Sourdough sweet pastry dough from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 143) by Aran Goyoaga

  • superfine brown rice flour
  • ivory teff flour
  • Show all ingredients...
  • Serves : 2 tart crusts

  • EYB Comments

    Can substitute vegan butter for unsalted butter.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute vegan butter for unsalted butter.

  • mmdiablotine on March 26, 2026

    OMG so good. I made an Apple galette (i follow the indications of abricot galette to roll the dough and cooking, and i put some frangipane before to put the Apple slices. We eat some when it was not completly cool and we prefered the cool version we ate next morning. I just wrapped it in parchment paper at room temperature instead of store it in fridge as Aran suggest and it was perfect. Texture is so fluffly light crispy, no one could say it was GF. Will become my go-to.

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