Savoury low FODMAP asparagus and mushroom galette

I love, love, love pies, tarts and galettes. This is my go to spring recipe. Fuss free, can be thrown together in a hurry and works great even for weeknight.


  • 180 g gluten free flour Doves Farm Gluten Free bread flour
  • 13 g glutinous rice flour
  • 1 tbsp sugar
  • 2 eggs
  • 120 g butter
  • 15 g milled golden linseed
  • pinch of salt
  • 100 ml almond milk
  • 200 g asparagus
  • 70 g baby chestnut mushrooms
  • 15ml olive oil for frying and greasing oven dish
  • 150 g grated mature cheese with 2 tbsps almond milk
  • 100 g leeks, green part only
  • salt and pepper
  • thyme
  • 1 egg for egg wash


Prepare pie dough by combining flour, glutinous rice flour, sugar, eggs, melted butter, linseed and salt. Start adding almond milk, 1 tablespoon at a time, until you get the right consistency. This will be slightly sticky and will have a bit runny compared to regular dough. If it is too runny, add more flour. But not too much, as gluten free recipes need more liquid than regular ones. Dust with flour, wrap in plastic foil and let rest for 30 min in the fridge.

Preheat oven to 170 °C. Clean, chop, add salt and pepper and sauté veggies in a little olive oil to reduce moisture and quicken over-all cooking process. Remove from pan.

Grease oven dish with remainder of oil. Dust work surface with flour, unwrap dough and roll it out to roughly half a cm thickness. Place in oven dish. Spread cheese and almond milk evenly, sprinkle some thyme and add sautéed veggies. Fold excess dough on top of the ingredients, creasing as you go. Brush dough with egg wash.

Bake galette for 40 min or longer, depending on your appliance. Serve cool with fresh salad.

* You can use store bought GF flour mix if you’re looking for a strictly GF recipe. However if you have IBS on top of that, I would suggest reading the ingredients list very carefully and keeping an eye out for added ingredients that aren’t low FODMAP, that might cause you discomfort. Normally, I prefer to make my own flour mix and would use 25% sorghum flour, 25% light teff flour, 25% oat, 12.5% tapioca flour and 12.5% white rice flour, which are all low FODMAP. I’d mix a big batch and store it in airtight containers in my fridge and freezer and use as and when needed. But with the flour shortage we’ve been having lately in London (thank you Corona virus!) I had to adapt and try a store bought flour. I chose Doves Farm Bread Flour because it has no high FODMAP ingredients. I added glutinous rice flour (you can add any other low FODMAP starchy flour) to softness, airiness and chewiness. When choosing flour I avoid anything with added sweeteners, whey or milk powder, inulin or chicory and chickpea, lupine, soy or amaranth flour as they are all high FODMAP.

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