A first attempt at a galette, combining the results of a “gluten-free vegan galette” Google search for the crust with strawberry rhubarb reduction (a little bit of gory overflow):
First time trying sorghum as a whole grain. Despite its popularity as a flour in gluten-free baked goods as well as in my own kitchen, I don’t really hear or read much about sorghum as a whole grain. Well, it can indeed to purchased, cooked, and enjoyed. Sort of a milder buckwheat-type flavor. Unlike other grains, sorghum requires 4 cups of water to 1 cup of kernels, and takes a bit longer to cook (similar to millet). As with all of my grains prep, I soaked it overnight before cooking for 2 rounds in my rice cooker. Another gluten-free grain option!
While some might balk at this confession, I miss cheese more than I miss bread. Enter baked almond feta! Tangy, creamy, FETA-Y! Be sure to grind the almonds in a coffee grinder if you don’t have a high-powered blender or food processor to achieve maximal smoothness. I found that it wasn’t quite baked after 50 minutes in the oven (I have a thermometer, so certain of the temp), but it crisped up nicely after a few additional minutes in my toaster oven.
So good that there was not an ounce of shame, but indeed immense pride, in serving it with a new-to-me french bread recipe. I’ve found more comfort with yeast-free breads, and thankfully recipes such as this very simple french bread exist, and deliver! And yes, I chose the countertop to match the bread.