{Gluten-Free} Galette Perougienne avec Camomille for #BrunchWeek #sponsor

Today kicks off one of my favorite blogging weeks of the year: Brunch Week. Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from A Kitchen Hoor’s Adventures is co-hosting. And I challenge myself to post everyday, getting creative with all of the sponsor goodies we receive for participating. It's so much fun.

When I received lemon and orange extracts from #BrunchWeek sponsor Nielsen-Massey, I thought about different recipes that might utilize both. I considered savory dishes, because I really don't have a sweet tooth, then I stumbled across an intriguing recipe from the medieval town of Pérouges, near Lyon, France.

Galette Perougienne is made with a yeasted dough, scented with citrus and sprinkled with sugar. That meant I was able to use additional sponsor goodies from Red Star Yeast and Dixie Crystals; and while I prepared the dough, my eggs sat in the ceramic egg carton from sponsor Le Crueset.

This dish was so simple, yet flavorful. It's exactly what I look for in a brunch dessert. Well, any dessert really. And I decided to use chamomile blossoms, which are completely non-traditional, for my own twist on the galette.

Chamomile was used in ancient Egypt as an offering to their gods. Throughout Europe chamomile is used extensively in tisanes, baths, and inhalations. Germans refer to this plant as alles zutraut meaning 'capable of anything.' So, it's sort of magical, right?

Ingredients

• 2 t active dry yeast (I used Red Star Yeast)
• 1/3 C warm water
• 12 T butter, room temperature
• 1 large egg
• 1 t zest from an organic lemon
• 1 t lemon extract (I used Nielsen-Massey)
• 1/2 t orange extract (I used Nielsen-Massey)
• 1/2 C granulated sugar (I used Dixie Crystals)
• 1-1/3 C gluten-free flour
• 2 T dried chamomile blossoms, divided
• Optional: dehydrated citrus slices, for serving

Procedure

Pour warm water into a large mixing bowl. Sprinkle the yeast over the top of the water. Let bloom for 10 to 15 minutes until foamy.

Mix in egg, lemon zest, lemon extract, orange extract, and 2 tablespoons of the sugar. Gradually add the flour, mixing with a wooden spoon until you have a soft and elastic dough. Shape the dough into a ball and place it in a oiled bowl.

Cover with a cloth and let rise in a warm spot until doubled in size - approximately 2 hours. During the last 30 minutes of the rise, preheat the oven 450°F.

On a baking stone (I used a pizza stone), roll the dough into a circle about 1/2" thick. Press on the edges to make a raised border. Sprinkle the remaining 6 tablespoons sugar over the dough and dot with the remaining 4 tablespoons butter. Sprinkle 1 T chamomile blossoms over the top. Gently press the blossoms into the dough.

Bake until golden and caramelized, approximately 15 minutes. Let cool for 5 minutes before slicing.

Serve warm with more chamomile blossoms and dehydrated citrus slices, if using.

The Other Bloggers' Recipes

Get ready to be inspired!

BrunchWeek Beverages:

• Green Tea Mojito by Love & Confections.

BrunchWeek Breads, Grains and Pastries:

• Apple Bacon Cheddar Flatbread by Wholistic Woman.
• Apple Cheddar Scones by Hezzi-D's Books and Cooks.
• Apple Pie Pastry Braid by {i love} my disorganized life.
• Bacon, Cheddar & Chive Scones by Books n' Cooks.
• Caramelized Onion Apple Galette by Forking Up.
• Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
• Chocolate Zucchini Donuts by My Catholic Kitchen.
• Cinnamon Swirl Bread by Making Miracles.
• Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
• {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
• Gluten Free Orange Rolls by Gluten Free Crumbley.
• Italian Sweet Rolls by A Day in the Life on the Farm.
• Mini Brioche by The Redhead Baker.
• Orange Creamsicle Donuts by The Crumby Cupcake.
• Peach Cobbler Cinnamon Rolls by The Suburban Soapbox.
• Saffron Bread by Jane's Adventures in Dinner.
• Savory Ham & Cheese Waffles by The Chef Next Door.
• White Cheddar & Black Pepper Gougéres by The Barbee Housewife.

BrunchWeek Fruits, Vegetables and Sides:

• Breakfast Potatoes by Big Bear's Wife
• Cheesy Hash Browns by Cindy's Recipes and Writings.
• Slow Cooker Apple Butter by Casa de Crews.

BrunchWeek Egg Dishes:

• Akuri Scrambled Eggs by Palatable Pastime.
• Bubble Up Denver Breakfast Bake by A Kitchen Hoor's Adventures.
• Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking.
• Cheesy Breakfast Nachos by Rants From My Crazy Kitchen.
• Croque Madame Bread Pudding by Cooking In Stilettos.
• Macaroni and Cheese Soufflé by Tara's Multicultural Table.

BrunchWeek Main Dishes:

• Apple Cornbread & Ham Roll-Ups by Nik Snacks.
• Breakfast Mac & Cheese by The Spiffy Cookie.
• Italian Sausage Strata by Feeding Big and more.
• Pizza Loaf by The Healthy Fit Foodie.
• Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

BrunchWeek Desserts:

• Chocolate-dipped Orange Cookies by Family Around the Table.
• Jelly Donut Cake by Pink Cake Plate
• Raspberry Coffeecake by That Skinny Chick Can Bake.
• Strawberry French Toast Cupcakes by Brunch-n-Bites.

The Giveaway

Many thanks to the #BrunchWeek sponsors whose ingredients were used in the creation of this recipe. Thank you, Nielsen-Massey, Red Star Yeast, Dixie Crystals, and Le Crueset.

Don't forget to visit my kick-off post and enter the huge giveaway: here!

Disclaimer - Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.