Hi Pat! I don’t see why not! You can leave …

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Comment on Cherry Apple Galette by Chantal.

Hi Pat! I don’t see why not! You can leave your dough in the fridge and take it out and roll it when you’re ready!

Chantal Also Commented

Cherry Apple Galette
Hi! I personally have not but I don’t see why it wouldn’t work. I would consider starting with less lard at first. Try 1/4 cup to see what kind of texture you get. Then add just a bit more if necessary. You will most likely need a little less than 1/2 cup. Also, if you do consume dairy, you can use regular butter.

Cherry Apple Galette
Hi Lisa! You could totally use this dough to make a savoury pie. If you try it, you can leave out the coconut sugar. Let me know if you try it!

Cherry Apple Galette
Hi Suzanne! Thank you so much for the rating and feedback! I’m thrilled that you and your family enjoy this recipe! You can also make mini pies with the same crust recipe and if you like pot pies, it will work well for savoury versions too!

Recent Comments by Chantal

Quick Sourdough Naan Bread (GF/V)
Hi Leda! You could definitely keep the dough in the fridge for up to 3 days and make a fresh naan as needed! I do that with my cassava flatbread dough all the time and it works well!

Gluten-Free Vegan Bread Machine Loaf
Hi Tracy! Yes, using sorghum flour to replace both rice flours should work. As for reducing the sugar and salt, I’ll leave that up to you. You can cut the sugar in half if you prefer or leave it out if you must. As for the salt… bread without any salt will make your loaf taste pretty bland. if you want to experiment by reducing the salt in half, go for it!

Sorghum Sourdough Starter
Hi Lauren! If your water is room temperature or a little warmer (70-85°F) that will be perfect. In the winter when my kitchen is really cold, I occasionally will boil water, let it cool and mix it with some room temperature water to create a cozy water temperature. Doing so often means that your dough will be happier and potentially rise a little faster.

Soft Gluten-Free Dinner Rolls
Hi Brenda! Thank you so much for your comment, and I’m happy you made the dinner rolls. Using homemade plant milk will hopefully fix the slightly sticky feeling. And you could also consider reducing the liquids even by just a little. It could also help.

How To Make Maple Cream
Hi! I’m guessing that using a wooden spoon is the old-fashion/traditional way of stirring the maple syrup into maple cream. You can try with a whisk if you wish. I’m not sure if it would work equally well, but it might. As for a stand mixer, I did try it, but I felt that it was almost taking as long and took it off the machine to finish by hand. I only tried it once with a mixer. Commercial businesses use a mixer, but maybe they have different tricks to transform the syrup into maple cream. Again, you can try and do what works best for you. My recipe was for a smaller portion 😉 Let me know if you try it! I’ll make another batch soon!

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