Every once in a while my culinary adventures go a little sideways. Last week's Peach Galette, while beautiful to look at, was less than edible.
I had an idea that this dessert might be destined for the compost bin. Why? The original recipe was written for regular flour and butter. On our mini-moon cubes and I had learned that the secret to a flaky crust was pea-sized butter particles achieved by keeping the butter cold. The recipe called for placing the ingredients in the bowl of a stand mixer and putting in the freezer for half an hour.
If you've worked with coconut oil before you'll know that it's almost solid at room temperature. I should have thought about what a half an hour in the freezer would do to the coconut oil. The oil froze solid. I thought about tossing out the mixture and starting over. I, however, didn't have any more oil or gluten-free baking mix. I made the decision to plow onwards.
Once baked my Peach Galette looked irresistible. I just wanted to dive in; I waited until cubes got home and we'd finished dinner before plating dessert. The crust rather than flaky perfection was an accidental discovery of gluten-free salt dough.
Have you ever baked with coconut oil? Any tips?
Bon Appetit!
Eden
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Thank you for taking the time to join the conversation. - Eden