Gluten-Free Pear Galette

  1. Stir together flours in a large bowl.
  2. Drop teaspoon sized pieces of coconut oil throughout the dry mixture, and work it in with your fingertips until a crumbly mixture results, with some larger and some tiny clumps.
  3. Mix together ice water and cold buttermilk and slowly stir into flour mixture (go slow here!)
  4. Knead the dough until you create one ball (do not over-do it) and refrigerate 30 minutes.
  5. Pre-heat oven to 350 degrees F.
  6. Prepare your filling by slicing the pears and combining all filling ingredients in a small bowl.
  7. Sprinkle flour on your preparation surface and roll out the dough into a large circle, about 1/8 inch thick. Transfer to a lined baking sheet or pie pan.
  8. Place filling in the center and fold up the edges. If there are breaks in the dough, just squeeze them back together with your fingertips so it doesn't break when baking.
  9. Brush the top with melted coconut oil (I used 1/2 Tbsp) and sprinkle with coconut sugar.
  10. Brush the top with melted coconut oil (I used 1/2 Tbsp) and sprinkle with coconut sugar.
  11. Bake 30-40 minutes until top is golden brown and pears are bubbling.

crust, white rice flour, flour, buckwheat flour, arrowroot starch, meal, coconut sugar, salt, coconut oil, water, vegan buttermilk, filling, maple syrup, vanilla, arrowroot starch, meal, cinnamon

Taken from food52.com/recipes/69524-gluten-free-pear-galette (may not work)

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