Prior to going grain free, I took a cooking class at Sur La Table and indulged in the most magnificent berry galette. Although I knew it would be difficult, I wanted to try my hand at a Grain Free Berry Galette. Let me tell you. IT’S SO GOOD.
HEADS UP: this dessert takes a lot of patience. The crust is very fragile before it bakes but then it turns into an incredibly successful and delicious dream.
If you were to make this with a normal crust, you’d roll out the dough on a cutting board and then transfer to the cookie sheet. For this recipe, I would highly recommend trying your best to flatten out the dough directly on the prepared baking sheet. If you try to do it elsewhere, you will find it extremely difficult to transfer the dough onto the baking sheet without it breaking.