Friday nights at our house have a ritual. For as long as I can remember, it’s been taco salad — Fritos (or tortilla chips), Catalina dressing (or salsa…or even ranch dressing), shredded lettuce, green onions…maybe diced jalapenos, and a mountain of cheesy, beefy goodness. (You get the drill, there are options for everyone. My wife’s version has been a staple for years…Fritos, Catalina dressing, black olives. Everyone makes their own! Enter the Gluten-Free Taco Salad Galette.
This galette? It’s that same Friday-night magic — just reinvented. It starts with my flaky gluten-free crust replacing the bowl, melty cheese, seasoned beef, refried beans, and all the toppings you know and love. The minute I sliced into it, I got hit with a flash of every Friday night in our house — the crunch of the chips, the tang of the dressing (or salsa in my case), and the laughter of family gathered around a meal based in memory.
It’s nostalgia, it’s comfort, and it’s just a little bit cheeky. Because why should taco salad only live in a bowl? Consider the rules politely ignored.
Dough:
Filling:
Finishing / Toppings:
Here’s to good cooking and good eating.
Craving another savory spin? Try my Gluten-Free Barbeque Chicken Galette — flaky crust and just Like California Pizza Kitchen!
Check out all of my savory gluten-free galettes here!
Friday nights at our house aren’t complete without taco salad — it’s ritual, it’s nostalgia, it’s cheesy, crunchy, comforting. This gluten-free taco salad galette reinvents that tradition: flaky crust, melty beef and beans, with all the toppings you love. Perfect for the whole family.
When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours for your Banana Bread recipe:
I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.
If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.
Here are several that are available from Amazon:
King Arthur Measure for Measure Gluten-Free Flour
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Cup4Cup Gluten Free Multipurpose Flour
None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.
For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.
By paying attention to these details, you'll set yourself up for success in creating a delicious and moist Gluten-Free Banana Bread. Happy baking!
You can use kosher salt in this recipe; however, the crystal of table salt and kosher salt are not the same. So a teaspoon of one is not the same as a teaspoon of the other. Here are equivalents for two commonly available kosher salt brands:
To Replace: 1 teaspoon table salt
• 2 teaspoon diamond Crystal Kosher Salt
• 1 1/2 teaspoons Morton Kosher Salt
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