Gluten-Free Tuesday: Apple Galette

For the Crust: In the bowl of a food processor, combine white rice flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine.

Add butter and shortening. Pulse to combine until no large pieces of butter or shortening remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses.

Add water and run food processor just until mixture comes together in a ball, about 5 seconds.

Turn dough out onto a lightly white rice floured counter. Pat into a round and wrap tightly in plastic wrap. Chill two hours or overnight.

To Assemble the Galette: Adjust oven rack to middle position and preheat oven to 425°F.

Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes. Meanwhile, in a large bowl, stir apple slices and cornstarch together with a wooden spoon. Be sure all apple slices are lightly dusted with cornstarch.

Add sugar, lemon juice and ground cinnamon. Stir to combine.

Place dough onto an 16.5 x12.5-inch piece of parchment. Generously white rice flour top of dough.

Roll dough into a 12-inch circle. Slide parchment and dough onto a rimmed baking sheet.

Pile filling into center of crust, leaving a 3-inch border around filling. Fold dough border over apple filling; dough will pleat as you do this. The dough will not cover the filling completely; the center remains uncovered. (You can always slide your hand under the parchment paper and lift it to help you fold the dough onto the apples.) Generously sprinkle granulated sugar on edge of crust.

Bake for 15 minutes. Reduce oven temperature to 350 degrees F.

Bake for an additional 20 minutes or until crust is golden brown and filling bubbles.

Remove pan from oven. Allow galette to cool on the pan before transferring to a serving plate.