Sarah Ann Hahn

A mix of alternative flours—here, two kinds of rice flour and arrowroot—delivers a gluten-free crust that is flaky, buttery, and crisp. The floral sweetness from the honey and pears is nicely balanced by tangy cream cheese. Be sure to let the galette rest at least 30 minutes to give the filling time to firm up for easier slicing. This gluten-free fall dessert was made by Sarah Ann Hahn (who goes by "the Gluten-Free Cowgirl") as the sweet finish for a harvest feast at Big Table Farm in Gaston, Oregon.
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