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Baking with Cheryl

by Lauren | Celiac Teen on August 20, 2010

The clouds stared down. I threw on a rain jacket just in case. With my backpack filled to the brim with flours and a never-touched-gluten rolling pin, I was off. Cheryl and I were going to bake. Weeks ago, we discovered that we lived only a handful of blocks apart, so a baking date was in order. I left the house hoping that rain wouldn’t fall, or at least that it wouldn’t fall too hard.

The rain came, but by that point, I only had a block or two left to go (and was trying to not get turned around as I glanced at the map for directions). When I arrived, the girls bounded with excitement. Who was I? A teenager tends to mean babysitter, so they rushed to show me everything they loved. Once the pre-planned idea of baking came about, their excitement kept pace but simply changed forms.

Everyone donned an apron (I borrowed one of Cheryl’s lovely ones), and the races began. Pie had been decided, but what form would it take? A true pie? Hand pies? Galettes? Everyone seemed to settle on that last word. It was the magic key to the day. After making the dough in the food processor, we tested rolling it out, but it needed to harden a bit in the freezer.

We cut up peaches and plums, washed blackberries, and then tossed them all together. Tonka bean dust fell on top, with the dreamy scent emitting into the air.

It was a calm chaos. Excitement and ease, all at once.

Tossing in some sugar and millet flour, we wanted it just sweet enough that you could still enjoy the natural tartness of the fruit. Add more or less if you want. Some sweetness is good, but it can be great to savour the fruit with their honest flavour. Try it out sometime.

Leftover ice water? Don’t mind if I do.

After some tea, the pie crust was ready to roll.

(Cheryl took this photo!)

We turned the crust every so often to prevent stickage and make a more even (round) crust. I love when it slides like this.

(Cheryl took this photo too!)

For the second galette, we needed an extra peach. Cheryl cut it up in no time (I’m getting faster, slowly ūüėČ ).

All folded. Put the crust on parchment paper, fill with fruit filling, and use the paper to bring the pie crust over. It’s so much easier, and less likely to break!

Brushed with cream. Ahh… time to dream of flawless crusts.

When everything was baking, we danced, we played, we had a ball.

I think the photo says it all.  Anticipation, a cool breeze coming from the window, the freshest summer fruits.  Endless stories ready to be told.  Maybe you have your own.

We’re food bloggers. We take lots of photos. Didn’t you know?

Once it was cool enough and safe for little hands, bits were stolen, sampled and enjoyed.

Whipped cream, slightly sweetened, with some extra tonka bean. Gosh those are good. Tonka beans have such a great flavour (and yes, they’re banned in the States. I don’t know the exact info, but I think it was something about blood thinning.) Luckily though they’re fine in Canada, Aim√©e had introduced them to Cheryl, and Cheryl did so to me. A very complex, fascinating flavour!

Thank you Cheryl for having me over. We must do it again sometime!

You can read (and see!) Cheryl’s half of that day on her site. ¬†Who have you baked with lately? A friend, new or old? ¬†Or maybe there is someone you have been dying to bake with. I’d love to hear!

{edit: Some of you were asking for the recipe, and although it’s incredibly vague and simple, here it is!} It makes two galettes.

Prepare your pie dough. Freeze if it is sticking too much, then continue when hardened (we had to let it soften a bit again). In a large bowl, mix together skinned, sliced peaches, sliced plums and blackberries (the ratio is up to you – use what you have! We used the most of peaches, then probably even amounts of blackberries and plums), with some millet flour (not much – spoonful or two), sugar and a whole grated tonka bean (vanilla beans would be a different flavour, but brilliant as well!).

Roll out your pie crust into a round shape, about 3 mm thick. Place on a parchment paper lined baking sheet. Place half of your prepared fruit in the centre of the pie crust, then form the crust over the edges of the fruit, using the parchment paper to bring it over gently. Brush crust with cream. Repeat with second crust and rest of fruit.

Bake in a preheated 375 degrees Fahrenheit oven for 30 minutes, or until the crust is golden brown and the fruits are cooked through with juices bubbling.


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{ 24 comments… read them below or add one }

Julie @ Willow Bird Baking August 20, 2010 at 9:33 pm

Lovely galette and lovely baking date! How sweet you are rolling the dough with the little ones! I love it.

Cheryl Arkison August 20, 2010 at 9:46 pm

Oh Lauren, that made me cry. I adore the photo of The Monster dancing with Elena climbing up the chair. And the one of my hands take the photo is classic! What a day, let’s do another one very soon.

Jenn August 21, 2010 at 12:31 am

Oh what a perfect day and those galettes look amazing! Sounds like you two had a great time….. sadly I have not had any baking friends en Suisse yet…. I would love to spend a day baking with you though!!!

Iris August 21, 2010 at 1:48 am

Oh my, those look amazing! What a fun baking date!

Jenn/CinnamonQuill August 21, 2010 at 9:38 am

This was fabulous to read; I felt like I was in the kitchen with you guys! Gorgeous photos, as well.

Valérie August 21, 2010 at 9:39 am

Aw, it’s so fun to bake with someone. Looks like you had a blast!

Kaitlin August 21, 2010 at 10:54 am

What a wonderful post!

The galettes look so delicious!

Jessica August 21, 2010 at 12:31 pm

Looks like everyone was definitely having fun! Missing some pics though of you and the kids enjoying the “fruits” of your labor. Yeah, I know, *groan*!

GFree_Miel August 21, 2010 at 1:48 pm

Wow! That looks delicious. It’s so much fun cooking with someone else. And it looks like you all had a blast!

elle August 21, 2010 at 1:50 pm

What a great day for all of you. I wanna learn about these galettes.

Raj @ Flip Cookbook August 21, 2010 at 3:16 pm

My mouth is watering – this looks so delicious! I love baking / cooking with an old friend.. especially the part where you can sit down afterwards have amazing conversation over amazing food.

Jordan August 21, 2010 at 3:44 pm

It looks like you had a lot of fun! The galettes look delicious!

Adriana @ Bittersweet Baker August 21, 2010 at 11:26 pm

Your Galettes look delicious! I love baking with my friend K-, and teaching her basic information as she’s just learning.

gfe--gluten free easily August 22, 2010 at 6:57 pm

Beautiful galette (love the concept!) and such lovely photos of your cooking day with Cheryl and the little ones! :-)


Chelsey August 23, 2010 at 1:21 am

Good times! I love your pics of the girls in a blurr, they are to fast to catch. You did a great job making the galettes without crackadge (is that a word?!). That is no easy feat. I’m looking forward to baking with you in the future :)

Julie August 24, 2010 at 9:26 am

What a fabulous looking day! I’d love a gluten-free pastry tutorial of my own some day! Tonka beans are banned in some countries because of their high concentrations (up to 10%) of coumarin (the crystals are visible below the epidermis of the seed), which is toxic to the liver and kidneys. Coumarin from tonka beans has been used in pharmaceuticals, and some of those drugs have been banned in some countries after causing liver toxicity (and even death) – it’s often used in perfumes and rodenticides. It was banned as a food additive in the United States in 1978.

Lauren | Celiac Teen August 24, 2010 at 11:11 am

Julie, thank you for the information! That is very good to know. Yes, I would love to bake with you one day!

Chelsey and Jenn, the same goes for you two! I would love to bake with each of you :).

Julie August 24, 2010 at 1:03 pm

Tonka bean is also a common ingredient in artificial vanilla extract because of it’s similarity to vanilla (and cheaper price!)

Chaya August 25, 2010 at 6:43 am

Cheryl makes the best baking partner and she certainly does a lot of the work.

Great galettes. I love them and I love making them. Hope you enjoyed every bite.

Cheryl Arkison August 25, 2010 at 7:23 am

Thankfully Tonka Beans aren’t banned here. You only need a little to make an impact. And it isn’t something to eat everyday, although that vanilla/almond flavour makes it tempting.

sharon August 26, 2010 at 2:19 pm

Which one of you has the Canon? I have the same camera (I think, maybe yours is one newer) and I’m sure NOT getting results like yours. Do you have time for some answers?

what Canon model, please?
were you using artificial light
were you pushing ISO
were you using one of the “settings?”
were you photo-shopping (what app if so please)?

And thank you for the celiac pie crust recipe. I’ve been having problems, and while I have not been tested and have no intention to be, I learned yesterday that this crust did not bother me, as a flour crust or flour-based dessert has begun to do. I have lived many long years and not had a problem until recently. I think I’ll just go directly to “solution”.

The photo of the children running around is pure poetry.

Lauren | Celiac Teen August 26, 2010 at 2:43 pm

Sharon, I sent you an email :).

Adrian September 16, 2010 at 4:03 pm

Oh my goodness that looks very tasty, I want to go ahead and start whipping this up as soon as I go to the produce store.

How To Bake A Crocodile September 25, 2010 at 1:13 am

I am just starting a GF journey and found your blog tonight. I love it. Pie, of any variety, is my very favorite food ever. I can’t wait to try this crust recipe in the coming week! Love your blog and am excited to read more!

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