Alright, flavor fanatics: here’s the ultimate comfort food mashup you didn’t know you needed. This gluten-free BLT galette recipe takes the classic sandwich and flips it into flaky, golden, saucy magic.
Store bought gluten-free bread is a tricky beast. It crumbles, the slices are small…and the price (yikes). Let’s be honest, it is kind of a letdown more often than not. I’ve been on the hunt for that perfect loaf, but spoiler alert: it’s still on the to-do list. So why not ditch the quest for flawless GF bread and reinvent the wheel? Or better yet, the sandwich.
Enter this gluten-free BLT galette — sturdy enough to hold all your favorite bacon, lettuce and tomato ingredients, but flaky and tender, just like a good galette should be. No soggy bottoms, no sad slices, just pure, saucy, bacon-y goodness folded into a crispy crust. It’s an open-faced pie that’s basically a BLT party on your plate, with zero grill required and no burnt buns to cry over.
This galette took a few rounds in the kitchen — a little too saucy here, not enough pepper there — but it nailed that perfect balance of creamy mayo-Dijon sauce, melty mozzarella, sweet heirloom tomatoes, and that addictive bacon crunch. Topped with peppery arugula and a drizzle of the extra sauce? Game changer.
If you’re craving that classic BLT vibe but want to level up your gluten-free game, this gluten-free BLT galette is your new best friend. Trust me, it’s not just a sandwich — it’s a culinary tradition? Consider the rules politely ignored.
This gluten-free BLT galette makes a killer brunch centerpiece, a light dinner with a crisp green salad tossed in a lemon vinaigrette or a cup of chilled gazpacho for extra freshness., for a fun and hearty lunch with friends. If you are looking for a warmer vibe, check out my recipe for roasted tomato soup.
Serve it warm with a glass of iced tea, or room-temp on a picnic blanket. Bonus: it reheats beautifully in a hot oven.
Leftovers? This galette tastes fantastic warm or at room temperature — perfect for an easy snack or a late-night nibble.
Here’s to good cooking and good eating.
Craving another savory spin? Try my Gluten-Free Zucchini Galette — flaky crust, summer veggies, and a tangy cheese filling that pairs beautifully with this BLT galette.
Check out all of my savory gluten-free galettes here!
This gluten-free BLT galette reinvents the classic sandwich with a flaky, crispy gluten-free crust, melty mozzarella, juicy heirloom tomatoes, smoky bacon, and a tangy mayo-Dijon drizzle. It’s a crowd-pleasing, savory galette perfect for lunch, brunch, or anytime craving strikes.
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
Thank you for visiting my site.
