Vegan Gluten-Free Galette des Rois by @healthyalie

1h40
Hard

8 servings

🌶️

250 g

Gluten-free Flour Mix

🧂

0.3 g

Salt

🧪

8 g

Xanthan Gum

🧈

360 g

Vegan Butter

💧

200 ml

Cold Water

🌰

150 g

Almond Powder

🧂

1 pinch

Salt

🌰

2.5 ml

Bitter Almond Extract

🧈

100 g

Homemade Margarine

🍬

80 g

Whole Cane Sugar

🥣

100 g

Vegan Thick Yogurt

🥛

130 ml

Vanilla Soy Milk

🌿

1 g

Vanilla Powder

🌽

4 g

Cornstarch

🍚

20 g

Whole Cane Sugar

🧈

0.5 tbsp

Homemade Margarine

Preparation Steps

  1. Step 1/22

    Combine 250 g gluten-free flour blend, 1 pinch salt, 1 teaspoon xanthan gum, 180 g cold cubed vegan butter, and 100 ml ice-cold water in a mixing bowl.

    gluten-free flour blend
    salt
    xanthan gum
    vegan butter
    cold water
    🥣mixing bowl
    ⚖️kitchen scale
    🥄measuring spoons

  2. Step 2/22

    Mix lightly with your fingertips, leaving visible pieces of vegan butter throughout the dough.

    vegan butter
    🥣mixing bowl

  3. Step 3/22

    Shape the dough into a ball and flatten it into a thick disk.

  4. Step 4/22

    Wrap the dough in plastic wrap and refrigerate it for 30 minutes.

    🫧plastic wrap

  5. Step 5/22

    Roll the chilled dough into a rectangle on a lightly floured surface.

    gluten-free flour blend
    🪵rolling pin

  6. Step 6/22

    Fold the rectangle into thirds like a letter and rotate it one quarter turn.

  7. Step 7/22

    Repeat the rolling and folding process once, then refrigerate the dough for 30 minutes.

    🪵rolling pin
    🫧plastic wrap

  8. Step 8/22

    Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

    🪵rolling pin
    🫧plastic wrap

  9. Step 9/22

    Make a second batch of puff pastry by repeating steps 1 through 8 with the remaining 250 g gluten-free flour blend, 1 pinch salt, 1 teaspoon xanthan gum, 180 g vegan butter, and 100 ml cold water.

    gluten-free flour blend
    salt
    xanthan gum
    vegan butter
    cold water
    🥣mixing bowl
    🪵rolling pin
    🫧plastic wrap

  10. Step 10/22

    Mix 150 g almond flour, 1 pinch salt, 1/2 teaspoon bitter almond extract, 100 g cubed vegan butter, 60 g whole cane sugar, and 100 g thick vegan yogurt in a bowl.

    almond flour
    salt
    bitter almond extract
    vegan butter
    whole cane sugar
    thick vegan yogurt
    🥣mixing bowl
    🥄spatula
    ⚖️kitchen scale
    🥄measuring spoons

  11. Step 11/22

    Stir the almond mixture until it becomes a smooth, evenly combined almond cream.

    🥄spatula
    🥣mixing bowl

  12. Step 12/22

    Whisk 125 ml vanilla soy milk, 1/2 teaspoon vanilla powder, 1/2 tablespoon cornstarch, and 20 g whole cane sugar in a saucepan until smooth.

    vanilla soy milk
    vanilla powder
    cornstarch
    whole cane sugar
    🍲saucepan
    🥄whisk
    🥄measuring spoons
    ⚖️kitchen scale

  13. Step 13/22

    Heat the mixture over medium-low heat and whisk continuously until it thickens into pastry cream.

    🍲saucepan
    🥄whisk

  14. Step 14/22

    Remove the pastry cream from the heat and stir in 1/2 tablespoon vegan butter until fully melted.

    vegan butter
    🍲saucepan
    🥄spatula

  15. Step 15/22

    Let the pastry cream cool until lukewarm, then fold it into the almond cream to make frangipane.

    🥣mixing bowl
    🥄spatula

  16. Step 16/22

    Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  17. Step 17/22

    Roll each chilled pastry dough into a round approximately 28 cm / 11 in wide.

    🪵rolling pin

  18. Step 18/22

    Place one pastry round on the lined baking sheet and spread the frangipane in the center, leaving a 2 cm / 3/4 in border.

    🍪baking sheet
    🥄spatula

  19. Step 19/22

    Place the second pastry round over the filling and press the edges firmly to seal.

  20. Step 20/22

    Score a decorative pattern across the top without cutting through the pastry, then pierce a small steam hole in the center.

    🔪knife

  21. Step 21/22

    Bake the galette for 30 to 35 minutes until puffed and deeply golden brown.

    🍪baking sheet

  22. Step 22/22

    Cool the galette for at least 20 minutes before slicing and serving.

Composition

Ingredients

Types

Seasoning, Baking, Fats, Dairy Alternatives, Beverages, Flavorings, Sweeteners

Ingredients

Gluten-free flour mix, Salt, Xanthan gum, Vegan butter, Cold water, Almond powder, Bitter almond extract, Homemade margarine, Whole cane sugar, Vegan thick yogurt, Vanilla soy milk, Vanilla powder, Cornstarch

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Lactose-free

Calories

590 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 57g, Fat: 37g, Fiber: 5g, Sugars: 18g, Sodium: 170mg

Nutritional Information

Minerals

Calcium: 90mg, Iron: 2.4mg, Potassium: 220mg, Magnesium: 65mg

Vitamins

Vitamin E: 5.2mg, Vitamin B2: 0.1mg, Vitamin B12: 0.3

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

10 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

22 steps

Equipments

Utensils

mixing bowl, measuring spoons, kitchen scale, rolling pin, plastic wrap, saucepan, whisk, spatula, knife, pastry brush, baking sheet, parchment paper

Appliances

refrigerator, oven, stovetop

Type

Type

Type Of Dish

Dessert, Pastry, Cake

Occasions

Epiphany, Holiday, Celebration, Tea time

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Crispy, Creamy, Tender

Flavors

Almond, Vanilla, Buttery, Sweet, Caramel-like

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store in a cool, dry place), fridge : 3 days (Store in an airtight container,Reheat at 160°C / 320°F for 8 to 10 minutes to restore crispness), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight freezer-safe container,Reheat from thawed in the oven)