Gluten Free Blood Orange Plum Galette
Pie Crust
  • 1 cup gluten free all purpose flour mix
  • ½ cup sorghum flour
  • ½ cup + 2Tbsp cold dairy free milk
  • 5 Tbsp cold non-dairy shortening
  • 2 tsp guar gum or xanthan gum
  • ⅛ tsp sea salt
  • 1 Tbsp sugar
  • 4 plums
  • 2 blood oranges
  • 1-2 Tbsp demerara sugar
  1. Preheat oven to 400 for at least 30 minutes prior to baking with and extra baking sheet or pizza stone. (see notes)
  2. Combine all dry ingredients and mix well. Use a fork to cut in cold shortening until a coarse crumbly mix forms. (Be sure to leave larger chunks of shortening)
  3. Add dairy free milk and gently mix until just moistened. (If mix seem extremely crumbly, add a little extra water or milk) Cover in plastic and chill in refrigerator for 30 minutes. Work on filling.
  4. Roll out dough on parchment paper to approximately 11 inches in diameter. We're going for rustic so don't worry if it looks pretty, cracks are acceptable.
  5. Add chopped filling evenly in the center leaving 1½ inch crust border. Arrange sliced plums on top, slightly overlapping.
  6. Fold crust, overlapping the dough on one side. Sprinkle edges with demerara sugar.
  7. Bake on a cookie sheet on top of preheated baking sheet or pizza stone at 400 for 28-30 minutes
  1. Peel oranges and pit plums. Thinly slice and reserve approximately 1½ plums for topping. Coarsely dice remaining plums and blood oranges.
It is very important to preheat the oven with a pizza stone or extra baking sheet. Without the pans to conduct extra heat, the crust cannot develop a beautiful crunchy bottom. I used my Baking Steel pizza stone.
Recipe by Petite Allergy Treats at