Sunday - Baking Day

The kids and I made a Mushroom & Leek Galette, which was delicious. Here is the recipe. http://www.eatingwell.com/recipes/mushroom_leek_galette.html. We are gluten free, so I replaced the flours with brown rice flour, buckwheat flour, tapioca flour and potato starch. I also added just a little bit of xanthan gum. I can't really compare how it turned out with how this crust would usually taste, because I have been gluten free so long, but my husband enjoyed it. 

The boys were really involved with the whole process from start to finish. Both brothers got to put their hands in the crust dough to combine the flours with the liquids, cut the leaks and mushrooms, stir the food while it was cooking and roll out the dough. The baby didn't get too much cutting done. He mainly threw the leaks around and kept adding them into the "already cut up" bowl, and instead of cutting the mushrooms, he tore them into chunks. I gave him a serrated butter knife, so that he couldn't really get hurt - since he is only 21 months old! Brother is getting really good with his knife skills. He uses a real knife and hasn't cut himself yet. The baby did touch the pan while the leaks and mushrooms were cooking, but since it was medium heat, it didn't really injure him, just surprised him. Now he knows and will be more careful in the future with no real cost. They took turns rolling out the dough. After they had rolled out the dough, I smashed it up and rerolled it. I felt a little bad about that because it is supposed to be "process over product" but it wasn't even close to rolled out in a circle. I guess I am chalking it up to modeling. I didn't want to put the crust in the pan and then have areas with no crust.