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Export 10 ingredients for grocery delivery
Step 1
In a large bowl, whisk together gluten free flour, sugar, and salt.
Step 2
In a small bowl, whisk together yogurt and oil.
Step 3
Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.
Step 4
Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.
Step 5
In a large bowl, mix together the blueberries, sugar, arrowroot starch, thyme and lemon juice and zest. Set aside.
Step 6
When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.
Step 7
Fill galette with the blueberry mixture, leaving about 1-1/2 inches around the edges empty. Fold the edges inward over the filling. Top the galette with lemon slices.
Step 8
Transfer galette to the fridge to chill for 10 minutes.
Step 9
Bake galette in 400°F oven for 40-50 minutes, until the crust is golen brown and the filling is cooked through.
Step 10
Let gluten free galette cool slightly on the baking sheet before serving.
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