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

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 6

Fill your gluten free galette with your favorite filling (I recommend my blueberry lemon galette filling, my sour cherry sauce or my Granny Smith apple pie filling). Leave a border of 1½-inches around the filling. Fold in the edges of the dough over the filling, overlapping them as you go (this creates that authentic rustic galette look). Brush the edges with an egg.

Step 7

Transfer galette to the fridge to chill for 10 minutes.

Step 8

Bake galette in 400°F oven for 40-50 minutes, until the crust is golden brown and the filling is cooked through.

Step 9

Let gluten free galette cool slightly on the baking sheet before serving.