crust, mix flours, xanthum gum, and salt until combined.  Slice in butter until crumbly, adding water 1 Tbsp at a time until texture results in pea-sized crumbs.  Form a ball with crust and wrap plastic wrap- refrigerate for at least an hour.    Once well chilled, roll crust into a large circle with about a 1/4in thickness.  Roll up edge to about 1 inch thick on to greased pie plate.  Pour filling onto crust.  Bake in preheated oven at 375 degrees for about 25 minutes or until crust is golden brown.  Serve immediately.


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