Savory Gallette with Sweet Potatoes and Apples in a Rye Crust

Rye Galette Crust
Makes 1 crust
I generally put aside an hour for this recipe, and I double, or even triple it. The dough freezes beautifully and having extra on hand is a boon for short-notice entertaining.
1 egg
¼ cup heavy cream
2/3 cup rye flour
2/3 cup pastry flour
½ teaspoon salt
½ teaspoon sugar
1 stick unsalted butter, cut into cubes
In a small bowl, beat the egg and the cream. In a food processor, pulse the flours, salt and sugar to combine. Add the butter and pulse until pea-sized pieces form. Add half the egg-cream mixture and process. Continue to add the egg mixture in small amounts until the dough just comes together. Turn the dough out onto a flat surface and form into a ball. Flatten into a disc, cover in plastic wrap and refrigerate for at least 1 hour, or overnight.

Savory Galette with Sweet Potatoes, Apples
and Blue Cheese
Galette dough (recipe on p.71)
1 medium sweet potato, peeled
1 Granny Smith apple
1 yellow onion
8 to 10 brussels sprouts
¼ cup olive oil
Salt and freshly ground pepper
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1/3 cup whole grain mustard
½ cup crumbled high-quality blue cheese (I recommend Maytag)
Remove the galette dough from the refrigerator and let it temper (rest to stabilize). Preheat the oven to 400°. Cut the vegetables (I like to use a mandolin for this): Thinly slice the sweet potato into rounds and place in a large bowl. Halve and core the apple, then thinly slice it and add to the bowl. Slice the onions lengthwise so that some of the slices remain attached at the root. Slice the brussels sprouts lengthwise as well, and add both to the bowl. Drizzle the vegetables with the olive oil, then season generously with salt and pepper and the herbs. Toss to coat. Taste a piece: the seasoning should be pronounced.

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Whole Wheat Buttermilk Biscuits

The below recipe is from one of our favorite chefs, Lance Gummere, co-owner of Bantam + Biddy in Atlanta. He submitted this recipe to Food + Wine Magazine, and F+W perfected it in their test kitchen using our CG WW Pastry flour.

Whole-Wheat Buttermilk Biscuits


  • ACTIVE: 15 MIN

Chef Lance Gummere makes these incredible biscuits with just a little bit of cheddar cheese to give them a savory flavor

  1. 2 cups whole-wheat flour
  2. 1 tablespoon turbinado sugar
  3. 1 tablespoon baking powder
  4. 1 teaspoon salt
  5. 1/3 cup shredded sharp cheddar cheese
  6. 1 stick cold unsalted butter, cubed
  7. 1/2 cup plus 2 tablespoons buttermilk
  1. Preheat the oven to 450°. In a large bowl, whisk the flour, sugar, baking powder and salt. Whisk in the cheddar cheese. Using your fingers or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal with some pea-size pieces remaining. Mix in the buttermilk, stirring, just until the dough holds together.
  2. On a lightly floured work surface, roll out the dough to a 7 1/2-inch square that's 3/4 inch thick. Cut the dough into nine 2 1/2-inch squares and transfer the squares to an ungreased baking sheet. Bake the biscuits for about 12 minutes, until golden brown on top. Let the biscuits cool slightly and serve.

Rye Scones

Contributed by Tara Jensen, Smoke Signals Baking

Carolina Ground Type 75 Pastry Flour 3 2/4 cup

Carolina Ground Crema Rye Flour 1/4 cup

Baking powder 1 tbl

Baking soda 3/4 tsp

Sugar  1/2 cup

Salt 1 tsp

Unsalted butter, cold 1 cup

Buttermilk 1 1/2 cups + more

Vanilla 1 tsp

Lemon zest 1 tsp

Egg yolks 2

Heavy Cream 2 tbl

Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, baking soda, baking powder, sugar and salt. Cut the cold butter into pea-sized cubes and scatter over the dry ingredients. Incorporate into the mix by cutting in with two forks. Add the buttermilk along with the lemon zest and vanilla. Mix together with a wooden spoon till you have a dough that holds together. If it looks/feels dry drizzle a bit more buttermilk. Dust your counter lightly and turn the dough out. Gently pat the dough into 8" circle and cut into 8 equal wedges. 

Prepare your egg wash by whisking together 2 egg yolks and 2 tbl heavy cream. Place scones on the baking sheet and brush with the egg wash. Bake until the tops are golden brown. Aprox 30 to 35 minutes. Remove from the oven and serve while still warm. 

Appalachian White Crackers

Contributed by Tara Jensen, Smoke Signals Baking

I love snow days. Everything is quiet, pristine and sheltered. Out in the country the plows rarely come by before noon, which means we get to pretend we are "snowed in."  So, when I woke up to a pasture full of white fluff yesterday I put on the tea kettle and pulled down the cookbooks. I had my heart settled on making crackers after browsing the kitchen and finding a hidden bottle of wine and a few chunks of aged cheddar. That, and I was excited to experiment with some freshly milled Appalachian White flour. Low in protein and light in color, this flour was the perfect cracker candidate. 

Crackers are an amazing vehicle for almost any type of cheese, jam, spread or oil.  Surprisingly easy and fun to make, these crispy treats take little time to prepare and are instantly gratifying. In the end I got some great help from Hedi Swanson's online journal of 101 Cookbooks, using her olive oil cracker recipe, modifying it slightly for our flour choice. 

Appalachian White Crackers:

3 cups appalachian white whole wheat flour

1 teaspoon fine sea salt + some for topping

1 cup warm water + a bit to add in if neccessary

1/3 cup extra virgin olive oil

Whisk together flour & salt. Add water and oil to the dry mix. The dough should be slightly tacky. Not too dry or too sticky. Slowly add flour or warm water accordingly. Once the dough has been mixed, divide it in half, cover and let rest for 30 minutes.

Preheat oven to 450 degrees. Prepare a baking sheet with parchment. (If you turn your baking sheet upside down and lightly flour the parchment you may roll your dough directly on the sheet pan. I did this for my second attempt.) Roll out your dough paper thin. This is important: the thinner the dough, the crisper the cracker. Transfer to sheet pan and top with ingredients of your choice. I brushed my first batch with olive oil, salt & poppy seeds and loaded the second try with crushed sage, cheddar and black pepper. The herbs were a great addition I would highly recommend. Bake until golden brown. Let your crackers fully cool before you eat them to get a real snap. Enjoy & share!