I think galette is great soul food, and the recipe can be varied by using different toppings. It's also easy to prepare and always tastes good.
For the recipe you need:
125 g buckwheat flour
175 ml lactose-free milk
175 ml cold water
1.5 teaspoons of salt
25 g butter (melted, lukewarm)
6 slices of ham (I like to use raw ham, but cooked also goes well)
6 slices of gruyere or another type of cheese, to taste (if you use cheese that has matured longer, it is almost lactose-free)
Here's how to make it:
It’s very important for the dough that you follow the recipe order. I tried to start with the lukewarm butter, and the whole thing went pretty bad…
- Melt the butter on the stove at medium temperature and set it aside for a moment to cool.
- Mix the flour with milk, egg, and salt until you get a smooth dough. Then add the water while stirring and continue stirring. Then slowly work in the butter. The dough will look relatively fluid, which is just right.
- Place the dough in the refrigerator for at least an hour so the buckwheat flour can soak.
- Heat a pan on a medium setting and add a little fat for frying. I like to use ghee for this because the clarification process means there is only a little lactose and you still get a delicious butter taste. Alternatively, you can use rapeseed oil or another oil. Put a ladle of batter in the pan and spread it evenly. When the edges start to loosen and the galette can be easily removed from the pan, it's time to turn it over. It’s ideal if the galette has a nice golden brown color. Place a slice of ham and cheese on the side that has already been browned so that you can fold the galette in the middle after frying.
- So that you can eat in peace, I prepare all the galettes and gradually put them into a baking dish, keeping the pieces warm in the oven at 300 degrees (150° celsius).
About the author
This is a low FODMAP guest recipe by Maria from German food blog Maria schmeckts
You can find delicious, low-fructose recipes that everyone will like on my blog. I am a huge fan of breakfast and sweet things, so you’ll be able to find some ideas here. It's important to me that the recipes are extremely tasty and not too expensive. And of course it's nice to be able to use regional and seasonal ingredients. Since we have the most beautiful weekly market in Germany in Münster, I’m right at the source of course ;)
For people with allergies and intolerances, I think the most important thing is not to stick your head in the sand. It was particularly difficult at the beginning and I thought more than once that I really couldn't eat anything anymore. But once you’ve looked around and read a little, the prospects look much better. In the meantime, I'm actually glad that I was forced to give up sugar and the like. I feel much better than before; I feel fitter overall, and I'm also not sick as often. You also get to know a lot of nice people who are dealing with similar problems.