Gluten-Free Biscuit Galettes Bretonnes
Delightfully buttery and irresistibly crumbly, these Gluten-Free Biscuit Galettes Bretonnes put a unique twist on a classic French treat while catering to those with dietary restrictions. Made with a combination of gluten-free all-purpose flour and almond flour, these galettes achieve a tender, rich texture that pairs perfectly with a cup of tea or coffee. The recipe’s simplicity shines through its carefully balanced ingredients, like softened unsalted butter, a touch of sugar, and fragrant vanilla extract. The criss-crossed tops, brushed with a golden egg wash, give these biscuits their signature look and a mildly crisp finish. With minimal prep time and straightforward steps, this elegant recipe is ideal for gluten-free baking fans who appreciate traditional French pastries. Whether enjoyed as midday snacks or dessert, they are sure to impress!
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Recipe Information
Ingredients
- 150 grams Unsalted butter, softened
- 100 grams Sugar
- 200 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 large Egg yolk (for brushing)
- 1 teaspoon Water
Instructions
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg yolk and vanilla extract to the butter mixture and beat until well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined and a dough forms.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Roll out one dough disk on a floured surface to about 1/4-inch thickness.
Cut out circles using a cookie cutter (about 3 inches in diameter) and place them on the prepared baking sheet.
In a small bowl, whisk together the other egg yolk and water to make a wash.
Brush the tops of the biscuits with the egg wash.
Using a fork, create a criss-cross pattern on the surface of each biscuit.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Repeat rolling, cutting, and baking steps with the remaining dough disk.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 103.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 205 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
