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Gluten Free Breton Gateau Recipe
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5 from 5 votes

Gluten Free Breton Gateau

A delicious gluten free version of the traditional Breton Gateau. Created in Brittany to celebrate the thriving dairy and salt producing region. This gateau uses 6 egg yolks and a whole pat of butter, not for the feint hearted bakers but my goodness its delicious.
Prep Time10 mins
Cook Time45 mins
chilling time1 hr
Total Time1 hr 55 mins
Course: Tea Time
Cuisine: French, Gluten Free
Keyword: Butter, Gateau, Traditional Recipe
Servings: 10 slices
Calories: 400kcal
Author: Glutarama

Ingredients

  • 250 g salted butter room temperature
  • 250 g gluten free self raising flour
  • 100 g caster sugar golden caster if you have it
  • 100 g icing/confectioners sugar
  • 5 egg yolks you need a 6th for the glaze

For the filling

  • 140 g apricot jam

For the glaze

  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp water

Instructions

To make the gateau dough

  • In a food processor or large bowl, add the sugars, gluten free flour and room temperature butter (cut into small cubes). If using a processor whizz together into bread crumbs. If using a bowl use your fingertips or a pastry blender.
  • Next add the 5 egg yolks and whizz together or beat with a spoon until you have a sticky biscuit dough.
  • Scrape the bowl or food processer clean and add the dough to a Tupperware container (I don't use clingfilm but you could use this). Pop into the fridge for at least an hour to allow the dough to harden.

To build the gateau

  • Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5
  • Once chilled, remove from the fridge and cut a third of the dough away. The smaller piece will be the lid.
  • Line the 20cm loose bottom cake tin with a circle of greaseproof paper.
  • Tease the larger portion of dough with your hands as if you're trying to mould a plate in mid-air. Now place this rough disc shape into the cake tin and continue to press the dough until it reaches the sides of the cake tin.
    TOP TIP: I have a cup of water next to me on the kitchen counter so I can keep dipping my fingers in (makes the whole process far less sticky)
  • Once you've got your base pressed out, take the jam and dollop it onto the dough, spreading it out to an inch from the edges.
  • Next take the remaining third of the dough, repeat the 'air plate' action and on an oiled surface (preferably a silicone mat) press the dough out to create a lid for the gateau.
  • Place the lid carefully over the jam and press down the edges to seal the jam in, this prevents any jam seepage.

To glaze the Breton Gateau

  • In a cup mix the 6th egg yolk, the vanilla extract and the water to create a glaze. Brush this liberally over the gateau. I mean liberally, it needs to be swimming in glaze!
  • Place the gateau in the oven to bake for 45 minutes. The top will go a dark golden colour.
  • Once baked, run a knife around the edges of the cake tin and leaved to cool for 5-10 mins before removing from tin and allowing to cool completely.

Nutrition

Calories: 400kcal | Carbohydrates: 45g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 190mg | Potassium: 30mg | Fiber: 2g | Sugar: 27g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg