My husband is the baker, and my housemate Kathy is gluten-free and I am experimenting with it as well though not all the time. I am in love with some stuff though. My husband wants to translate a recipe from Bon Appetit for a salted brown butter apple galette into gluten-free. He tried it today using King Arthur all-purpose gluten free flour -- he added 1/4 tsp. xanthan gum to the dry ingredients. I will report back! What else if anything would you suggest when translating a galette or pie crust recipe? Thanks -- Mel White

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