Gluten Free Blood Orange Plum Galette

• Gluten free

• Produce

  • 2 Blood oranges
  • 4 Plums

• Refrigerated

  • 5/8 cup Dairy-free milk

• Baking & Spices

  • 1 tbsp Demerara sugar
  • 1 cup Gluten free all purpose flour mix
  • 2 tsp Guar gum or xanthan gum
  • 1/8 tsp Sea salt
  • 5 tbsp Shortening, non-dairy
  • 1/2 cup Sorghum flour
  • 1 tbsp Sugar

Found on petiteallergytreats.com

Description

Ingredients

• 1 cup gluten free all purpose flour mix
• ½ cup sorghum flour
• ½ cup + 2Tbsp cold dairy free milk
• 5 Tbsp cold non-dairy shortening
• 2 tsp guar gum or xanthan gum
• ⅛ tsp sea salt
• 1 Tbsp sugar
• 4 plums
• 2 blood oranges
• 1-2 Tbsp demerara sugar

Directions

• Preheat oven to 400 for at least 30 minutes prior to baking with and extra baking sheet or pizza stone. (see notes)
• Combine all dry ingredients and mix well. Use a fork to cut in cold shortening until a coarse crumbly mix forms. (Be sure to leave larger chunks of shortening)
• Add dairy free milk and gently mix until just moistened. (If mix seem extremely crumbly, add a little extra water or milk) Cover in plastic and chill in refrigerator for 30 minutes. Work on filling.
• Roll out dough on parchment paper to approximately 11 inches in diameter. Were going for rustic so dont worry if it looks pretty, cracks are acceptable.
• Add chopped filling evenly in the center leaving 1½ inch crust border. Arrange sliced plums on top, slightly overlapping.
• Fold crust, overlapping the dough on one side. Sprinkle edges with demerara sugar.
• Bake on a cookie sheet on top of preheated baking sheet or pizza stone at 400 for 28-30 minutes
• Peel oranges and pit plums. Thinly slice and reserve approximately 1½ plums for topping. Coarsely dice remaining plums and blood oranges.