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Sprouted Wheat Flour Pie Crust

I love using sprouted wheat flour because even my gluten-free husband can eat it. This recipe is foolproof!

Course Dessert
Servings 1 crust


  • 1 cup sprouted wheat flour I like organic sprouted wheat from Arrowhead Mills
  • 1 teaspoon salt
  • 1 teaspoon coconut sugar
  • 1/3 cup melted coconut oil
  • 3 tablespoons water


  1. Scoop out a cup of flour. Add the salt and sugar and mix around to incorporate.

  2. Add the coconut oil to a measuring cup. Then, add three tablespoons of water.

  3. Add the oil/water mixture to the flour and mix together. It will come together quickly and easily. (If it seems too dry, add a tablespoon of water and recombine. It's easier to work with and roll out if it is moist rather than crumbly.)

  4. Have two big pieces of plastic wrap ready along with a rolling pin.

  5. Turn out dough onto one of the pieces of plastic wrap. Top with the other piece and roll out the dough, turning it every so often so the dough becomes round and flat and as thin as you like it.

  6. If you are making minis, cut the little doughs out with a big circle cutter.

  7. Preheat the oven to 350. Line a baking sheet with parchment. 

  8. Transfer the crust(s) to the baking sheet and pour your filling into the crust or use a scooper to measure out the filling for minis.

  9. Fold/crimp the edges just to be sure the filling stays inside. (For the most part. A little leakage is NBD.)

  10. Bake minis for 30 to 35 minutes and 40 to 45 minutes for a whole galette, just be sure the filling looks cooked and the edges and bottom are brown. Enjoy!